1. Keep the meat at room temperature for 30 to 60 minutes before cooking.

2. Place the rack in the middle of the oven and preheat to 260 °C (500 °F).

3. Brush both sides of the steaks with oil and season with salt and pepper.

4. Place the steaks on a roasting pan or tray with high sides and cook for 10 minutes. Flip the steaks and cook for another 10 minutes.

5. Lower the oven temperature to 175 °C (300 °F) and continue cooking for 15 minutes or until an instant-read thermometer displays an internal temperature of 51 °C (124 °F).

6. Loosely cover the meat with aluminum foil and let stand for 10 minutes.

7. Cut the meat near the bone and slice it.

Chef’s secret: Serve the Tomahawk steak with mashed potatoes, cauliflower and celeriac, a delicious green vegetable (e.g. broccolini) and a pan of mixed mushrooms, such as shiitake, portobello and cremini mushrooms.