Bring the tomahawk steak to room temperature for 30 to 60 minutes
Pat the steak dry with paper towels
Season generously with salt and black pepper on all sides
Preheat the oven to 250°F to 275°F
Place the steak on a wire rack set over a baking sheet
Insert a meat thermometer into the thickest part of the steak
Roast in the oven until the internal temperature reaches 110°F to 115°F for medium-rare
Heat a cast-iron skillet over high heat with a small amount of oil
Sear the steak for 1 to 2 minutes per side, including the edges
Add butter, garlic, and herbs if desired during the sear
Remove the steak when the internal temperature reaches 125°F to 130°F for medium-rare after resting
Rest the steak for 10 to 15 minutes
Slice against the grain and serve