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Ingredients
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Steak
Finishing butter & aromatics
Optional (for serving)
Method
Steak
Bring to temperature
Remove the 38-oz tomahawk from the refrigerator and pat dry with paper towels. Let sit at room temperature for 45–60 minutes so it cooks more evenly.
Reverse sear — low-and-slow
Preheat your oven to 250°F (120°C). Place the seasoned tomahawk on a wire rack set over a rimmed baking sheet. Insert an oven-safe thermometer into the thickest part of the meat (away from the bone). Roast in the oven until the internal temperature reaches 110–115°F (43–46°C) for medium-rare after searing, about 40–60 minutes depending on thickness. Monitor closely.
Preheat searing surface
While the steak is in the oven, preheat a large cast-iron skillet (or heavy stainless steel pan) over high heat until very hot, or prepare a hot charcoal or gas grill for direct high heat. Add a small neutral oil with a high smoke point (not listed as separate ingredient) to the pan just before searing.
Sear
When the steak reaches 110–115°F, transfer it to the hot skillet or grill. Sear the fat cap first for 30–60 seconds to render, then sear each flat side and edges 1–2 minutes per side until a deep brown crust forms and the internal temperature reaches 125–130°F (52–54°C) for medium-rare. Use tongs to hold and sear the bone edge as needed.
Finishing butter & aromatics
Baste with butter
During the last minute of searing, reduce heat to medium-high. Add the unsalted butter, rosemary, thyme, and smashed garlic to the pan. Once the butter foams, tilt the pan and use a spoon to baste the steak repeatedly with the melted butter and aromatics for 30–60 seconds to infuse flavor and help develop a glossy crust.
Rest
Remove the steak to a cutting board and tent loosely with foil. Let rest for 10–15 minutes; the internal temperature will climb a few degrees while juices redistribute.
Finish & serve
Slice the tomahawk off the bone, then cut into 1/2-inch slices across the grain. Sprinkle with a pinch of coarse sea salt or finishing salt and top with a pat of compound butter or a spoonful of chimichurri if using. Serve immediately.