Prepare the Garlic Confit Butter: In a small saucepan, combine the peeled garlic cloves and enough olive oil to cover them. Cook over low heat for 30-40 minutes, until the garlic is soft and golden. Once done, remove from heat and let the garlic cool. In a mixing bowl, combine the softened butter with the cooled garlic (mashed) and a pinch of sea salt. Mix well until fully incorporated. Transfer the garlic butter to a piece of parchment paper, roll it into a log shape, and refrigerate until firm.

Prepare the Tomahawk Steak: Preheat your grill or oven to high heat (around 450°F or 230°C). Pat the Tomahawk steak dry with paper towels to ensure a good sear. Brush the steak with black truffle oil on both sides. In a small bowl, combine the sea salt, cracked black pepper, garlic powder, onion powder, and smoked paprika. Generously coat the steak with the spice mixture, pressing it into the meat.

Sear the Steak: Place the Tomahawk steak on the hot grill or in a large cast-iron skillet. Sear for about 4-5 minutes on each side to develop a nice crust. If cooking in the oven, sear on the stovetop first and then transfer to the oven.

Cook to Desired Doneness: Using a meat thermometer, check the internal temperature of the steak. For medium-rare, aim for 130°F (54°C); for medium, 140°F (60°C). Continue cooking until the desired doneness is reached, which may take an additional 10-15 minutes depending on the thickness of the steak.

Rest the Steak: Once cooked, remove the steak from the heat and let it rest for at least 10-15 minutes. This allows the juices to redistribute.

Serve: Slice the Tomahawk steak and serve topped with a generous dollop of the roasted garlic confit butter. Garnish with fresh parsley and optional truffle shavings for an upscale touch.