Ingredients:

  • 1 tomahawk ribeye steak (about 2-3 pounds or 900-1350 grams)
  • 2 tablespoons kosher salt (30 grams)
  • 1 tablespoon black pepper (15 grams)
  • 2 teaspoons garlic powder (10 grams)
  • 2 tablespoons olive oil (30 ml)
  • Optional: Fresh herbs such as rosemary or thyme for garnish

Instructions:

  1. Allow the tomahawk ribeye to come to room temperature (about 1 hour). Pat dry with paper towels for better searing.
  2. Generously season both sides with kosher salt, black pepper, and garlic powder. Drizzle with olive oil and rub evenly.
  3. Heat a cast iron skillet or grill on high until very hot.
  4. Sear the steak for about 5-7 minutes on each side, creating a brown crust. Use tongs to sear the edges for added flavor.
  5. After searing, reduce the heat to medium or transfer the skillet to a 375°F (190°C) oven. Monitor the internal temperature using an instant-read thermometer.
  6. Remove the steak and cover loosely with aluminum foil. Let it rest for 10-15 minutes to retain juices.
  7. Carve the steak against the grain into thick slices. Garnish with fresh herbs if desired and serve hot.