Tomahawk steak with porcini mustard rub

Porcini mustard rub

• 10 g dried porcini mushrooms
• 1 tsp sea salt flakes
• 1 tsp mustard powder
• 1 tsp dried oregano
• ½ tsp whole black peppercorns
• ½ tsp sweet paprika

Tomahawk steak

• 1 tbsp Dijon mustard
• 1 tomahawk steak (approx. 1600 g - see Tips)
• extra virgin olive oil, to drizzle
• sea salt flakes, to season and sprinkle
• 8 garlic cloves, unpeeled and bruised
• 2 tbsp unsalted butter
• 3 sprigs fresh thyme