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Ingredients
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Steak
Optional finishing & serving
Method
Steak
Bring to room temperature
Remove the tomahawk from the refrigerator 60–90 minutes before cooking. Pat dry thoroughly with paper towels to remove surface moisture — this improves crust formation.
Season
Generously season all surfaces of the steak with the kosher salt, ensuring even coverage (about 3 tablespoons total). Lightly sprinkle the garlic powder and onion powder, then coat with the cracked black pepper. Press seasoning gently into the meat so it adheres.
Prepare grill (reverse-sear) or oven + skillet option
For grill: Set up a two-zone fire on a gas or charcoal grill — one side at medium-high (direct heat) and one side at low/indirect heat. Aim for an indirect zone around 250–275°F (120–135°C) and a direct searing zone very hot. For oven/skillet: Preheat oven to 275°F (135°C) and have a heavy cast-iron skillet ready and heated on medium-high just before searing.
Low-and-slow to internal temp
Place the steak on the indirect side (or on a wire rack in the oven) bone-side down. Insert a probe thermometer into the thickest part of the meat, avoiding the bone. Cook slowly until the internal temperature reaches 110–115°F (43–46°C) for medium-rare final (this will take ~45–75 minutes depending on thickness). Monitor temperature carefully.
Sear with aromatics
Sear the steak on the hot direct zone or in the cast-iron skillet: 1–2 minutes per side to develop a deep brown crust. While searing, add the butter, rosemary, thyme, and crushed garlic to the pan (or place on the cooler side of the grill near the steak). Tilt the pan or use a spoon to baste the melted butter and aromatics over the meat repeatedly for 1–2 minutes to build flavor and color. Also sear edges of the rib bone and fat cap by holding the steak with tongs and rolling as needed until nicely browned.
Finish to target temp
Continue searing/basting until the internal temperature registers 125–128°F (52–53°C) for medium-rare. Remove from heat promptly to avoid overshoot. If you prefer medium, aim for 135°F (57°C).
Rest and carve
Transfer the tomahawk to a cutting board and tent loosely with foil. Rest 10–15 minutes to allow juices to redistribute; internal temp will rise a few degrees during rest. Finish by slicing the meat off the bone (or present whole and slice at the table) into 1/2-inch thick pieces against the grain.
Optional finishing & serving