Remove the tomahawk steak from the refrigerator and let it come to room temperature for about 30-45 minutes. Preheat your oven to 375°F (190°C).

In a mixing bowl, combine the breadcrumbs, grated parmesan, and fresh marjoram leaves. Season with salt and pepper. Mix well to ensure even distribution.

Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil. Season the tomahawk steak generously with salt and pepper. Sear the steak for about 4-5 minutes on each side until a golden-brown crust forms.

Once seared, add the peeled pearl onions around the steak in the skillet. Transfer the skillet to the preheated oven and roast for about 15-20 minutes or until the internal temperature of the steak reaches your desired doneness (135°F for medium-rare).

In a small saucepan, melt the unsalted butter over medium heat. Continue cooking until the butter turns a golden brown color and develops a nutty aroma. Add the finely chopped shallots and sauté for 2-3 minutes until softened.

Pour in the port wine and bring to a simmer. Let it reduce by half, stirring occasionally, about 5-7 minutes. Season with salt and pepper to taste.

Once the tomahawk steak is done, remove it from the oven and let it rest for 10 minutes. Carefully press the breadcrumb mixture onto the top of the steak.

Slice the steak and serve with the roasted pearl onions and drizzle the brown butter & port-shallot infusion over the top.