Grilled Tomahawk Steak

5 from 9 votes

A perfectly medium rare grilled tomahawk steak dipped in a homemade butter sauce. Is there anything more perfect, I thought not!

Prep Time15

Cook Time1

Course: Main Course

Cuisine: American

Keyword: Grilled Tomahawk Steak, grilled steak, how to grill a steak, how to grill a medium rare steak, compound butter recipe, grilling recipes, grillin with dad recipes, grilling with dad recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

Steak Ingredients

1 Tomahawk steak
1 tbsp Olive oil
2 tbsp Steak seasoning

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

Instructions

Steak Grilling Instructions:

Coat the entire steak with olive oil and season all sides generously with steak seasoning.
Heat up the grill to 250 degrees and set in up for dual zone heat.
First, place the steak on the indirect side for approximately 1 hour or until it reaches 110 degrees internally.
Next, increase the temperature of the grill to a high heat of 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.
Place slices of the compound butter over the grilled tomahawk steak and let it melt all over.
Slice the steak off the bone and into individual servings. Serve and enjoy.

Notes

Bring the steak to room temperature before placing on the grill. This will allow the steak to cook more evenly throughout.
Do not be shy on the seasoning. The large cut of meat can handle the flavor.
Reverse sear the steak for that perfect crust at the end.
To guarantee a tender and juicy steak, do not grill past medium or 135 degrees internal temperature.
Because of the thicker cut, the meat will increase in temperature more when it rests, so remove it off the grill sooner than you would a normal steak.

Nutrition