Grilled Tomahawk Steak with Compound Butter Recipe
Juicy, tender, and perfectly cooked, my Grilled Tomahawk Steak rivals any restaurant and is so much easier on your wallet. The easy herbed compound butter is the perfect complement to this delicious steak.
Servings: 4
Equipment
Ingredients
For the compound butter
- 1 cup unsalted butter softened
- 1 tablespoon minced fresh rosemary leaves
- 1 tablespoon minced fresh thyme leaves
- 2 tablespoons minced flat-leaf Italian parsley
- 2 cloves grated garlic
- 1 teaspoon Diamond crystal Kosher salt
- 1/2 teaspoon black pepper
For the tomahawk steak
- 1 large tomahawk steak 2-3 pound steak
- 1 1/2 tablespoons Diamond crystal kosher salt see notes on salting by weight below
- black pepper to taste
Instructions
For the compound butter
- Combine all of the ingredients in a bowl and mix well until thoroughly combined.
- Place the butter in the center of a large piece of plastic wrap. Roll into a tight log or cylinder then tighten the opposite sides to make the log tighten.
- Refrigerate for at least 30 minutes or until it firms up. Remove from the fridge, 30 mininutes before using.
For the tomahawk steak
- Pat the steak dry, then season with salt and pepper on both sides. Place the steak in the fridge overnight on a wire rack, uncovered, then remove 1 hour prior to grilling. If you're in a rush and didn't salt overnight, let the steak sit at room temp for 1 hour after salting. Note: See notes below on salting properly by weight of the steak.
- Prepare the grill for direct and indirect cooking by heating one side of the grill to high heat and leaving one side unheated. Oil the grates.
- Sear the steak on the heated side 1 minute per side for 8-10 minutes of total searing time, or until well charred but not burnt. With heat proof gloves or tongs hold the steak so that the sides with plenty of fat are seared as well. If it flames up too much, simply move the steak to the cool side for a few seconds before resuming. At this point the steak will be well charred, but still undercooked on the inside.
- Turn gas grill heat to medium (350-400°F) or almost close the bottom damper of a charcoal grill. Move the steak to the cool side for indirect cooking. Probe the thickest part of the steak directly in the center with an oven-safe digital thermometer. Cover with the lid, leaving the top vents open and cook until the steak reaches 115°F for medium-rare. The steak can be flipped every 3 minutes if you like. Note: Time will vary based on the thickness, size of the steak, and the heat of the grill. For this reason, it is recommended to probe the steak with a digital thermometer or check with an instant-read thermometer to ensure accuracy.
- Let the steak rest for 7-10 minutes before carving. Cut the steak off the bone then slice into 1/4-1/2"thick pieces. Place in a platter along with the bone and top with a few tablespoons of the compound butter. The remaining compound butter can be served at the table or stored in the fridge for 1 week or 3 months in the freezer. Enjoy!
Notes
- Type of grill. I prefer a charcoal grill for outside cooking but this steak is even easier to make on a gas grill since you have almost instaneous control of the grill heat. Simply sear at high heat, then then turn the heat down to medium and move to the cool spot. Cover while probed for the remainder of the indirect cooking time.
- Size and type of steaks. This recipe will work just as well with any thick steak. A porterhouse or NY strip would also make a perfect steak.
- Salt levels. Salt should be 1-1.25% of the weight of the tomahawk. So if the steak weighs 1000g you would salt at 10-12.5g or approximately 1 1/4 tablespoons of Diamond Crystal kosher salt. Please keep in mind that this is for Diamond Crystal kosher salt which weighs half as much by volume as table salt. You would only use a total of 1 1/2-1 3/4 teaspoons of table salt.
- Internal temp. Medium–rare should be pulled at 115°F for a 125°F-130°F final resting temp, medium pull at 125°F for 135°F-140°F final resting temp.
- Leftovers. Steak is best eaten right away since it will become well done after reheating. The best way to reheat leftover steak is to pan fry the pieces in butter until warmed through. The compound butter can be stored in the fridge for up to a week or in the freezer for 3 months.
Nutrition
Calories: 850kcal | Protein: 58.2g | Fat: 69.4g | Saturated Fat: 30.3g | Cholesterol: 230mg | Calcium: 3mg | Iron: 5mg
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