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A few hours before you cook, mix the two seasons (Holy Cow & Bold and Beefy) and coat your steak front and back, pressing the spices into the meat. Letting this sit while your steak reaches room temp creates a much more tender cooked steak later.
Preheat your barbecue between 250°F and 300°F, preparing to use indirect grilling method by lighting the two outside burners.
In a saucepan, melt your butter and mix in as much seasoning as you'd like. Some folks like a natural flavor and some prefer a bolder punch. Set this aside for now.
Insert a wireless thermometer into the center of your meat and place the wood chips into a stainless steel smoker tube.
Place the steak on the grill between the two lit burners. Place the filled smoker tube over a lit burner.
Slowly cook the tomahawk steak for about an hour and twenty minutes, or until it reaches the desired temperature. You want your thermometer to read about 10 degrees less than your final desired doneness.
Flip your steak frequently for even cooking. During each flip, baste your steak with the butter and seasoning mixture. This keeps the steak juicy and creates a crispy crust.
Once the steak has reached the marked temperature, preheat your sear zone. If you don't have a sear zone on your grill, turn one of the lit burners up to high and ignite the one beside it, turning that burner to high as well. Remove your steak from the barbecue, allowing it to rest while your barbecue preheats.
Sear the tomahawk steak for 1-2 minutes per side over high heat until sear marks form.
Serve this sliced and hot off the barbecue with your favorite side dishes.
To add more pizzazz and flavour to your steak, super heat a Napoleon Salt Block while your steak cooks and serve your sliced meat on this block of salt.
