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A perfectly grilled tomahawk steak is probably my favorite food on the grill. A medium rare cook with simple seasoning and dipped in a homemade butter sauce. Is there anything more perfect, I think not!
Table of Contents
What is a Tomahawk Steak?
A tomahawk steak is a ribeye beef steak with the rib bone is still intact. It’s usually a very thick cut of meat and a great show piece. The perfect steak for the carnivore lover.
Step 1: Prep the steak.
When picking steaks at the butcher or grocery store, look for thicker cuts. These are more forgiving and harder to over cook. Also, select pieces that have nice marbling. You want that fat to keep the steak tender, juicy and flavorful.
Before the steak goes on the grill, it is very important to get it to room temperature. Coat the entire steak with olive oil and season all sides generously with steak seasoning and allow the meat to sweat. This process allows the salt to penetrate the meat and absorb the water content which will then be released back into the meat once on the grill.
For the seasoning, I used my new Dad’s Steak Seasoning which has all the above plus some buttery and rosemary notes making it taste like a deliciously basted steak once done. I added another layer of coarse ground black pepper to give it an extra kick.
Steak Grilling Tip
- 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.
Must have grillin seasonings!
Step 2: How to get the perfectly grilled tomahawk steak
Heat up the grill to 250 to 300 degrees and set in up for dual zone heat. This means there should be an indirect cooking set up as well as direct for the final sear.
Before you please the steak on the grill, take a whole garlic head, slice the top off, drizzle with some olive oil and wrap in a foil sheet. Place it on the grill to roast. Remove it once the steak is done.
First, place the steak on the indirect side for approximately 1 hour or until it reaches 110 degrees internally.
Then, increase the temperature of the grill to high heat at 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.
Finally, set aside the steak to rest for 10 minutes. It’s very important to rest any protein after a cook. This process helps redistribute all those wonderful juices that will create a beautifully tender slice of meat.
Steak Grilling Tip
- 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.
Step 3: How to make homemade compound garlic butter.
Compound butter is a great way to elevate any dish adding richness and a punch of flavor. The best part, if you don’t use it all up, store it in the fridge for next time.
I strongly recommend going with a higher quality butter, because of its higher butter fat content adding more flavor.
In a mixing bowl, add 1 block of room temperature butter, chopped parsley. Next squeeze out the roasted garlic, add freshly squeezed 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.
If you are looking for a compound butter with more herbs, check out my herb butter recipe.
Once the steak has rested, place a few slices of the garlic butter on top, let it melt over the juicy grilled tomahawk steak and enjoy!
Frequently Asked Questions:
Type of steak depends on what you are trying to grill up. For hot and fast look for cuts with good marbling like a ribeye or NY strip. If you are cooking a roast or stew, look for cuts that are cheaper and meatier like a chuck roast.
The internal temperature all depends on how you want or prefer your steak cooked. For a medium rare, remove it at between 120-125 degrees. If you are going for a medium cooked steak, anywhere between 135-140 degrees. Anything over will be well done. Remember to always rest the meat for 10 minutes before slicing.
Printer Friendly Recipe:
Grilled Tomahawk Steak
- 1 Tomahawk steak
- 1 tbsp Olive oil
- 2 tbsp Dad's Steak seasoning
- 1 tbsp Coarse ground black pepper
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
Steak Grilling Instructions:
- Coat the entire steak with olive oil and season all sides generously with Dad's Steak seasoning and black pepper.
- Heat up the grill to 250 to 300 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.
- Then, increase the temperature of the grill to high heat at 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.