Ingredients:

  • 1 (2-3 pound) Tomahawk Steak, about 2 inches thick (900g-1.4kg)
  • 2 tablespoons Kosher Salt (30 ml)
  • 1 teaspoon freshly cracked Black Pepper (5 ml)
  • 1 tablespoon Olive Oil (15 ml)
  • 4 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 4 cloves Garlic, smashed
  • 4 tablespoons Unsalted Butter (56g)
  • Flaky Sea Salt, for finishing
  • Freshly cracked Black Pepper, for finishing

Instructions:

  1. Season the Tomahawk liberally with kosher salt on all sides. Place on a wire rack set over a baking sheet. Refrigerate uncovered for 2-4 hours (or overnight for even better results).
  2. Preheat the oven to 250°F (120°C).
  3. Place the Tomahawk in the preheated oven and cook until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. Use a reliable thermometer inserted into the thickest part of the steak.
  4. Remove the steak from the oven and let it rest for 10-15 minutes.
  5. Heat olive oil in a cast iron skillet over high heat until smoking hot. Add the steak and sear for 1-2 minutes per side, until a deep, crusty brown forms.
  6. Add butter, rosemary, thyme, and garlic to the skillet. Tilt the skillet and use a spoon to baste the steak with the melted butter mixture for another minute or two.
  7. Remove the steak from the skillet and let it rest for another 5-10 minutes before slicing.
  8. Slice the steak against the grain and serve immediately. Sprinkle with flaky sea salt and freshly cracked black pepper, if desired.