Pat the tomahawk dry with paper towels. Season generously with kosher salt on all sides.

Place on a wire cooling rack set over a baking sheet. Refrigerate uncovered for 24 hours.

Remove from the refrigerator 2 hours before cooking. Let it come to room temperature.

Heat avocado oil in a cast iron skillet over medium-high heat.

Sear 4 minutes per side. Remove and rest 8 minutes.

Sear 3 minutes per side. Remove and rest 6 minutes.

Sear 2 minutes per side. Remove and rest 4 minutes.

Add butter, thyme, and garlic to the pan. Once foaming, return the steak and baste 60 seconds per side.

Transfer the tomahawk to a wire cooling rack set over a baking sheet.

Pour the brown butter and aromatics over the top.

Rest 5 minutes.

Slice against the grain. Plate on a platter with the bone.