Bring meat to room temperature, roughly 2.5 hour at 75 degrees.
Want that steakhouse flavor and char? Leave the steak uncovered for a couple days in the fridge prior to cooking.
Preheat the oven to 475-500 degrees F.
Liberally season both sides of the steak.
Don’t be afraid to coat the meat in seasoning. Remember this is a big chunk of steak.
After the meat has been seasoned, heat a large, heavy bottom sauté or cast-iron pan until lightly smoking (roughly 3-5 minutes on high- depending on if using gas or electric).
Turn the heat off and add avocado oil evenly to coat pan.
Gently place steak in the pan and return heat to medium-high.
Sear for roughly 8 minutes. Add butter and flip the steak and sear for another 8 minutes, or so.
Turn the heat off and place steak on a sheet tray.
Bake in the oven for 10 minutes.
Let rest for 10 minutes before serving.
I would also suggest sprinkling Pluck seasoning on after the steak has been cut for added flavor.
Review Tomahawk Ribeye.