Tomahawk Steak

Ingredients:

• 1 Tomahawk ribeye steak (about 2–2.5 lbs)

• 2 tbsp olive oil

• 3 cloves garlic, smashed

• 2–3 sprigs fresh rosemary or thyme

• 1 tsp kosher salt

• 1 tsp freshly ground black pepper

• Optional: 2 tbsp butter for basting

Instructions:

1. Bring to room temperature: Let the steak sit out for 30–60 minutes before cooking.

2. Season: Rub both sides of the steak generously with salt and pepper.

3. Preheat grill or oven:

   • Grill: Preheat to high heat (450–500°F / 230–260°C).

   • Oven: Preheat to 400°F (200°C) if using reverse sear method.

4. Sear steak:

   • Grill: Sear steak 3–4 minutes per side over direct heat for a nice crust.

   • Oven method (reverse sear): Roast steak in the oven until internal temp is 10–15°F below desired doneness (about 25–35 minutes), then sear in a hot skillet or grill for 2–3 minutes per side.

5. Optional basting: During searing, add butter, garlic, and herbs to the pan. Spoon melted butter over steak for extra flavor.

6. Check doneness: Use a meat thermometer:

   • Rare: 120–125°F

   • Medium-rare: 130–135°F

   • Medium: 140–145°F

   • Medium-well: 150–155°F

7. Rest: Let steak rest 10 minutes before slicing against the grain.