Season the steak

• Pat the tomahawk steak dry and let it come to room temperature.
• Season generously on all sides with salt and black pepper.

Sear over high heat

• Rub the steak with olive oil.
• Sear on a very hot grill or in a hot pan, turning to brown all sides and the fat edge.

Butter bath

• Lower the heat and add the butter, crushed garlic, rosemary and thyme.
• Tilt the pan and spoon the foaming butter repeatedly over the steak.
• Baste until the core reaches about 54 °C for medium-rare.

Rest and slice

• Transfer the steak to a board and pour the butter bath over it.
• Rest before slicing against the grain and serve.