Grilled Tomahawk Steak with Herb Compound Butter Recipe
This Grilled Tomahawk Steak with Compound Butter recipe features a perfectly seared and grilled tomahawk steak enhanced with a flavorful homemade compound butter infused with fresh herbs and garlic. The steak is dry-brined for tenderness and juiciness, grilled with a combination of direct and indirect heat for a beautifully charred crust and perfectly cooked interior. Finished with a rich herb butter, this recipe is ideal for steak lovers seeking a restaurant-quality meal at home.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
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 garlic, grated
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
Tomahawk Steak
- 1 large tomahawk steak (2-3 pounds)
- 1 1/2 tablespoons Diamond Crystal kosher salt (see notes)
- Black pepper, to taste
Instructions
- Prepare the compound butter: In a bowl, thoroughly combine softened unsalted butter with minced rosemary, thyme, parsley, grated garlic, kosher salt, and black pepper. Mix well to evenly distribute the herbs and seasonings.
- Shape and chill compound butter: Transfer the butter mixture onto a large piece of plastic wrap. Roll tightly into a log or cylinder shape, twisting the ends to secure it. Refrigerate for at least 30 minutes until firm. Remove from fridge 30 minutes before serving to soften slightly.
- Season the steak: Pat the tomahawk steak dry with paper towels. Season liberally with kosher salt and black pepper on both sides. Place the steak uncovered on a wire rack in the refrigerator overnight to dry-brine and enhance flavor. Remove and let sit at room temperature for 1 hour prior to grilling to ensure even cooking.
- Prepare the grill: Set up the grill for two-zone cooking by heating one side to high heat and leaving the other side off or at low heat. Oil the grill grates to prevent sticking.
- Sear the steak: Place the steak on the hot side and sear for about 1 minute per side, turning and rotating to ensure even charring. Total searing time should be 8-10 minutes. Also sear the fatty edges of the steak by holding it with tongs or heatproof gloves. If flare-ups occur, move the steak to the cool side briefly.
- Continue cooking with indirect heat: Reduce the grill heat to medium (350-400°F) or adjust charcoal grill dampers accordingly. Transfer the steak to the cooler side for indirect cooking. Insert an oven-safe digital thermometer probe into the thickest part of the steak and close the lid with vents open. Cook until the internal temperature reaches 115°F for medium-rare doneness, flipping every 3 minutes if desired. Time will depend on steak thickness and grill heat.
- Rest and serve: Remove the steak from grill and let it rest for 7-10 minutes to allow juices to redistribute. Cut the steak off the bone, then slice into 1/4 to 1/2 inch thick pieces. Arrange slices and the bone on a serving platter, top with a few tablespoons of compound butter. Serve remaining butter at the table or store in the refrigerator for up to 1 week or freeze for up to 3 months. Enjoy your perfectly grilled tomahawk steak!
Notes
- Dry-brining the steak overnight enhances flavor and tenderness by allowing salt to penetrate the meat deeply.
- Salting by weight: Use approximately 0.75% of the steak’s weight in kosher salt (e.g., 1 1/2 tablespoons for a 2-3 pound steak) for optimal seasoning.
- Resting the steak is crucial to allow juices to redistribute for a juicier final result.
- A digital instant-read or probe thermometer ensures perfect doneness, especially for thick cuts like a tomahawk.
- Compound butter can be customized with additional herbs or spices to your liking.
- Adjust grill temperatures as needed depending on equipment and weather conditions.