Classic Tomahawk Steak

Method

This is a repeatable steak method. You can use this as a base for many steak variations. Heat first. Fat second. Flavor last. These are the three maxims of a good steak. Once you control them, the rest is preference.
Bring the steak to room temperature and pat it fully dry. Salt and pepper aggressively. Heat a heavy pan until it is genuinely hot, then add the steak dry without butter. Sear until a dark crust forms without moving it. Turn once.
Drop the heat slightly and add butter, garlic, and sage. Let the butter foam, then tilt the pan and baste continuously. The garlic should soften and scent the fat without browning.
Deglaze with a small splash of white wine and cook it off completely. Continue basting until the steak reaches where you want it. Turn the heat back up, add a small dash of Metaxa, and ignite immediately. Let the flame burn out on its own.
Remove the steak and let it rest. Spoon the hot sage butter over just before serving.

Resting is not optional.

Notes

Use more garlic than feels polite.
Resting is not optional.