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Grilled Tomahawk Steak with Compound Butter Recipe

ByTaylor
Jump to Recipe· 4.9 from 28 reviews

If you’re on the hunt for a showstopper steak recipe that’s as impressive to serve as it is delicious, this Grilled Tomahawk Steak with Compound Butter Recipe is where it’s at. There’s something truly special about a Tomahawk steak—its dramatic bone handle and thick cut make it the centerpiece for any meal. I love bringing this recipe out when I want to celebrate a weekend dinner or just treat myself and loved ones to something unforgettable.

What really makes this recipe stand out, though, is the compound butter that melts into every juicy bite, elevating the flavors to a whole new level. Whether you’re an experienced griller or just stepping up your steak game, you’re going to appreciate how approachable yet impressive this Grilled Tomahawk Steak with Compound Butter Recipe is. Trust me, once you try it, you’ll want to make it again and again.

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Why This Recipe Works

  • Bold Flavor Profile: The compound butter blends herbs and garlic perfectly, adding richness and depth to the robust Tomahawk steak.
  • Perfect Cooking Balance: Searing on high heat then finishing in the oven ensures a beautifully crusted exterior and tender, juicy interior.
  • Clear, Easy Steps: The method is straightforward, making it beginner-friendly while delivering steakhouse-quality results at home.
  • Flexible Technique: Can be adapted for indoor cooking or indirect grilling, so you’re covered no matter your setup.
The image shows a large grilled ribeye steak with a long bone attached, placed on a wooden cutting board with visible wood grain texture. The steak is dark brown with char marks and looks juicy, topped with a dollop of herb butter sprinkled with chopped green herbs. In the background, there are two baked potatoes that are light brown with a rough skin, each topped with white sour cream and green chopped herbs. The wooden cutting board is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The ingredients in this Grilled Tomahawk Steak with Compound Butter Recipe keep things simple but pack a flavorful punch. The key is the quality of the steak and how the compound butter complements it with fresh herbal notes and a bit of zest from Worcestershire sauce.

  • Tomahawk steaks: Look for thick, well-marbled cuts with a long bone for that classic presentation.
  • Kosher salt: Essential for seasoning thick steaks evenly—helps to draw out flavor and create that perfect crust.
  • Black pepper: Freshly cracked pepper adds a subtle heat and enhances the meaty taste without overpowering it.
  • Salted butter: The foundation of the compound butter, bringing richness and moisture.
  • Minced garlic: Offers an aromatic punch that pairs beautifully with beef.
  • Fresh parsley: Adds a bright, fresh contrast to the rich steak and butter.
  • Fresh rosemary: Its piney flavor is a classic steak herb that adds depth to the compound butter.
  • Worcestershire sauce: Provides umami and a tangy kick that rounds out the butter’s flavors.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love experimenting a bit with the compound butter, sometimes adding a dash of smoked paprika or a squeeze of lemon juice for a touch of brightness. You can easily tweak this Grilled Tomahawk Steak with Compound Butter Recipe to suit your personal flavor preferences or dietary needs.

  • Herb variations: Try swapping rosemary for thyme or adding a bit of chive to change down the flavor profile.
  • Spicy buzz: Add a pinch of chili flakes or cayenne to the compound butter if you like a little heat.
  • Dairy-free option: Use a plant-based butter alternative and omit Worcestershire sauce if needed for dietary restrictions.

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

Step 1: Season and Prep Your Steak

After patting your Tomahawk steak dry with paper towels, season it generously with kosher salt and black pepper—don’t be shy here. I follow the rule of thumb: about 1 teaspoon of kosher salt per pound of meat. Make sure to cover the top, bottom, and even the sides, since this steak is thick and you want flavor everywhere. Let it rest at room temperature for about 30 minutes if you have the time to take the chill off—it helps with even cooking.

Step 2: Fire Up The Grill and Sear

Heat your grill to the highest temperature you can safely manage. Place the steak on the grill and let it sear undisturbed for 3 to 4 minutes per side. You’ll know it’s ready to flip when the steak easily releases from the grill grates—don’t force it, or you’ll tear the crust. I love watching those flames lick up the sides—that’s where the magic happens!

Step 3: Finish in the Oven

Once seared, transfer the steak to a baking sheet and pop it into a preheated 375°F oven. Use a reliable meat thermometer to check the internal temperature. For medium-rare, aim for about 130°F; it usually takes 25 to 30 minutes depending on thickness. This step gently brings the steak up to the perfect doneness without overcooking the outside.

Step 4: Compound Butter Time

While the steak is resting for about 5 to 10 minutes after the oven, mix up your compound butter by combining softened salted butter, minced garlic, fresh parsley, rosemary, salt, pepper, and Worcestershire sauce. Then spoon a generous dollop onto the steak while it’s warm so it melts over every inch. This is the finishing touch that makes this Grilled Tomahawk Steak with Compound Butter Recipe feel downright luxurious.

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Pro Tips for Making Grilled Tomahawk Steak with Compound Butter Recipe

  • Rest Your Steak: Never skip resting—letting it sit allows juices to redistribute, keeping every bite juicy and tender.
  • Use a Meat Thermometer: To avoid guesswork, a thermometer ensures perfect doneness every time—no more cutting steaks open prematurely.
  • Room Temperature Steaks Cook Better: Bringing steaks to room temp before grilling helps them cook evenly without a cold center.
  • Don’t Overcrowd the Grill: Cook one or two at a time with space for air and heat circulation to get that gorgeous sear.

How to Serve Grilled Tomahawk Steak with Compound Butter Recipe

A thick steak lies on a wooden board with a textured dark brown crust on the outside and a pink center visible where a piece is cut off, showing a juicy and tender inside; melted herb butter is placed on top of the steak, with green herbs sprinkled around and a metal fork piercing the cut piece; fresh rosemary sprigs are placed on the wooden board as decoration, and a blue cloth is partially visible under the board, all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep garnishes simple—just a sprinkle of extra fresh parsley for color and a few cracks of fresh black pepper right before serving. Sometimes a wedge of lemon to squeeze over adds a nice brightness that cuts the richness of the butter.

Side Dishes

My go-to sides include grilled asparagus, garlic mashed potatoes, or a crisp arugula salad with shaved Parmesan. You want something fresh and light to balance the richness of the steak and butter. Roasted mushrooms with thyme are also a perfect steakhouse-style companion.

Creative Ways to Present

The Tomahawk’s impressive bone is already a visual stunner, so I like to serve it sliced on a large wooden board with compound butter melting on top. For special occasions, arranging grilled veggies in colorful piles around the steak creates a beautiful, rustic feast look that gets everyone excited.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap sliced steak tightly in foil or store in an airtight container in the fridge. I find that slicing first helps portion it out for quick meals later. Leftover Tomahawk steaks actually taste great in steak sandwiches or chopped up in salads.

Freezing

While I prefer to eat this steak fresh, you can freeze leftovers by wrapping them tightly in plastic wrap and foil. To preserve the best flavor, use within 2-3 months and thaw slowly overnight in the fridge before reheating.

Reheating

To reheat, I gently warm slices in a cast iron skillet over low-medium heat or in a low oven until just warmed through—this helps retain juiciness without drying out the steak. Adding a little fresh compound butter on top during reheating keeps things moist and flavorful.

FAQs

  1. Can I make the Grilled Tomahawk Steak with Compound Butter Recipe indoors?

    Absolutely! If you don’t have a grill, sear the steak in a hot cast iron skillet on your stovetop, then transfer it to the oven to finish cooking. This method creates a great crust and lets you enjoy this recipe any time of year.

  2. What’s the best way to measure doneness?

    I highly recommend using a meat thermometer for accuracy. For medium-rare, pull the steak when it reaches 130°F internally. It will continue to cook slightly while resting.

  3. How do I store compound butter if I make extra?

    Compound butter can be wrapped tightly in plastic wrap and refrigerated for up to 2 weeks or frozen for up to 3 months. It’s great to have on hand to add quick flavor boosts to other dishes too!

  4. Can I use other herbs instead of rosemary and parsley?

    Definitely! Thyme, chives, or tarragon all work wonderfully in compound butter and can give a fresh twist depending on what you have on hand or your flavor mood.

Final Thoughts

This Grilled Tomahawk Steak with Compound Butter Recipe really feels like a celebration on a plate. It’s the kind of meal that makes you pause, savor, and appreciate steak the way it was meant to be enjoyed. I love how it’s just a handful of quality ingredients coming together to create something spectacular, and I’m confident you’ll love serving it as much as I do. So fire up your grill or heat your skillet, and treat yourself—you deserve this one.

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Grilled Tomahawk Steak with Compound Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 28 reviews
  • Author: Taylor
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American
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Description

This Grilled Tomahawk Steak recipe combines the bold flavors of a perfectly seared steak with a tender, juicy interior finished in the oven. Enhanced with a savory compound butter made from garlic, herbs, and Worcestershire sauce, it’s an impressive dish ideal for steak lovers seeking a rich and satisfying meal.

Ingredients

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

  1. Preheat Grill and Oven: Heat your outdoor grill to its highest heat setting while preheating your oven to 375 degrees Fahrenheit to finish cooking the steaks evenly.
  2. Season Steaks: Generously season the steaks with kosher salt and black pepper, using approximately 1 teaspoon of each per pound of steak, covering the top, bottom, and sides thoroughly to enhance flavor.
  3. Sear the Steaks: Place the steaks on the hot grill and sear each side for 3 to 4 minutes, allowing the flames to touch the edges. Flip when the steak easily releases from the grill, ensuring a beautiful crust forms.
  4. Bake the Steaks: Transfer the seared steaks to a baking sheet and bake in the preheated oven until they reach an internal temperature of 130 degrees Fahrenheit, approximately 30 minutes. Use a meat thermometer for precision.
  5. Rest and Add Butter: Let the steaks rest for 5 to 10 minutes to redistribute juices, then spoon 1 to 2 tablespoons of prepared compound butter over each steak to melt and add rich flavor.
  6. Prepare Compound Butter: In a bowl, blend the softened butter with minced garlic, parsley, rosemary, salt, pepper, and Worcestershire sauce until smooth and well combined.
  7. Serve: Slice the rested steaks against the grain and serve immediately, enjoying the tender texture and flavorful finish.

Notes

  • Use about 1 teaspoon of kosher salt per pound of steak to season properly and enhance natural flavors.
  • If you don’t have access to an outdoor grill, sear the steaks indoors in a heavy skillet such as cast iron before finishing them in the oven.
  • To finish cooking steaks on the grill, set up indirect heat by moving flames away from the steaks and keeping the lid closed; maintain a grill temperature of 375 degrees Fahrenheit.
  • Resting the steak after cooking is crucial for juicy, tender meat.
  • Use a reliable meat thermometer to ensure perfect doneness.

Nutrition

  • Serving Size: 1 steak
  • Calories: 1200 kcal
  • Sugar: 1 g
  • Sodium: 850 mg
  • Fat: 100 g
  • Saturated Fat: 60 g
  • Unsaturated Fat: 35 g
  • Trans Fat: 1 g
  • Carbohydrates: 2 g
  • Fiber: 0 g
  • Protein: 75 g
  • Cholesterol: 280 mg

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