🥩 Grilled Tomahawk Steak with Herb Butter 🔥
🌟 A Show-Stopping Centerpiece
🛒 Ingredients (Serves 4)
For the Steak:
2-3 lb tomahawk steak (bone-in ribeye, about 2 inches thick)
2 tbsp olive oil
1 tbsp garlic powder
1 tbsp onion powder
1 tsp smoked paprika
1 tsp dried thyme
Salt & coarse black pepper, to taste
For the Herb Butter:
4 tbsp unsalted butter, softened
1 clove garlic, minced
1 tbsp fresh parsley, finely chopped
1 tsp fresh thyme leaves
Salt & black pepper, to taste
For Garnish:
Fresh thyme sprigs
🔪 Prep the Ingredients
Make the Herb Butter:
In a small bowl, mix softened butter with garlic, parsley, thyme, salt, and pepper. Shape into a small log using plastic wrap and chill in the fridge until ready to use.
Season the Steak:
Pat the tomahawk steak dry with paper towels. Rub both sides with olive oil, then season generously with garlic powder, onion powder, smoked paprika, dried thyme, salt, and coarse black pepper. Let it sit at room temperature for 30 minutes to ensure even cooking.
🔥 Grill the Steak:
Preheat your grill to medium-high heat (about 400°F / 200°C) for a two-zone setup: one side for direct heat, the other for indirect.
Sear the steak over direct heat for 3–4 minutes per side to develop a deep crust.
Move the steak to the indirect heat zone, close the lid, and cook for 10–15 minutes, depending on your desired doneness (135°F / 57°C for medium-rare).
Remove the steak from the grill and immediately top with a slice of the herb butter, letting it melt over the steak. Let it rest for 5 minutes.
🍴 Serve It Like This:
Place the steak on a large cutting board or platter for a dramatic presentation.
Garnish with fresh thyme sprigs.
Slice against the grain to serve, and pair with sides like mashed potatoes, grilled veggies, or a wedge salad 🥔🥗
🔥 Pro Tips:
For extra smokiness, add a handful of wood chips (like oak or hickory) to your grill.
Use a meat thermometer to avoid overcooking—tomahawk steaks are best enjoyed medium-rare to medium.