Grilled Tomahawk Steak with Herb Butter
Servings: 4
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Total Time: 55 minutes
Ingredients
For the Steak:
1 Tomahawk steak (about 2-3 lbs, 1.5-2 inches thick)
2 tbsp olive oil
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder (optional)
1 tsp smoked paprika (optional, for extra flavor)
For the Herb Butter (Optional):
4 tbsp unsalted butter, softened
1 tbsp fresh thyme, finely chopped
1 clove garlic, minced
Salt and pepper to taste
For Garnish:
Fresh thyme sprigs
Instructions
1. Prepare the Steak:
Remove the Tomahawk steak from the refrigerator 30-60 minutes before cooking to bring it to room temperature. This ensures even cooking.
Pat the steak dry with paper towels. Rub it with olive oil, then season generously with kosher salt, black pepper, garlic powder, and smoked paprika (if using).
2. Preheat the Grill or Smoker:
Preheat your grill to high heat (about 450-500°F) for direct searing, or set up your smoker for indirect cooking at 250-275°F, with a sear at the end. If using a grill, you can combine direct and indirect heat for a smoky flavor.
3. Cook the Steak:
If using a smoker: Place the steak on the grill grates and smoke at 250-275°F for 1-1.5 hours, until the internal temperature reaches about 110-115°F (for medium-rare finish). Then, sear over high heat (450-500°F) for 2-3 minutes per side to develop a crust.
If using a grill: Sear the steak over direct high heat for 4-5 minutes per side to create a caramelized crust. Move to indirect heat and cook for another 10-15 minutes, depending on desired doneness.
If using a cast-iron skillet: Heat the skillet over high heat, sear for 3-4 minutes per side, then finish in a 400°F oven for 5-10 minutes, or until desired doneness is reached.
4. Check Doneness:
Use a meat thermometer to check the internal temperature:
Rare: 120-125°F (49-52°C)
Medium Rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Well Done: 150°F+ (66°C+)
For a Tomahawk, medium rare (130-135°F) is typically recommended for the best flavor and tenderness.
5. Rest the Steak:
Remove the steak from the heat and place it on a rack over a tray (as shown in the image). Tent loosely with foil and let it rest for 10-15 minutes. This allows the juices to redistribute.
6. Make the Herb Butter (Optional):
In a small bowl, mix the softened butter with chopped thyme, minced garlic, salt, and pepper until well combined.
Roll the butter into a log using plastic wrap or parchment paper and refrigerate until firm, or use it immediately by placing a pat on top of the hot steak.
7. Slice and Serve:
Slice the steak against the grain into thick slices, leaving the bone in for presentation if desired.
Arrange the slices on a platter or wooden board. Top with a slice of herb butter (if using) and garnish with fresh thyme sprigs.
Serve immediately, with the juices from the steak adding extra flavor.
Tips:
For extra flavor, you can baste the steak with butter, garlic, and thyme during the last minute of searing.
Pair with sides like roasted vegetables, mashed potatoes, or a simple green salad.
If you don’t have a grill or smoker, a cast-iron skillet or broiler works wonderfully for cooking indoors.
This impressive Tomahawk steak is perfect for a special outdoor gathering or a gourmet dinner, offering a smoky, juicy flavor with the aromatic touch of thyme. Let me know if you'd like any side dish recommendations or variations!