Grilled Tomahawk Steak

Whether hosting a backyard barbecue or treating yourself to a steakhouse experience at home, the tomahawk steak is the ultimate show-stopping centerpiece. Let’s dive into the step-by-step process to ensure your steak turns out tender, flavorful, and irresistibly delicious every time. Few dishes command attention quite like a perfectly grilled tomahawk steak. With its signature rib bone and thick, juicy cut, this steak is a true carnivore’s dream. When cooked to a flawless medium-rare and seasoned simply, its natural flavors shine, especially when paired with a rich, homemade compound butter.

What is a Tomahawk Steak?

A tomahawk steak is a ribeye beef steak with the rib bone is still intact. It’s usually a very thick cut of meat and a great showpiece. The perfect steak for the carnivore lover.

Steak Ingredients

• 1 Tomahawk steak
• 1 tbsp Olive oil
• 2 tbsp Montreal Steak seasoning
• 1 tbsp Coarse ground black pepper

Compound Garlic Butter Ingredients

• 8 oz Salted butter
• 2 tbsp Freshly chopped parsley
• 1 Garlic head
• 1 tbsp Crushed red peppers
• 1 tsp Freshly squeezed lemon juice

Steak Grilling Instructions:

• Coat the entire steak with olive oil and season all sides generously with Montreal steak seasoning and black pepper.
• Heat up the grill to 250 to 300 degrees and set it up for dual zone heat. 
• First, place the steak on the indirect side for approximately 1 hour or until it reaches 110 degrees internally.
  • You can also do this on a baking sheet in an oven set to 250 degrees F for 1 hour.
• Then, increase the temperature of the grill to high heat at 500 degrees and sear the steak 2 minutes per side. To achieve the perfect medium rare, the final internal temperature should be around 120-125 degrees.
• Let the steak rest for 10 minutes

Compound Garlic Butter Instructions:

• In a mixing bowl, add room-temperature butter, chopped parsley, roasted garlic, lemon juice, and crushed red peppers.  Mix all the ingredients together until the butter is completely mashed and blended in evenly.
• Place the butter mixture onto plastic wrap, wrap it, and roll it tightly, forming a log shape.  Next, place it into the refrigerator, allowing it to firm up, making it easier to slice.

To Serve:

• Cut the bone off the rest of the meat and reserve for yourself. Slice the rest of the steak against the grain. Place a few slices of the steak on the plate, place a slice of the compound butter on top, and garnish with parsley.