Ingredients (Serves 4)For the Steak:
2-3 lb tomahawk steak (bone-in ribeye, about 2 inches thick)
2 tbsp olive oil
1 tbsp garlic powder
1 tbsp onion powder
1 tsp smoked paprika
1 tsp dried thyme
Salt & coarse black pepper, to taste
2 tbsp unsalted butter
3 cloves garlic, smashed
2 sprigs fresh rosemary
For Garnish:
2 tbsp fresh parsley, chopped
Prep the IngredientsSeason the Steak:
Pat the tomahawk steak dry with paper towels. Rub both sides with olive oil, then season generously with garlic powder, onion powder, smoked paprika, thyme, salt, and coarse black pepper. Let it sit at room temperature for 30 minutes to ensure even cooking.
Sear the Steak:Preheat your oven to 400°F (200°C). Heat a large cast-iron skillet over high heat (about 450°F / 230°C) until smoking hot.
Add the steak to the skillet and sear for 3–4 minutes per side to develop a deep crust.
Reduce the heat to medium, add the butter, smashed garlic, and rosemary to the skillet. Tilt the pan and spoon the melted butter and aromatics over the steak for 1–2 minutes.
Transfer the skillet with the steak to the oven and cook for 8–12 minutes, depending on your desired doneness (135°F / 57°C for medium-rare).
Remove the steak from the skillet and let it rest on a cutting board for 5 minutes.
Serve It Like This:Slice the steak against the grain and arrange the slices back in the skillet with the bone for a rustic presentation.
Drizzle with the pan juices and garnish with fresh chopped parsley.
Serve with sides like mashed potatoes, grilled veggies, or a wedge salad 
Pro Tips:For a smoky flavor, start the steak on a grill over high heat to get the sear, then finish in the oven.
Use a meat thermometer to ensure perfect doneness—don’t overcook this premium cut!
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