Grilled Tomahawk Steak with Compound Garlic Herb Butter Recipe

There’s something undeniably impressive about a Grilled Tomahawk Steak with Compound Garlic Herb Butter Recipe, isn’t there? It’s not just a meal—it’s an experience, one that turns any backyard grill session into a special occasion. When I first tried this recipe, the combination of that perfectly grilled, juicy tomahawk and the rich, aromatic compound butter blew me away. It’s the kind of dish you want to share with friends and family, especially when you want to show off a bit but still keep things relaxed and fun.

This recipe really shines because it’s straightforward but delivers big flavors. The tomahawk steak is thick and meaty, making it ideal for grilling over high heat, locking in juices and getting that beautiful crust. Add a dollop of that homemade garlic herb butter and you’ve got a steak that’s juicy, tender, and bursting with flavor. Whether it’s for a weekend cookout or a special treat, you’ll find yourself coming back to this Grilled Tomahawk Steak with Compound Garlic Herb Butter Recipe again and again.

this …

Ingredients You’ll Need

The ingredients here are straightforward but essential—they complement each other and highlight the steak’s natural flavor. I always recommend using fresh herbs for that extra bright flavor in the compound butter, and good quality kosher salt for seasoning the steak deeply.

• Tomahawk steaks: Choose thick, nicely marbled steaks for the juiciest, most flavorful results.
• Kosher salt: Its coarse texture helps form a great crust on the steak when grilling.
• Black pepper: Freshly ground brings the best aroma and bite.
• Salted butter: Room temperature for easy mixing into the compound butter.
• Garlic: Fresh minced garlic intensifies the butter’s flavor, giving it a punch.
• Fresh parsley: Adds a fresh, green lift that balances the rich butter.
• Fresh rosemary: Its piney notes pair beautifully with grilled beef.
• Worcestershire sauce: A little umami magic that deepens the overall flavor of the compound butter.

Variations

One of my favorite things about this Grilled Tomahawk Steak with Compound Garlic Herb Butter Recipe is that you can easily tweak it to match your personal taste or what you have on hand. I love experimenting with different herbs or even adding a touch of spice to the butter—feel free to get creative!

• Herb Variation: I sometimes swap out parsley for fresh thyme or basil for a slightly different but equally delicious flavor profile.
• Spicy Butter: Adding a small pinch of smoked paprika or chili flakes into the butter gives a lovely warmth that complements the steak perfectly.
• Dietary Tip: For a lower sodium option, reduce the salt in the compound butter and rely more on fresh herbs and black pepper for flavor.

How to Make Grilled Tomahawk Steak with Compound Garlic Herb Butter Recipe

Step 1: Prep Your Steak for Success

Start by taking your tomahawk steaks out of the fridge to bring them close to room temperature. This helps them cook more evenly. Then, season generously with kosher salt and freshly ground black pepper—about a teaspoon of each per pound works well. Don’t skimp here, especially on the salt. This big steak needs bold seasoning to develop that flavorful crust while grilling.

Step 2: Fire Up the Grill and Sear with Confidence

Get your outdoor grill screaming hot—ideally on the highest heat setting. This high heat is what sears the steak, locking in juices and giving you those tasty grill marks. Place the steak on the grill and sear each side for 3 to 4 minutes. Listen for that sizzle and smell the aroma—it tells you things are going right. When the steak releases easily from the grill, it’s time to flip. You want a nice crust without tearing the meat.

Step 3: Finish Cooking in the Oven

After searing, transfer your steak to a baking sheet and pop it into a 375°F preheated oven. This step gently finishes the cooking without burning the outside. I rely on a good meat thermometer here to nail the perfect doneness—130°F for medium rare is my sweet spot. It usually takes about 30 minutes, but checking early is better than overcooking. Patience pays off, and your steak will thank you.

Step 4: Make the Compound Garlic Herb Butter

While the steak finishes in the oven, mix the butter, minced garlic, chopped parsley, rosemary, salt, black pepper, and Worcestershire sauce in a bowl. I like to use room temperature butter so everything blends smoothly into a creamy, flavorful compound butter. This is where the luxury factor comes in—the garlic herb butter is the perfect finishing touch that melts into every cut.

Step 5: Rest, Butter, and Serve

Once your steak hits the right temperature, take it out and let it rest for 5 to 10 minutes. Resting redistributes the juices, making every bite succulent. Then spoon 1 or 2 tablespoons of your compound garlic herb butter right over the top—it’ll slowly melt and create a gorgeous, buttery coating. Slice the steak against the grain, plate it up, and get ready for some serious compliments.

How to Serve Grilled Tomahawk Steak with Compound Garlic Herb Butter Recipe

Garnishes

I like to keep garnishes simple—fresh sprigs of rosemary or a sprinkle of finely chopped parsley add a pop of color and freshness right on top. Sometimes I add a little sea salt flake for texture. These small touches make the final presentation feel elevated without overpowering the steak’s flavor.

Side Dishes

This steak pairs beautifully with classic sides like garlic mashed potatoes or roasted seasonal vegetables. I love serving it alongside grilled asparagus or a fresh arugula salad dressed simply with lemon and olive oil to cut through the richness. For a real celebration, creamy mac and cheese is always a crowd-pleaser.

Creative Ways to Present

For special occasions, I’ve tried serving the tomahawk steak whole on a wooden board for a rustic, shareable vibe. Slicing it tableside adds drama and lets everyone pick their preferred thickness. Drizzling a little more compound garlic herb butter right before serving keeps it buttery and fresh, making the presentation as indulgent as the taste.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which can definitely happen with a steak this big!), wrap them tightly in foil or plastic wrap and store in an airtight container in the fridge. I find that eating them within 2 days keeps the texture and flavor best—beyond that, the steak can start to dry out.

Freezing

To freeze leftover steak, slice it first, wrap each portion tightly with plastic wrap, and then place in a freezer-safe bag. This way, you can thaw only what you need later. From my experience, steak freezes well up to 3 months without losing too much flavor or texture.

Reheating

Reheat your leftovers gently in a low oven (about 250°F), wrapped in foil to prevent drying out, until warmed through. Alternatively, reheating in a cast iron skillet over medium-low heat with a little butter helps revive the flavor and crust without overcooking. Avoid using the microwave, which can make the steak rubbery.

FAQs

Final Thoughts

This Grilled Tomahawk Steak with Compound Garlic Herb Butter Recipe holds a special place in my cooking repertoire because it’s both a showstopper and surprisingly approachable. It’s the kind of dish that elevates any meal but doesn’t feel intimidating to cook. Give it a try when you want to impress or simply indulge yourself—you’ll savor every bite and probably want to make it again sooner than you expect. Trust me, mastering this recipe means having the ultimate steak dinner in your back pocket for years to come.

Print