Remove the Tomahawk steaks from the refrigerator and let them come to room temperature for about 30 minutes.

In a small bowl, mix the olive oil, minced garlic, chopped rosemary, sea salt, and black pepper.

Rub the steaks with the herb mixture, ensuring they are evenly coated. Let them marinate while you prepare the grill.

Preheat your grill to high heat (about 250°C or 480°F).

Sear the Tomahawk steaks for about 4-5 minutes on each side, until a golden-brown crust forms.

Reduce the heat to medium and continue grilling, turning occasionally, until the internal temperature reaches 55°C (130°F) for medium-rare.

While the steaks are grilling, melt the butter in a small saucepan over medium heat. Add any remaining garlic and cook until fragrant, about 2 minutes.

Remove the steaks from the grill and let them rest for 10 minutes, covered loosely with foil, to allow the juices to redistribute.

Brush the steaks with the garlic butter and let rest for an additional 2 minutes.

Slice the Tomahawk steaks and garnish with fresh parsley.

Serve with lemon wedges and additional garlic butter if desired.