Grilled Tomahawk Steak with Compound Butter Recipe

There’s something undeniably impressive about a Grilled Tomahawk Steak with Compound Butter Recipe—the way that majestic long bone commands attention on the grill, and the rich, buttery finish that sends it over the top. When I’m craving a meal that feels both celebratory and satisfyingly rustic, this recipe is my go-to. It’s perfect for summer cookouts, special occasions, or whenever you want to treat yourself to a steakhouse-worthy bite at home.

What really makes this Grilled Tomahawk Steak with Compound Butter Recipe shine is the combination of a perfectly charred crust paired with the herby, garlicky compound butter melting on top. It’s that finishing touch that transforms a great grilled steak into something memorable, and I can’t wait to show you how easy it is to get it right. Trust me, you’re going to love the balance of flavors and the simple steps that make this steak a guaranteed win.

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Ingredients & Why They Work

The ingredients for this Grilled Tomahawk Steak with Compound Butter Recipe are straightforward but thoughtfully chosen to complement each other. A good-quality tomahawk steak is essential, and the compound butter uses fresh herbs and garlic to brighten the rich beef flavor.

• Tomahawk steaks: Look for steaks with good marbling and a thick cut around 2 inches; the bone adds flavor and drama.
• Kosher salt: Coarse salt helps season the thick steak thoroughly and enhances its natural flavors.
• Black pepper: Freshly cracked pepper adds subtle heat and complexity.
• Salted butter: Using salted butter balances the seasoning in the compound butter perfectly.
• Minced garlic: Garlic gives the butter a savory punch, one of the classic steak pairings you can’t skip.
• Fresh parsley: Parsley adds a fresh, herbaceous note to lighten the richness.
• Fresh rosemary: Rosemary’s piney aroma complements grilled beef well.
• Worcestershire sauce: Adds subtle umami depth and a hint of tanginess.

Tweak to Your Taste

I like to customize the compound butter based on the herbs I have around or what mood I’m in—sometimes I add a touch of smoked paprika for a little smoky heat, or swap rosemary for thyme to keep things lighter. Feel free to experiment; this recipe is really a great canvas for your own flavor preferences.

• Herb variations: I’ve swapped parsley and rosemary with cilantro and chives for a fresher twist that gives the butter a bright pop.
• Spicy version: Add a pinch of cayenne or chili flakes for a bit of a kick; one summer I tried this and loved how it brought extra warmth to the steak.
• Dietary adaptations: If you want something dairy-free, try using a vegan butter alternative with the same herbs and garlic—still delicious!

Step-by-Step: How I Make Grilled Tomahawk Steak with Compound Butter Recipe

Step 1: Prep and Season Like a Pro

I always start by taking my tomahawk steak out of the fridge about 30 minutes before cooking to let it come close to room temperature. This helps it cook more evenly. Then I season generously with kosher salt and black pepper—about 1 teaspoon each per pound of steak. Be sure to cover the top, bottom, and all sides. The seasoning will form a beautiful crust when it hits the hot grill.

Step 2: High Heat Sear on the Grill

Heat your grill to the highest temperature it can reach—this is key to getting that impressive sear. Lay the steak down and let it do its thing for 3 to 4 minutes per side. You’ll know it’s ready to flip when the steak naturally releases from the grill without sticking. Don’t rush this part; it builds the crust and locks in flavor.

Step 3: Finish in the Oven

Transfer your steak to a baking sheet and pop it into a 375°F oven to finish cooking. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare. It usually takes around 30 minutes depending on thickness. This step helps avoid burning the outside while getting the inside just right.

Step 4: Make the Compound Butter

While the steak finishes in the oven, mix together softened butter, minced garlic, parsley, rosemary, salt, black pepper, and Worcestershire sauce in a bowl. Make sure it’s well blended. This compound butter is the star that brings everything together.

Step 5: Rest and Serve

Once out of the oven, let your steak rest for 5 to 10 minutes to let the juices redistribute—this makes all the difference in tenderness. Then spoon 1-2 tablespoons of the compound butter over the top. Slice into thick, juicy slices and enjoy!

How to Serve Grilled Tomahawk Steak with Compound Butter Recipe

Garnishes

I love adding a sprinkle of flaky sea salt and a few fresh sprigs of thyme on top for a beautiful, rustic presentation. Sometimes I also add a quick drizzle of balsamic reduction for a touch of tang to balance the richness.

Side Dishes

For sides, I usually keep it simple but hearty—think grilled asparagus, roasted garlic mashed potatoes, or a fresh arugula salad with lemon vinaigrette. These pairings help highlight the steak without overwhelming it.

Creative Ways to Present

When I’ve made this for special guests, I like to serve the whole tomahawk on a wooden cutting board with the compound butter melting right on top, then slice in front of everyone. It’s dramatic and turns the meal into a real experience, plus that sizzling sound when the butter hits the hot steak is something else!

Make Ahead and Storage

Storing Leftovers

I wrap leftover steak tightly in foil or plastic wrap and store it in the fridge for up to 3 days. Make sure it’s cooled before wrapping to avoid soggy texture. Leftovers are great for steak sandwiches or salads.

Freezing

If I plan ahead, I slice leftover steak and freeze portions in airtight containers. It freezes well, but I recommend reheating gently to keep it tender.

Reheating

To reheat, I slow-warm slices in a skillet over low heat or pop them in the oven wrapped in foil at a low temperature. A quick fresh pat of herb butter on top revives that juicy steak flavor beautifully.

FAQs

Final Thoughts

This Grilled Tomahawk Steak with Compound Butter Recipe has become one of my favorite ways to impress guests or celebrate at home without feeling overwhelmed. There’s something about perfectly seared meat, the rich aroma of fresh herbs, and that decadent melted butter that makes any meal feel special. I hope you’ll give it a try—you might just find it becoming your signature steak recipe, too. If I can do it, trust me, you can, and your taste buds will thank you!

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