Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grilled Tomahawk Steak with Compound Garlic Herb Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 14 reviews
  • Author: Madison
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings (2 Tomahawk steaks)
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Description

This grilled Tomahawk steak recipe delivers a perfectly seared, juicy, and flavorful steak with a rich homemade compound butter featuring garlic, parsley, rosemary, and Worcestershire sauce. The steak is first seared on a high-heat grill, then finished in the oven to reach an ideal medium-rare temperature, making it perfect for a special occasion or a hearty meal for two.

Ingredients

Scale

Steak

  • 2 Tomahawk steaks
  • 2 teaspoons Kosher salt (approximately 1 teaspoon per pound)
  • 2 teaspoons black pepper (approximately 1 teaspoon per pound)

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 to ensure a perfect sear. At the same time, preheat your oven to 375°F (190°C) to finish cooking the steaks after searing.
  2. Season the Steaks: Generously season the Tomahawk steaks on all sides with kosher salt and black pepper. Use about 1 teaspoon of each seasoning per pound of steak to adequately flavor the thick cuts.
  3. Sear the Steaks: Place the steaks on the hot grill and sear each side for 3 to 4 minutes. Let the flames kiss the sides for a slightly charred effect. The steak should release easily from the grill when it’s ready to flip.
  4. Finish in the Oven: Transfer the seared steaks to a baking sheet and place them in the preheated oven. Bake until the internal temperature reaches 130°F (54°C) for medium-rare doneness. This typically takes about 30 minutes but using a meat thermometer is recommended for accuracy.
  5. Prepare Compound Butter: While the steaks are finishing in the oven, combine salted butter, minced garlic, parsley, rosemary, salt, black pepper, and Worcestershire sauce in a bowl. Mix thoroughly until all ingredients are well blended.
  6. Rest the Steaks: Remove the steaks from the oven and let them rest for 5 to 10 minutes to allow juices to redistribute, ensuring a juicy steak.
  7. Serve: Spoon 1 to 2 tablespoons of the prepared compound butter over each steak. Slice the steaks as desired and serve immediately for a decadent, flavorful meal.

Notes

  • Rule of thumb when seasoning steaks: use about 1 teaspoon of kosher salt per pound for optimal flavor.
  • If you don’t have an outdoor grill, you can sear the steaks indoors using a heavy skillet, preferably cast iron, over high heat before transferring them to the oven.
  • To finish cooking the steaks on the grill instead of the oven, arrange for indirect heat by adjusting the flames and keeping the grill lid closed. Maintain a grill temperature of approximately 375°F (190°C) for even cooking.

Nutrition

  • Serving Size: 1 Tomahawk steak with compound butter
  • Calories: 1300 kcal
  • Sugar: 1 g
  • Sodium: 1200 mg
  • Fat: 110 g
  • Saturated Fat: 60 g
  • Unsaturated Fat: 45 g
  • Trans Fat: 1 g
  • Carbohydrates: 2 g
  • Fiber: 0.5 g
  • Protein: 85 g
  • Cholesterol: 310 mg

Find it online: https://garlicpan.com/grilled-tomahawk-steak-with-compound-garlic-herb-butter-recipe/