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Grilled Tomahawk Steak with Compound Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 19 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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