Grilled Tomahawk with Cajun Butter

grilled tomahawk steak with cajun honey butter.

5 from 1 vote

Grilled Tomahawk with Cajun Butter

This grilled tomahawk with cajun butter steak was cooked to perfection, while the sweet and spicy cajun butter brought it all together.

Prep Time10

Cook Time1

Course: Main Course

Cuisine: American

Keyword: grilled tomahawk steak with cajun honey butter, steak, beef, compound butter, homemade cajun butter, cajun seasoning, charcoal grill, grillin with dad, grilling with dad.

Servings: People

Author: Maciek Zurawski

Ingredients

Steak Ingredients

1 Tomahawk steak
1 tbsp Olive oil
2 tbsp Cajun honey rub

Cajun Honey Compound Butter Ingredients

1 sticks Salted butter - room temperature
1 tbsp Freshly chopped parsley
1 tbsp Cajun honey rub

Instructions

Steak Grilling Instructions

Coat the entire steak with olive oil and season all sides generously with the cajun honey rub.
Heat up the grill to 250 degrees and set it 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.

Cajun Honey Compound Butter Instructions

In a mixing bowl, add room temperature butter, chopped parsley, and cajun honey rub. 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