Prepare the Shallot and Lime Confit Butter: In a small saucepan, combine the chopped shallot, lime zest, lime juice, and honey. Cook over low heat until the shallots are soft and translucent, about 10 minutes. Remove from heat and let cool slightly. In a mixing bowl, combine the softened butter with the shallot mixture. Mix well and season with salt to taste. Transfer to a piece of parchment paper, roll into a log, and refrigerate until firm.

Char the Pasilla Chiles: Preheat a grill or stovetop grill pan over medium-high heat. Place the pasilla chiles on the grill and char on all sides until the skins are blistered and blackened, about 5-7 minutes. Remove from heat, place in a bowl, and cover with plastic wrap to steam for 10 minutes. Once cooled, peel off the skins, remove the seeds, and chop the chiles.

Prepare the Pepita Crust: In a food processor, pulse the toasted pepitas until coarsely ground. Mix in the chopped charred pasilla chiles, salt, and pepper. Set aside.

Prepare the Tomahawk Steak: Preheat your grill to high heat. Season the tomahawk steak generously with salt and black pepper on both sides. Brush the steak with olive oil and place it on the grill. Sear for 4-5 minutes on each side to achieve a nice crust, then move to indirect heat and cook until the internal temperature reaches your desired doneness (about 130°F for medium-rare).

Crust the Steak: During the last few minutes of cooking, remove the steak from the grill and press the pepita mixture onto the top of the steak to create an even crust. Return the steak to the grill for an additional 2-3 minutes to allow the crust to set.

Rest and Serve: Once cooked to your liking, remove the tomahawk steak from the grill and let it rest for 10-15 minutes. Slice and serve with dollops of the sweet shallot and lime confit butter on top. Garnish with fresh cilantro if desired.