Grilled Tomahawk Steak with Compound Herb Butter Recipe

There’s something truly special about a Grilled Tomahawk Steak with Compound Herb Butter Recipe that just screams celebration. I mean, who can resist that huge, juicy bone-in steak seared to perfection with a luxe, flavorful butter melting on top? Whether you’re firing up the grill for a weekend treat or impressing guests at your next get-together, this recipe delivers that wow factor every time.

I remember the first time I made this grilled tomahawk steak—it was a game changer. The combo of the smoky char from the grill paired with the fresh, herby richness of the compound butter just elevated the steak beyond ordinary. I’m excited to share all my tips and tricks so you can nail this impressive yet surprisingly straightforward recipe in your own kitchen or backyard.

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Ingredients & Why They Work

Each ingredient in the Grilled Tomahawk Steak with Compound Herb Butter Recipe plays a starring role in building layers of flavor, while also keeping the steak’s natural taste front and center. When you pick the right quality ingredients, you make the cooking process that much more rewarding.

• Tomahawk steaks: These thick, bone-in ribeye steaks have amazing marbling and dramatic presentation—perfect for an indulgent meal.
• Kosher salt: I love using kosher salt because its coarse flakes help create a flavorful crust and draw out moisture for a better sear.
• Black pepper: Freshly ground black pepper adds that unmistakable, peppery kick that pairs beautifully with rich beef.
• Salted butter (room temperature): Using butter at room temp makes mixing the compound butter easy and smooth.
• Fresh garlic, parsley, rosemary: These herbs and garlic bring brightness and earthiness that cut through the richness of the steak and butter.
• Worcestershire sauce: A secret layer of umami and tang that enhances the compound butter without overpowering the steak.

Tweak to Your Taste

I like to mix things up now and then with this Grilled Tomahawk Steak with Compound Herb Butter Recipe, depending on my mood and what herbs I have on hand. That’s the great thing about compound butter—you can adjust it easily to match your flavor preferences or the season.

• Herb Swap: Once, I swapped parsley and rosemary for thyme and basil, which gave the butter a slightly sweeter, more floral note that was fantastic with the beef.
• Spicy Kick: Adding a pinch of cayenne or smoked paprika to the butter gave it a nice smoky heat that my friends couldn’t get enough of.
• Vegan Option: For friends who don’t eat dairy, I’ve made a plant-based herb butter using vegan margarine and it works surprisingly well on grilled steak.

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

Step 1: Season the Steaks Generously

I always start by patting the tomahawk steaks dry to help ensure a good crust. Then, season liberally with kosher salt and freshly ground black pepper—don’t be shy! Since these steaks are thick, the salt penetrates well and amplifies the natural beef flavor inside and out. I like using about 1 teaspoon of salt per pound for a perfect balance.

Step 2: Sear Over High Heat

Heat your grill to the highest setting and get ready for some serious sizzle. Place the steaks on the grill and sear for about 3 to 4 minutes per side. I love seeing those beautiful grill marks and feeling the heat tease the fat, causing it to render and caramelize. A great sign that it’s time to flip is when the steak releases easily from the grill — if it sticks, give it a bit more time.

Step 3: Finish Cooking in the Oven

After searing, I transfer the steaks to a baking sheet and slide them into a preheated 375°F oven to finish cooking gently. This step helps the steak cook evenly and reach that perfect medium-rare internal temp of 130°F. It usually takes about 30 minutes, but I rely on a trusty meat thermometer to be sure—no guessing games!

Step 4: Rest and Top with Compound Herb Butter

Never rush resting your steak—it lets the juices redistribute, keeping every bite juicy and tender. I let mine rest for 5 to 10 minutes, then spoon 1 to 2 tablespoons of the vibrant, flavorful compound herb butter right over the top. The butter begins melting instantly, infusing the steak with garlicky, herbal richness that’s irresistible.

Step 5: Slice and Serve

Finally, slice the steak against the grain to maximize tenderness and serve immediately. I like to carve right next to the bone for those dramatic slices that show off all the steak’s juiciness and the herb butter’s glossy finish.

How to Serve Grilled Tomahawk Steak with Compound Herb Butter Recipe

Garnishes

On top of the compound herb butter, I like to sprinkle a touch of flaky sea salt and some freshly cracked black pepper right before serving. Sometimes, a small handful of microgreens or fresh thyme sprigs add a lovely visual and herbal note that ties it all together beautifully.

Side Dishes

My favorite pairings are simple but flavorful—think garlic mashed potatoes soaking up buttery steak juices, grilled asparagus for a smoky crunch, or a fresh arugula salad with lemon vinaigrette to cut through the richness. Roasted root veggies or a creamy mac and cheese also make great companions.

Creative Ways to Present

For a special occasion, I like to serve the sliced tomahawk on a rustic wooden board, with the bone sticking out for dramatic flair. Adding ramekins of extra compound butter and horseradish sauce on the side lets guests customize their bites. Gold-rimmed plates and soft candlelight don’t hurt either!

Make Ahead and Storage

Storing Leftovers

If you have leftovers—and trust me, you might—wrap the steak tightly in foil or plastic wrap and refrigerate within two hours of cooking. I’ve found that slicing the steak beforehand makes storing and reheating easier, plus you don’t have to deal with a massive bone in the fridge.

Freezing

I usually don’t freeze cooked tomahawk steak because the quality is best fresh, but if you must, I recommend freezing individual sliced portions in airtight freezer bags. It keeps for up to 3 months this way without too much loss in texture or flavor.

Reheating

To reheat, I pop the sliced steak in a skillet over low heat with a dab of butter or a splash of beef broth to keep things moist. Cover with a lid and warm gently, so it doesn’t overcook and remain tender—microwaving tends to dry it out, so I avoid that.

FAQs

Final Thoughts

This Grilled Tomahawk Steak with Compound Herb Butter Recipe is one of those dishes I keep coming back to whenever I want to impress but don’t want to fuss endlessly. It brings simple, bold flavors together in a way that feels decadent and downright irresistible. I’m confident you’ll enjoy this recipe as much as I do—so go on, fire up that grill and make someone’s day (even if that someone is you!).

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