1. Collect the necessary ingredients. Heat up the oven to a temperature of 350 degrees Fahrenheit and place a rack in the center.
2. Using paper towels, wipe the tomahawk steak dry.
3. Season the steak with kosher salt and freshly ground pepper for improved taste. Allow the steak to reach room temperature before cooking it.
4. Prepare the garlic in the meantime. Trim ¼ inch off the top of the bulb of garlic. Drizzle with oil and season with salt, then wrap the garlic in foil and bake for 30 minutes, or until the garlic cloves are tender. Allow cooling after removing from the oven. Raise the temperature of the preheating oven to 425 degrees Fahrenheit.
5. Optional: Wrap a moist paper towel around the rib bone of the steak, then cover with aluminum foil around the paper towel.
6. Heat the 2 tablespoons of oil in a big heavy-duty pan (ideally cast-iron) over a medium-high heat level until the oil begins to smoke. Place the tomahawk steak in the skillet and sear it without touching it for 3 minutes. (Take a step back since the oil will most likely smoke and splatter.)
7. Turn the steak over with tongs, use the bone as a handle for this, then cook for an extra 3 minutes, still without touching it. Sear the short side of the meat opposite the bone for 1 minute with tongs and use the bone as a handle.
8. Place the steak on a rimmed baking sheet in the oven and roast for 9 to 10 minutes, or until the desired doneness is achieved. As an alternative, another thing to try is to place the steak on a rack inside a baking pan, which will make room for air to circulate uniformly around the steak within the oven, equally cooking both sides.
9. Measure the internal temperature of the steak with an instant-read thermometer: ideally, it should read 125°F for rare, 135°F for medium-rare, and 145°F for medium. When you take your steak out of the oven, keep in mind that it will continue to cook and rise by 5 to 10 degrees while it rests.
10. Put some butter into the pan and melt it over low heat while the meat is cooking. Crush the roasted cloves of garlic into the butter and whisk to distribute with a wooden spoon, after which you need to add the sprigs of thyme and simmer for another 2 minutes.
11. Remove the steak from the oven and put it back in the skillet when it’s done. Baste the meat with butter and garlic using a spoon. Turn the steak over and baste for another minute. Place the steak on a chopping board and cover with foil to rest for 10 minutes.
12. Remove the bone from the optional paper towel wrapping (if you used it) and foil.
13. Slice the steak into pieces against the grain and finish with a sprinkle of butter and garlic. Alternatively, if the steak is only for one person, pour the buttery garlic mixture over it. Serve and eat your steaks for maximum enjoyment.

This tomahawk steak recipe delivers delicious and flavorful results every time. If you’d like to see more recipe ideas, we recommend that you check out this video recipe.