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
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 your outdoor grill to its highest heat setting while preheating your oven to 375 degrees Fahrenheit to finish cooking the steaks evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
