Season the tomahawk

• Take the tomahawk out of the fridge ahead of time so it comes to room temperature.
• Pat the steak completely dry with paper towels.
• Season generously on both sides with coarse salt and cracked black pepper.

Sear the steak

• Heat a heavy skillet or cast iron pan over high heat until smoking.
• Add the olive oil and lay the tomahawk in the pan.
• Sear undisturbed until a deep brown crust forms, then flip.

Baste with butter and aromatics

• Lower the heat and add the butter, smashed garlic and rosemary.
• Tilt the pan and spoon the foaming butter over the steak repeatedly.
• Keep basting until the internal temperature reaches about 54°C for medium rare.

Rest and slice

• Transfer the steak to a board and let it rest so the juices redistribute.
• Slice against the grain and serve with the pan butter spooned over.