Remove the Tomahawk steak from the refrigerator and allow it to sit at room temperature for about 1 hour before cooking.

Preheat your grill or oven to a high heat (around 450°F to 500°F).

In a small bowl, combine the toasted allspice, smoked garlic, salt, and pepper. Mix well.

Rub the olive oil all over the Tomahawk steak, then generously apply the spice mixture, ensuring it is evenly coated on all sides.

Place the Tomahawk steak on the hot grill or in the oven. Cook for about 4-5 minutes on each side for medium-rare, adjusting the time based on your preferred doneness and the thickness of the steak.

Use a meat thermometer to check for an internal temperature of 130°F for medium-rare.

In a skillet over medium heat, melt the ghee. Add the chopped shallots, and cook slowly, stirring occasionally, until they are caramelized and golden brown, about 10-15 minutes.

Add the fresh oregano, thyme, rosemary, and lemon zest to the shallots. Stir to combine and cook for another 2-3 minutes until fragrant.

Once the Tomahawk steak is cooked to your liking, remove it from the grill or oven and let it rest for at least 10 minutes.

Slice the Tomahawk steak and serve with a generous drizzle of the caramelized shallot ghee butter on top. Garnish with additional fresh herbs if desired.