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 parsley, finely chopped
1 tsp fresh thyme or rosemary, finely chopped (optional)
1 clove garlic, minced
Salt and pepper to taste
For Garnish:
Fresh parsley, chopped (for serving)
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 Cast-Iron Skillet:
Preheat your grill to high heat (about 450-500°F) or heat a cast-iron skillet over high heat on the stove until smoking hot.
3. Sear the Steak:
Place the steak on the grill or skillet. Sear for 4-5 minutes per side to develop a rich, caramelized crust. For a crosshatch pattern, rotate the steak 45 degrees halfway through each side.
If using a grill, you can also use indirect heat to finish cooking: move the steak to a cooler part of the grill and close the lid, cooking for another 10-15 minutes, depending on desired doneness.
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 cutting board. 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 parsley, thyme or rosemary (if using), 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 back in the cast-iron skillet for a rustic look, drizzle with any resting juices, and garnish with fresh parsley.
If using, top with a slice of herb butter to melt over the hot steak.
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 potatoes, grilled vegetables, or a simple green salad.
If you don’t have a grill, a cast-iron skillet or broiler works wonderfully for indoor cooking.
This hearty, flavorful Tomahawk steak is perfect for a special occasion or a gourmet dinner at home. Let me know if you'd like any side dish recommendations or variations!