Perfect Pan-Seared and Oven-Roasted Tomahawk Steak

Remove the tomahawk steak from the refrigerator at least one hour before you plan to cook. Immediately pat the meat completely dry with kitchen paper to ensure a superior sear.

Rub half of the olive oil over the steak and season generously with salt and pepper, pressing the seasoning firmly into the meat. Let it sit for the remainder of the hour to reach room temperature, allowing the salt to permeate deep into the muscle fibers.

Preheat your oven to 200°C (180°C fan/gas mark 6). Heat a large, heavy-based frying pan or griddle over high heat until smoking hot.

Sear the steak for 3–4 minutes on each side until a deep golden-brown crust forms. Use tongs to hold the steak upright to sear the fat cap and the bone edges. During the final minutes of searing, add the butter, garlic, and herbs to the pan, basting the steak continuously with the foaming aromatic butter.

Transfer the steak to a shallow roasting tray and pour the herb butter from the pan over it. Roast in the oven for 25–35 minutes, turning halfway through. Use a digital thermometer to check the internal temperature: 50°C for rare, 55–60°C for medium, or 65°C+ for well-done.