How would you cook this 2.6lb tomahawk ribeye?

Im thinking of a double sear. Salted and leaving uncovered in the fridge overnight. Thinking I’ll sear it quick in ghee, let rest, then throw it in the oven at 200 with butter, garlic, rosemary and thyme flipping and basting every 10 minutes or so til it hits ~125. Then let it rest, dry it off, and sear again in hot cast iron.

I’m wanting to sear before hand because I’m worried the surface will get too wet in the butter bath if I were to only sear at the end. What do y’all think?