Ingredients:

  • 1 tomahawk steak, about 2-2.5 pounds (900-1130 grams)
  • 2 tablespoons (30 ml) olive oil
  • 2 teaspoons (10 grams) sea salt
  • 1 teaspoon (5 grams) freshly ground black pepper
  • 1 tablespoon (15 grams) chopped fresh rosemary or thyme
  • Optional: Garlic butter (made from 1/2 cup unsalted butter, 3 cloves minced garlic, and herbs)

Instructions:

  1. Remove the steak from the fridge and let it sit at room temperature for 30 minutes before cooking.
  2. Preheat the oven to 375°F (190°C).
  3. Rub the steak with olive oil and season generously with salt, pepper, and fresh herbs.
  4. Heat the skillet over high heat until it’s smoking hot and sear the steak for 3-4 minutes on each side.
  5. Transfer the skillet to the preheated oven and roast until the internal temperature reaches 125°F (52°C) for medium-rare, about 25-35 minutes.
  6. Remove the steak from the oven and cover it loosely with foil. Allow it to rest for 10-15 minutes before slicing.
  7. Slice against the grain and serve with optional garlic butter.