Grilled Tomahawk Steak with Compound Butter Recipe

If you’re anything like me, there’s something downright thrilling about the sight of a massive, juicy Tomahawk steak sizzling over an open flame. This Grilled Tomahawk Steak with Compound Butter Recipe is my go-to when I want to impress friends or simply treat myself to a steakhouse-worthy dinner at home. The rich flavors of the perfectly grilled steak combined with that melty, herb-infused compound butter just hit every right note.

This recipe is special because it strikes the perfect balance between a smoky char and tender, juicy meat inside. I love making it for weekend cookouts or special occasions, but honestly, it’s so satisfying that you might want to make it any night of the week. Once you try this Grilled Tomahawk Steak with Compound Butter Recipe, you’ll see why it’s a crowd-pleaser and a personal favorite.

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Ingredients & Why They Work

Each ingredient in the Grilled Tomahawk Steak with Compound Butter Recipe plays a crucial role. From the thickness of the Tomahawk itself to the fresh herbs in the butter, these work harmoniously for a deep, rich flavor and a wonderfully tender bite. When shopping, look for a well-marbled steak, and keep your butter at room temp for easier mixing.

• Tomahawk steaks: Their large size and marbling make them incredibly flavorful and perfect for grilling with that dramatic bone handle.
• Kosher salt: Coarser grains provide better seasoning control and a nice crust.
• Black pepper: Freshly cracked gives a peppery bite that complements the beef.
• Salted butter: Adds richness and moisture, acting as the base for our compound butter.
• Minced garlic: Infuses the butter with savory depth that’s unbeatable.
• Fresh parsley: Offers a bright, herbaceous note that cuts through the richness.
• Fresh rosemary: Its piney aroma perfectly enhances red meat.
• Worcestershire sauce: Brings umami and subtle tang to the compound butter for complexity.

Tweak to Your Taste

I’ve played around with this Grilled Tomahawk Steak with Compound Butter Recipe quite a bit, and what I’ve learned is everyone loves their steak a little differently. Don’t be afraid to tweak the herbs in your butter or the seasoning intensity; it’s totally okay to make this recipe your own.

• Herb variations: I once tried thyme instead of rosemary and loved the subtle twist it gave.
• Spice it up: If you like heat, add a pinch of cayenne or smoked paprika to the compound butter for that extra kick.
• Garlic intensity: Feeling bold? Roast your garlic before mincing for a sweeter, mellower butter.
• Oven finish: You can skip the oven and finish the steak on indirect grill heat — just watch the temp closely to avoid overcooking.

Step-by-Step: How I Make Grilled Tomahawk Steak with Compound Butter Recipe

Step 1: Prep and Season Like a Pro

The first thing I do is pat the steaks dry — this helps with that perfect crust. Then I season generously with kosher salt and freshly cracked black pepper on all sides, including the edges. Remember, this is a thick cut, so it loves generous seasoning. I usually plan for about a teaspoon of salt and pepper per pound; you can’t go wrong here. Let it sit at room temperature for about 30 minutes before grilling. This little step helps the steak cook evenly.

Step 2: Fire Up High Heat for Searing

Get your grill blazing hot — we’re talking the highest heat possible. Sear the steak for 3 to 4 minutes on each side, letting those flames kiss the edges and build a beautiful char. Don’t try to move the steak too soon; it will naturally release when ready to flip. That’s a neat trick I learned — if it sticks, give it more time. The sizzle and aroma during this step are amazing and guarantee that crave-worthy crust.

Step 3: Finish in the Oven to Perfection

After searing, transfer your steak to a baking sheet and pop it into a 375°F oven. This is where it gently reaches the perfect doneness without drying out. For a medium-rare finish, I aim for an internal temp of 130°F — use a meat thermometer to be sure. It usually takes around 30 minutes but every grill and steak thickness varies. Trust me, that thermometer is your best friend here.

Step 4: Compound Butter – The Finishing Touch

While the steak is resting—don’t skip resting!—mix your compound butter by combining softened salted butter with minced garlic, parsley, rosemary, salt, pepper, and Worcestershire sauce. It smells heavenly. I like to spoon a generous dollop onto the steak right before slicing. The butter slowly melts over the warm steak, turning every bite into a luscious flavor experience.

How to Serve Grilled Tomahawk Steak with Compound Butter Recipe

Garnishes

I like fresh parsley sprinkled on top for a lovely color contrast and a bit of freshness that brightens each bite. Sometimes I add a few thin lemon wedges on the side — a quick squeeze of lemon juice can really lift the flavors. Just a little garnish goes a long way making the plate feel special.

Side Dishes

This steak pairs beautifully with roasted garlic mashed potatoes or grilled asparagus tossed in olive oil and sea salt. For a lighter side, a fresh arugula salad with shaved Parmesan and a lemon vinaigrette cuts through the richness nicely. I often make a combo of grilled veggies and a creamy starch to balance everything out.

Creative Ways to Present

If I’m serving this at a special dinner, I slice the steak against the grain and fan it out on a large wooden cutting board with dollops of compound butter melting over top. Adding small ramekins of extra butter and seasoning invites guests to personalize their bites. It’s rustic, inviting, and makes for a real showstopper.

Make Ahead and Storage

Storing Leftovers

I tightly wrap leftover grilled Tomahawk steak in foil or place it in an airtight container to keep it from drying out. Refrigerate leftovers within two hours of cooking to stay safe and fresh. When I do this, the steak stays juicy enough for a delicious next-day meal.

Freezing

If you want to keep leftovers longer, I slice the steak first and wrap individual portions tightly in plastic wrap and then foil before freezing. It freezes well, although I find it best enjoyed within two months for peak flavor and texture.

Reheating

Reheating steak can be tricky, but here’s what works for me: I gently warm slices in a skillet over low heat or wrapped in foil in a low oven (around 250°F) to keep it tender. Adding a small dab of compound butter while reheating revives that luscious flavor perfectly.

FAQs

Final Thoughts

This Grilled Tomahawk Steak with Compound Butter Recipe holds a special place in my heart because it perfectly combines simplicity with show-stopping flavor. Every time I make it, I am reminded how a few thoughtful steps and quality ingredients can transform a cut of meat into a memorable feast. I can’t wait for you to try this yourself—you deserve a steak night that’s as impressive as it is delicious!

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