Preheat your oven to 350 degrees Fahrenheit. Pat your steak until fully dry with paper towels. Sprinkle generously with kosher salt and black pepper, and then allow steak to reach room temperature.

While your tomahawk steak warms, get the garlic ready. Cut off the top of the garlic head, cover in olive oil, and wrap in a foil tent. Roast your garlic in the oven for about 30 minutes until soft and tender, and leave to cool.

Heat 2 tablespoons of olive oil on high heat in an oven-proof pan until slightly smoky. Put your steak into the skillet and sear for one minute, and then bring the heat to medium-high and cook for another 5 minutes without touching.

Turn the steak over using tongs and cook without touching for another 3 minutes. Place the tomahawk steak onto a baking sheet and place in the oven, roasting for 10 minutes or until it reaches desired doneness.

Use a meat thermometer to check the steak's internal temperature. If aiming for medium rare, it should be 125 degrees F, while medium should be 135 degrees. Keep in mind that the meat's temperature will increase by 5 to 10 degrees after removed from the oven.

As the steak cooks, turn your stove to medium heat and melt the butter in the cast iron skillet. Put the roasted garlic into the pan, stirring to break up and distribute cloves, and then add in thyme.

Once the steak has reached its desired level of crispy tenderness, remove it from the oven and place back into the skillet. Use a spoon or turkey baster to baste the garlic and butter over the steak. Turn steak over and repeat basting. Then, remove steak from heat and place onto a cutting board, covering with foil. Allow it to rest for 10 minutes.