Buffalo Tomahawk

Method

1. Leave the steak at room temperature for at least one hour to acclimate.
2. Cover the bone with aluminum foil and pat the meat completely dry with paper towels.
3. Heat a grill very hot. Sear the steak for 2-3 minutes on each side, making sure to sear all sides.
4. In a small saucepan, melt butter over low heat with rosemary, sage, bay leaves, crushed garlic cloves (skin on), and crushed black peppercorns.
5. Preheat the oven to 140°C (285°F).
6. Insert a meat thermometer into the steak once it is well seared on all sides.
7. Place the seared steak on a rack, pour half of the herb butter over it, and arrange the herb sprigs on top.
8. Cook in the oven until the internal temperature reaches 55°C for medium (50°C for rare, 60°C for well done). Halfway through cooking (at 45°C), flip the steak and add the remaining butter (reheat it first).
9. Remove the steak from the oven, sprinkle with coarse salt, cover loosely with foil, and let it rest for a few minutes.
10. Meanwhile, collect the cooking juices from the pan, add them to the saucepan, and reduce slightly.
11. Pour the reduced juices over the rested steak, let sit for 30-40 seconds, then slice and serve with extra juices.