To make this steak, start by preheating your oven to 450F. While the oven heats up, take your Tomahawk steak out of the refrigerator and allow it to come to room temperature — this is absolutely critical. A cold steak will not sear properly and will turn grey instead of getting that gorgeous golden crust we're after. Once it's at room temperature, pat the steak completely dry with a paper towel. This step is also critical, because moisture is the enemy of a good sear!

Next, season the steak generously with salt and pepper on all sides. Don't be shy here, you want every bite to be perfectly seasoned. Then, wrap a piece of aluminum foil around the bone to prevent it from burning during the sear.

Heat a large cast iron skillet over high heat. Here is a very important note: do NOT add any oil to the pan. You want the pan to get extremely hot before the steak goes in. Once the skillet is screaming hot, carefully add the steak. Do not touch it for 2-3 minutes. Then, rotate the steak and sear it on all sides for 2-3 minutes each. This is where that crust is built, so be patient and let it do its thing!

Once all sides are seared, remove the skillet from the heat. Pull the foil off the bone, then nestle the rosemary sprigs and crushed garlic right on top of the steak. Transfer the entire skillet to the preheated oven and roast for 5-10 minutes, depending on how you like your steak cooked. I keep mine in for 6 minutes because I love a rare steak, but if you prefer medium-rare, aim for 8 minutes. When in doubt, use a meat thermometer!

Once done, remove the steak from the oven and transfer it to a cutting board. Let it rest for a full 10 minutes before slicing — this step is also critical, because resting allows all of those juices to redistribute throughout the meat, which is what gives you that perfectly tender, melt-in-your-mouth bite. Then, slice and serve!