Description
A succulent grilled Tomahawk steak recipe featuring a perfectly seared crust and finished in the oven with a flavorful compound butter made from garlic, fresh herbs, and Worcestershire sauce, delivering a rich and tender steak experience.
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 an outdoor grill to the highest heat setting and simultaneously preheat your oven to 375 degrees Fahrenheit to prepare for finishing the steaks.
- Season the steaks: Generously season each Tomahawk steak with kosher salt and black pepper, using approximately 1 teaspoon of each per pound of steak, covering all sides thoroughly.
- Sear the steaks: Place the steaks on the hot grill and sear them for 3 to 4 minutes on each side, allowing the flames to touch the sides. Flip when the steak releases easily to achieve a perfect crust.
- Bake the steaks: Transfer the seared steaks to a baking sheet and bake in the preheated oven until the internal temperature reaches 130 degrees Fahrenheit, approximately 30 minutes, using a meat thermometer for accuracy.
- Prepare the compound butter: In a bowl, combine the room temperature butter with minced garlic, fresh parsley, fresh rosemary, salt, black pepper, and Worcestershire sauce. Mix well until fully blended.
- Rest and serve: Remove the steaks from the oven and let them rest for 5 to 10 minutes. Spoon 1 to 2 tablespoons of compound butter onto each steak before slicing and serving to enhance the flavor and juiciness.
Notes
- Rule of thumb: use 1 teaspoon of kosher salt per pound of steak for proper seasoning.
- If you don’t have a grill, sear the steak indoors on the stovetop using a heavy skillet or cast iron pan before finishing in the oven.
- To finish cooking entirely on the grill, set up indirect heat, keep the grill lid closed, and maintain a temperature around 375 degrees Fahrenheit.
- Allow the steak to rest after baking so juices redistribute, ensuring tenderness.
Nutrition
- Serving Size: 1 steak
- Calories: 1200 kcal
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 100 g
- Saturated Fat: 45 g
- Unsaturated Fat: 50 g
- Trans Fat: 2 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 75 g
- Cholesterol: 220 mg
