Grilled Tomahawk Steak

Here’s a recipe for a Grilled Tomahawk Steak that will make an impression with its stunning presentation and rich, buttery flavors. The reverse-sear method ensures a tender, juicy steak with a perfect crust.

Grilled Tomahawk Steak Recipe

Prep Time: 15 minutes

Cook Time: 50 minutes

Rest Time: 10 minutes

Marinate Time: 12 hours

Total Time: 13 hours 15 minutes

Servings: 6

Ingredients

Steak Rub:

1 tablespoon brown sugar

1 tablespoon Montreal steak seasoning

2 teaspoons garlic powder

2 teaspoons onion powder

Steak:

1 (2 3/4-pound) tomahawk steak, about 3 inches thick

Compound Butter:

1/4 cup salted butter, at room temperature

1 tablespoon minced shallot

1 clove garlic, minced

1 tablespoon chopped fresh chives

2 teaspoons of the reserved steak rub

Instructions

Prepare the Steak Rub:

In a small bowl, mix brown sugar, Montreal steak seasoning, garlic powder, and onion powder. Set aside 2 teaspoons of this mixture for the compound butter.

Season the Steak:

Place the tomahawk steak on a sheet pan. Rub the steak thoroughly on all sides with the remaining steak rub. Place it in the refrigerator, uncovered, to dry-brine overnight.

Make the Compound Butter:

In a small bowl, mash the butter with shallot, garlic, chives, and the reserved 2 teaspoons of steak rub until well combined.

Keep it in a sealed container in the refrigerator until needed. Cook the steak: Take the steak out of the fridge one hour before cooking.

Preheat the oven to 300°F (150°C). Place the steak on the sheet pan and bake until the internal temperature reaches 110°F (43°C) with an instant-read thermometer, about 45 minutes (check temperature at 30 minutes).

Grill and Sear:

During the last 15-20 minutes of baking, preheat an outdoor grill to high heat and lightly oil the grates.

When the steak reaches 110°F, remove it from the oven and place it on the grill. Sear each side for 2 minutes, being cautious of flare-ups. Aim for an internal temperature of 125-135°F (51-57°C) for medium-rare.

Finish with Compound Butter:

Remove the steak from the grill and smear the compound butter on top. Let the butter melt, infusing flavors of garlic, shallots, and chives into the steak. Rest for 10 minutes before slicing.

Serve:

Slice and serve with melted butter and any accumulated juices. Don’t forget the bone, perfect for those who love a little extra!

This tomahawk steak pairs wonderfully with sides like baked rice and a classic wedge salad. The reverse-sear method gives a beautiful crust while keeping the inside tender and juicy. Enjoy!