Step 1: Dry Brining: Pat 1,200 grams of tomahawk steak (bone-in, 5–6 cm thick) completely dry with paper towels. Season generously with 12 grams of kosher salt (or coarse sea salt) and 4 grams of coarsely ground black pepper on all sides, including the bone. Place the steak uncovered on a wire rack set inside a baking sheet and refrigerate for at least 4 hours, ideally overnight for 12–24 hours.
Step 2: Tempering: Remove the tomahawk from the refrigerator 45–60 minutes before cooking to bring it to room temperature.
Step 3: Searing: Preheat your oven to 120°C (convection mode). Heat a cast-iron skillet over high heat for 4–5 minutes until it begins to smoke lightly. Coat all sides of the tomahawk with 20 ml of vegetable oil (or any high-smoke-point oil). Sear the steak for 2 minutes per side without moving it until a deep, dark brown crust forms. Hold the steak upright to sear the thick edges for 1 minute.
Step 4: Roasting: Transfer the tomahawk onto a wire rack set inside a baking pan. Insert a meat thermometer probe into the thickest part of the steak, ensuring it does not touch the bone. Place it in the oven at 120°C. Roast until the internal core temperature reaches 57°C (Medium-Rare).
Step 5: Butter Basting & Resting: Remove the steak from the oven. Add 30 grams of unsalted butter, 10 grams of crushed garlic, and 5 grams of fresh rosemary or thyme to the cast-iron skillet. Once the butter is melted and foaming, place the tomahawk back in and continuously spoon the melted butter over the steak (basting) for 60–90 seconds per side. Transfer the steak to a cutting board and let it rest uncovered for 8–10 minutes.
Step 6: Carving & Serving: Using a sharp knife, carve the meat away from the bone. Slice against the grain into thick pieces of about 1–1.5 cm.
