Season the steak

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

Sear the steak

• Heat the olive oil in a frying pan over high heat until smoking.
• Place the steak in the pan and sear without moving until a deep crust forms.
• Flip with tongs and sear the other side.

Baste with butter and aromatics

• Lower the heat, add the butter, crushed garlic and rosemary.
• Tilt the pan and spoon the foaming butter over the steak repeatedly.

Rest and serve

• Check the core temperature with a thermometer and remove the steak from the pan.
• Rest on a board, then slice against the grain and serve.