Preheat your oven to 375°F (190°C).

Season the Tomahawk steak generously with sea salt and black pepper on all sides. Allow it to sit at room temperature for 30 minutes.

In a large skillet, heat the olive oil over medium-high heat. Once hot, sear the Tomahawk steak for 4-5 minutes on each side until a golden-brown crust forms.

Transfer the seared steak to a baking dish and roast in the preheated oven for about 30-40 minutes, or until it reaches your desired level of doneness (135°F for medium-rare).

While the steak is roasting, prepare the caramelized leeks. In the same skillet used for the steak, reduce the heat to medium and add the butter.

Add the sliced leeks to the skillet and cook, stirring occasionally, for about 15 minutes, or until they are softened and caramelized.

Stir in the minced garlic and cook for an additional 2 minutes until fragrant.

In a saucepan, combine the beef bone broth and Worcestershire sauce. Bring to a simmer over medium heat.

Once the Tomahawk steak has finished roasting, remove it from the oven and let it rest for 10-15 minutes before slicing.

To serve, slice the Tomahawk steak and arrange it on a platter. Top with the caramelized leeks and drizzle with the rich bone broth and garlic gravy. Garnish with fresh thyme.