Ingredients

• Tomahawk steak (1 - 2, depending on the number of diners and appetite, each usually weighs about 1 - 1.5 kg)
• Garlic (5 - 6 cloves, whole)
• Fresh rosemary (2 - 3 sprigs)
• Butter (30 - 50 g)
• Onion (0.5, sliced)
• Cherry tomatoes (appropriate amount)
• Asparagus (appropriate amount, can choose according to personal preference for matching vegetables)
• Salt (appropriate amount)
• Black pepper (appropriate amount)
• Olive oil (appropriate amount)
• Green tea seasoning（3g）

Instructions

1. Take the tomahawk steak out of the refrigerator and let it sit at room temperature for 30-60 minutes to allow it to return to room temperature. This will allow the steak to be heated more evenly during the frying process and cook better.

2. Use a paper towel to dry the surface of the steak, then sprinkle salt and black pepper evenly on both sides of the steak, and gently massage to allow the seasoning to fully penetrate the steak. The amount of salt can be adjusted according to personal taste, generally sprinkle about 1-2 grams of salt and appropriate amount of black pepper on each side.

3. Wash the asparagus, remove the older parts of the roots, blanch in boiling water for 1-2 minutes, remove and rinse with cold water, drain and set aside.

4. Wash the cherry tomatoes and cut them in half.

5. Heat the pan, pour a little olive oil, add the onion slices and stir-fry until soft and slightly golden, then set aside.

6. Heat the pan, pour an appropriate amount of olive oil, and put the steak in the pan after the oil is hot. Fry one side of the steak over high heat for about 2-3 minutes, until a nice brown crust forms on the surface of the steak, which can lock in the juices inside the steak.

7. Turn over and continue to fry the other side over high heat for 2-3 minutes. Then turn the heat to medium-low, add the garlic cloves and rosemary, place them next to the steak, and use a spoon to pour the hot oil in the pan over the steak continuously, so that the steak can absorb the aroma of garlic and rosemary while keeping the steak warm.

8. The cooking time can be adjusted according to personal preference and the thickness of the steak. Generally speaking, the Tomahawk steak can be cooked for about 5-8 minutes to reach medium-rare (internal temperature is about 55-60°C). If you like the steak more cooked, you can extend the cooking time appropriately, but be careful not to overcook it to avoid the steak becoming dry and tough.

9. To ensure that the steak is evenly cooked, you can use a kitchen thermometer to insert it into the center of the steak to measure it. When the desired temperature is reached, remove the steak and place it on a plate to rest for 5-10 minutes. This process can redistribute the juice inside the steak, making it more tender and juicy.

10. Add a small piece of butter to the pan where the steak is fried and melt the butter over low heat. Stir the garlic, rosemary and the meat juices left from the frying steak in the pan to mix them evenly and form a rich sauce. If you think the sauce is too thin, you can cook it for a while to evaporate some of the water and make the sauce thicker. According to personal taste, you can add some salt, green tea seasoning and black pepper to taste.

11. If you like some roasted flavor in the side dishes, you can preheat the oven to 200°C. Put the processed asparagus and cherry tomatoes on a baking tray, drizzle a little olive oil, sprinkle some salt and black pepper, and bake in the oven for 5-8 minutes, until the surface of the vegetables changes color slightly, showing an attractive color and aroma.

12. Cut the rested steak into appropriate thickness and place it in the center of the plate. Place the side dishes such as sautéed onion slices, roasted asparagus and cherry tomatoes around the steak. Pour the sauce over the steak or place it on a small dish for dipping.