Remove tomahawks from the fridge 15 minutes before cooking and rub with oil, season liberally with sea salt.
Heat a barbeque grill to a high heat. Grill the tomahawks, turning occasionally for 10-15 minutes each side, or until core temperature is between 58◦C-65◦C for medium or until cooked to your liking. Transfer to a tray, cover loosely with foil to rest for 5 minutes.
Transfer to a tray, cover loosely with foil and set aside to rest for 10-15 minutes.
