Take the tomahawk steak out of the fridge about 1 hr before cooking and immediately pat dry using kitchen paper. Rub half the oil all over the steak, season well, pressing the salt and pepper into the meat, then leave for 1 hr come up to room temperature. This will help the seasoning permeate deep into the meat, instead of just seasoning the surface.

Heat the oven to 200C/180C fan/gas 6. Heat a large frying pan, griddle or heavy-based pan over a high heat and sear the steak for 3-4 mins on each side, including the fat cap and bone edge, using tongs to hold it upright, if needed. Put the butter, herbs and garlic in the pan as the steak sears, and baste the steak in the foaming butter as you go.

When the steak is seared with a deeply golden crust, transfer it to a shallow roasting tray and pour over any butter and herbs from the pan. Roast in the oven for 25-35 mins, turning it halfway through (depending on thickness and how you like it cooked). Check the steak using a digital thermometer – for rare, aim for an internal temperature of 50C; for medium, 55-60C; for well done, 65C and above. Transfer to a board and rest for 15 mins. Slice thickly, pour over any buttery resting juices and garnish with a rosemary or thyme sprig, if you like.