Description
This Grilled Tomahawk Steak recipe features perfectly seasoned, thick-cut steaks seared over high heat and finished in the oven for a tender, flavorful result. Topped with a rich herb compound butter, this impressive steak is ideal for a special dinner or grilling occasion.
Ingredients
Scale
Steak and Seasoning
- 2 Tomahawk steaks
- 2 teaspoons Kosher salt
- 2 teaspoons black pepper
Compound Butter
- 8 tablespoons salted butter, room temperature
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh parsley
- 1 teaspoon minced fresh rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
Instructions
- Prepare the Grill and Oven: Heat an outdoor grill to the highest heat setting. Meanwhile, preheat your oven to 375 degrees Fahrenheit to finish cooking the steaks.
- Season the Steaks: Generously season each Tomahawk steak with kosher salt and black pepper. Use approximately 1 teaspoon of salt and pepper per pound of steak, covering all sides thoroughly.
- Sear the Steaks: Place the steaks on the hot grill and sear for 3 to 4 minutes on each side, allowing the flames to char the edges slightly. Flip when the steak releases easily from the grill grates.
- Finish in Oven: Transfer the seared steaks to a baking sheet. Place in the preheated oven and bake until the internal temperature reaches 130 degrees Fahrenheit, about 30 minutes, checking with a meat thermometer for accuracy.
- Prepare Compound Butter: While the steaks are finishing, combine the softened butter, minced garlic, parsley, rosemary, salt, pepper, and Worcestershire sauce in a bowl. Mix well until thoroughly blended.
- Rest and Serve: Remove the steaks from the oven and let them rest for 5 to 10 minutes. Spoon 1 to 2 tablespoons of the compound butter onto each steak. Slice and serve immediately for best taste.
Notes
- Use 1 teaspoon kosher salt per pound of steak to ensure proper seasoning.
- If you don’t have access to an outdoor grill, sear the steak indoors in a heavy skillet like cast iron before finishing in the oven.
- To finish cooking steaks on the grill, arrange the heat for indirect cooking at 375 degrees Fahrenheit and keep the lid closed for even cooking.
- Letting the steak rest after cooking allows juices to redistribute for a more tender and flavorful bite.
Nutrition
- Serving Size: 1 steak
- Calories: 1200 kcal
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 100 g
- Saturated Fat: 40 g
- Unsaturated Fat: 45 g
- Trans Fat: 1 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 80 g
- Cholesterol: 280 mg