Grilled Tomahawk Steak with Compound Butter Recipe

Nothing quite beats the sheer spectacle and flavor of a Grilled Tomahawk Steak with Compound Butter Recipe. It’s that jaw-dropping, restaurant-quality steak that turns any meal into a celebration. When I first tried this recipe, I was blown away by how the rich, garlicky compound butter melted perfectly over the smoky, crusty steak, adding layers of flavor that simply can’t be beat.

Whether you’re planning a special weekend cookout or want to impress friends at your next dinner party, this grilled tomahawk steak recipe is your go-to. The thick bone-in cut means it stays juicy and tender, and the compound butter brings everything together in the most delicious way. I promise, once you try this Grilled Tomahawk Steak with Compound Butter Recipe, you’ll wonder how you ever grilled steak any other way.

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Ingredients & Why They Work

The ingredients for the Grilled Tomahawk Steak with Compound Butter Recipe are straightforward but purposeful. Each one is chosen to highlight the steak’s natural beefy flavor, compliment the texture, and add that gourmet touch without fuss.

• Tomahawk steaks: Thick cut, bone-in, and packed with marbling for flavor and juiciness—the star of the dish.
• Kosher salt: Essential for penetrating the meat deeply and bringing out its natural taste with the perfect crust.
• Black pepper: Freshly cracked adds a subtle spice and aroma without overpowering the beef.
• Salted butter (room temperature): Base for the compound butter, adds creaminess and richness that melts beautifully over the steak.
• Minced garlic: Adds bold, savory notes—key for depth of flavor in the compound butter.
• Fresh parsley: Brings a fresh and slightly peppery contrast to cut through the richness.
• Fresh rosemary: Offers an aromatic piney flavor that pairs perfectly with grilled beef.
• Worcestershire sauce: Adds umami and a slight tang that lingers as a subtle background note.

Make It Your Way

I love tweaking this Grilled Tomahawk Steak with Compound Butter Recipe based on the occasion. Sometimes I swap herbs in the butter or add a little heat with cayenne pepper. You should totally make it your own—it’s a forgiving recipe that rewards your creativity.

• Variation: For a smoky twist, I’ve added a pinch of smoked paprika in the compound butter, which adds a subtle barbecue flair that guests always ask about.
• Dietary tweak: Want to keep it dairy-free? Use a quality olive oil blend with herbs instead of butter—it’s different but still delicious.
• Seasonal herbs: If fresh parsley or rosemary aren’t available, try thyme or oregano for a delightful seasonal punch.

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

Step 1: Season Your Steak Like a Pro

First thing’s first—season generously! I use about a teaspoon of kosher salt and black pepper per pound of steak. Don’t be shy, especially since the tomahawk is thick and the seasoning needs to penetrate well. Coat every side—top, bottom, edges—to build that amazing crust later.

Step 2: Fire Up the Grill for a Perfect Sear

Get your grill screaming hot—high heat is your friend here. Place the steak on the grill and let it sear for 3 to 4 minutes per side. Don’t rush to flip; the steak is ready when it releases easily from the grates. Watching those flames kiss the edges? That’s the flavor developing. This step locks in the juices and gives you that irresistible crust.

Step 3: Finish in the Oven for Even Cooking

After searing, transfer your steak to a baking sheet and slide it into a preheated 375°F oven. This gentle heat finishes cooking the steak evenly all the way through. It usually takes roughly 30 minutes to reach an interior temp of 130°F for medium-rare, but I always use a meat thermometer—guaranteed perfection every time!

Step 4: Make Your Compound Butter While It Rests

While the steak rests (very important to let those juices redistribute), mix your softened butter with garlic, parsley, rosemary, salt, pepper, and Worcestershire sauce. This blend melts over the warm steak and creates a silky, herbaceous finish that makes each bite a flavor explosion.

Step 5: Serve and Enjoy!

Spoon 1 to 2 tablespoons of that glorious compound butter onto each steak right before slicing. The butter melts into the meat beautifully. Slice up your stunning tomahawk, plate it with your favorite sides, and watch everyone’s eyes light up.

How to Serve Grilled Tomahawk Steak with Compound Butter Recipe

Garnishes

I’m a big fan of keeping garnishes simple—fresh parsley sprinkled on top brightens the plate and adds a pop of color. Sometimes, I zest a little lemon over the butter for a citrusy lift that cuts through the richness perfectly.

Side Dishes

When I serve this powerhouse steak, I like classic sides that complement but don’t compete. Think rosemary roasted potatoes, grilled asparagus, or a crisp arugula salad with shaved Parmesan. Mashed garlic potatoes are another favorite—they soak up the compound butter like a dream.

Creative Ways to Present

For special occasions, I love bringing the tomahawk whole to the table on a wooden platter, topped with compound butter melting down the side. It’s such a showstopper! Pair it with charred lemon halves to squeeze over each slice—your guests will think you’re a grilling maestro.

Make Ahead and Storage

Storing Leftovers

Leftover tomahawk steak? Absolutely! I wrap it tightly in foil, then store it in an airtight container in the fridge. It stays juicy and flavorful for up to 3 days, perfect for creating steak sandwiches or adding to salads the next day.

Freezing

You can freeze cooked steak, though I recommend slicing it first for easier thawing. Wrap slices tightly in plastic wrap then foil, and freeze up to 2 months. When you’re ready, defrost overnight in the fridge to keep the best texture.

Reheating

To reheat, I like to warm slices gently in a covered skillet over low heat or pop them in a low oven wrapped in foil, so they don’t dry out. Avoid microwaving if you can—it tends to make steak rubbery. Adding a little extra compound butter when reheating helps restore that fresh buttery goodness.

FAQs

Final Thoughts

This Grilled Tomahawk Steak with Compound Butter Recipe holds a special place in my heart because it’s the ultimate way to elevate an at-home steak dinner—hands down. The balance of simple seasoning, incredible sear, and luxurious compound butter makes each bite unforgettable. If you want a recipe that’s both impressive and achievable, grab a tomahawk, fire up that grill, and make this your signature steak. Trust me, your tastebuds—and your guests—will thank you.

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