Description
A mouthwatering Grilled Tomahawk Steak recipe featuring a perfect sear on the grill and finishing in the oven with a flavorful compound butter made from garlic, fresh herbs, and Worcestershire sauce to enhance the rich steak flavors.
Ingredients
Scale
Steak
- 2 Tomahawk steaks
- 2 teaspoons Kosher salt
- 2 teaspoons black pepper
Compound Butter
- 8 tablespoons salted butter, room temperature
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh parsley
- 1 teaspoon minced fresh rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat Grill and Oven: Heat an outdoor grill to the highest heat and preheat your oven to 375 degrees Fahrenheit to prepare for searing and finishing the steaks.
- Season Steaks: Generously season the Tomahawk steaks on all sides with kosher salt and black pepper, using approximately 1 teaspoon of each per pound of steak to properly enhance the flavor, especially given the thickness of the steak.
- Sear the Steaks: Place the steaks on the hottest part of the grill and sear each side for 3 to 4 minutes. Watch for the steak to release easily from the grill before flipping, and allow the flame to char the sides slightly for extra flavor.
- Bake to Desired Temperature: Transfer the seared steaks onto a baking sheet and place them in the preheated oven. Bake until the internal temperature reaches 130 degrees Fahrenheit, which should take about 30 minutes, checking with a meat thermometer for accuracy.
- Rest the Steaks: Remove the steaks from the oven and let them rest for 5 to 10 minutes to allow juices to redistribute, ensuring tender and juicy meat.
- Prepare Compound Butter: In a bowl, combine the softened butter with minced garlic, parsley, rosemary, salt, pepper, and Worcestershire sauce. Mix thoroughly until all ingredients are well blended.
- Serve: Spoon 1 to 2 tablespoons of the prepared compound butter over each resting steak, slice, and serve immediately for a rich and flavorful finish.
Notes
- Use 1 teaspoon of kosher salt per pound of steak for optimal seasoning.
- If you don’t have an outdoor grill, sear the steaks in a heavy skillet such as cast iron on the stovetop, then finish in the oven.
- To finish the steaks on the grill instead of the oven, arrange the grill for indirect heat at 375 degrees Fahrenheit and keep the lid closed while cooking.
- Resting the steak before serving is essential to maintain juiciness and tenderness.
- The compound butter can be prepared in advance and stored in the refrigerator.
- Use a reliable meat thermometer for best results to avoid overcooking.
Nutrition
- Serving Size: 1 steak
- Calories: 1200 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 90 g
- Saturated Fat: 45 g
- Unsaturated Fat: 40 g
- Trans Fat: 0.5 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 75 g
- Cholesterol: 280 mg
