Start by removing the tomahawk steak from the refrigerator and letting it sit at room temperature for about 30 minutes. Pat the steak dry with paper towels, then generously season both sides with coarse salt and freshly ground pepper.
If using a cast iron skillet, preheat it over medium-high heat on the stove. For grilling, preheat your grill to high heat.
Once your skillet or grill is hot, place the tomahawk steak on it, sear for about 4-5 minutes on each side.
Using a meat thermometer, check the internal temperature. For medium-rare, aim for around 130°F.
After searing, if your steak isn’t done to your liking, move it to a cooler part of the grill or lower the heat to finish cooking.
Once cooked, transfer the steak to a cutting board and let it rest for about 10-15 minutes.
Carefully slice the steak against the grain into thick slices. Serve with a dollop of cowboy butter on top and garnish with sliced chives if desired.
