Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast in the oven for about 30-35 minutes until soft and caramelized. Allow to cool, then squeeze the cloves out of their skins.

Take the Tomahawk steak out of the refrigerator and let it come to room temperature for about 30-45 minutes. Preheat your grill to high heat. Season the steak generously with salt, black pepper, and smoked rosemary on both sides.

Place the seasoned Tomahawk steak on the hot grill. Sear for about 4-5 minutes on each side to achieve a nice crust. Reduce the heat to medium and continue to cook, turning occasionally, until the internal temperature reaches your desired doneness (about 130°F for medium-rare). This may take about 25-30 minutes.

In a saucepan, combine the beef bone broth, black truffle oil, pomegranate molasses, and toasted cumin. Bring to a simmer over medium heat. Let it reduce slightly for about 10-15 minutes. Taste and adjust seasoning if necessary.

Once the Tomahawk steak is cooked to your liking, remove it from the grill and let it rest for at least 10-15 minutes before slicing.

Slice the Tomahawk steak against the grain. Arrange on a platter and drizzle with black truffle bone broth jus. Garnish with fresh herbs if desired.