Flame-Kissed Tomahawk Steak Crowned with Aromatic Herb Butter

Unlock the secrets to grilling an unbelievably juicy tomahawk steak at home that will rival the finest steakhouse offerings! This premium cut of beef promises an extraordinary dining experience when prepared correctly, and we’re here to guide you through every essential step. Elevate its rich flavor profile even further with our exquisite homemade garlicky herb butter.

If you prefer cooking indoors or don’t have access to a grill, explore our pan-seared ribeye steak recipe, which offers fantastic results without a grill.

Summer grilling is a culinary highlight for many, eagerly anticipated throughout the year. The sizzle, the smoky aroma, and the joy of outdoor cooking create an unforgettable atmosphere. Grilling isn’t just one of the tastiest ways to prepare food; it can also be incredibly healthy. However, like any culinary art, mastering the grill requires practice and precision. While a slightly overcooked burger might be forgivable during your learning curve, ruining an expensive, majestic cut like a tomahawk steak can be truly disheartening.

But fear not! We’ve meticulously tested various methods and perfected the technique so you can grill with confidence. Below, you’ll find our ultimate tips and tricks to achieve steakhouse-quality results every single time. Prepare to impress your family and friends with a perfectly grilled tomahawk steak, crowned with luscious herb butter.

What is a Tomahawk Steak? Understanding This Magnificent Cut

Despite its visually striking appearance, the tomahawk steak is essentially a bone-in ribeye steak, but with a significant portion of the rib bone left intact and Frenched (trimmed clean of meat and fat). This distinctive long bone, resembling a tomahawk axe, gives the steak its iconic name and dramatic presentation.

Originating from the beef rib primal section, the tomahawk steak is celebrated for its incredible succulence, tenderness, and rich flavor. It’s highly marbled with intramuscular fat, which renders during cooking, basting the meat from within and contributing to its famously juicy texture and robust taste. Another popular cut from the same area is the Prime Rib (also known as Rib of Beef), often enjoyed during festive occasions like Christmas.

These steaks are not only impressive due to their long bone but also for their substantial thickness, typically at least 2 inches (5 cm) or more. A single tomahawk steak often weighs between 30 and 45 ounces (approximately 0.8 to 1.3 kg), making it a perfect centerpiece for sharing, capable of generously feeding a family or a small group. While their grand size might seem intimidating to cook, rest assured that this is a prime cut of meat.

Many home cooks worry excessively about perfecting steak grilling, but the truth is, the quality of the meat itself is paramount. You can apply all the best techniques to a cheap, tough cut, and it will still disappoint. Conversely, it’s quite challenging to ruin a high-quality ribeye or tomahawk steak. These cuts are inherently tender, exceptionally juicy, and bursting with flavor. Your main task is to decide on your preferred level of doneness, equip yourself with a reliable meat thermometer, and simply follow our expert tips below.

Why Choose a Tomahawk Steak for Your Next Grill?

Beyond its striking aesthetics, the tomahawk steak offers several compelling reasons to make it your next grilling project:

• Unmatched Flavor: The generous marbling and the presence of the bone contribute immensely to its rich, beefy flavor. The bone acts as a natural insulator, helping the meat cook more evenly and preventing it from drying out, while also imparting additional flavor.
• Impressive Presentation: There’s no denying the “wow” factor of a tomahawk steak. Its long, Frenched bone makes it a dramatic centerpiece on any table, perfect for special occasions or when you simply want to make an impression.
• Superior Juiciness and Tenderness: The ribeye section is known for being incredibly tender and juicy. The tomahawk, being a bone-in ribeye, amplifies these qualities, resulting in a melt-in-your-mouth experience with every bite.
• A Memorable Culinary Experience: Grilling a tomahawk steak is more than just cooking; it’s an event. The process, the aroma, and the shared enjoyment of such a magnificent cut create lasting memories.

Mastering the Grill: Step-by-Step for a Perfect Tomahawk Steak

Crafting the Perfect Herb Butter for Your Tomahawk Steak

While a perfectly grilled tomahawk steak is fantastic on its own, a dollop of rich, flavorful herb butter truly elevates it to an unforgettable culinary experience. In my opinion, it’s a travesty to serve a steak without a complementary sauce or topping! Our herb butter is designed to melt beautifully over the hot steak, infusing every bite with aromatic garlic and fresh herbs.

We recommend blending good quality softened butter with a vibrant mix of soft herbs such as fresh parsley, dill, and finely chopped green onions, as we do with our popular Garlic Herb Butter. Although green onion isn’t technically a herb, its subtle peppery kick adds a delightful dimension to the butter. Incorporating a touch of minced garlic, whether fresh for a pungent note or roasted for a sweeter, mellower flavor, rounds out this exceptional topping. Make this ahead of time and keep it chilled for whenever a magnificent steak graces your menu.

More Steak Sauce Options to Explore

If you’re looking to diversify your steak pairings, consider these delightful sauce recipes from our collection:

• Creamy Cognac Mushroom Steak Sauce: A luxurious, rich sauce perfect for a decadent meal.
• Mushroom Marsala Sauce: Earthy mushrooms in a savory Marsala wine sauce.
• Sicilian Lemon Herb Sauce Salmoriglio: A bright, zesty, and herbaceous sauce for a fresh contrast.
• Easy Bearnaise Sauce: A classic, rich, and tangy sauce that’s surprisingly simple to make.

Grilled Tomahawk Steak with Herb Butter Recipe

By Julia Frey of Vikalinka

Learn how to grill the juiciest tomahawk steak at home to rival any steakhouse offering.

Ingredients

For Herb Butter

• 250g/8oz butter, softened (salted or unsalted)
• 30g/1oz fresh herbs (a mix of parsley, dill, and green onions recommended)
• 2 cloves garlic, minced

For the Steak

• 1kg/2lb tomahawk steak
• Coarse salt and freshly ground black pepper, to taste

Instructions

1. Prepare the herb butter: In a bowl, thoroughly mix together the softened butter, minced garlic, and fresh chopped herbs. You can use a fork for a rustic texture or a food processor for a finer, smoother butter.
2. Form and chill the butter: Scrape the herb butter onto a sheet of parchment or waxed paper. Roll it into a log, twisting the ends to seal. Refrigerate until firm, about 1-2 hours.
3. Prepare the steak: Take the tomahawk steak out of the fridge at least one hour before cooking to allow it to come to room temperature. Pat the steak completely dry with paper towels, then generously season all sides with coarse salt and freshly ground black pepper.
4. Preheat the grill: Preheat your grill to a high temperature, around 200°C/400°F. Establish two zones: one direct high heat zone and one indirect heat zone.
5. Sear the steak: Place the dried and seasoned steak directly over the high heat. Grill, covered, for 4-5 minutes per side until a beautiful, dark crust develops. Don’t forget to sear the thick edges of the steak as well. For impressive crosshatch grill marks, rotate the steak 45 degrees after about 2-3 minutes on each side.
6. Finish cooking indirectly: Once seared, move the steak to the indirect heat zone. Close the grill lid and continue cooking for approximately 10-15 minutes, or until the internal temperature reaches your desired doneness. Use an instant-read meat thermometer inserted into the thickest part of the steak (avoiding the bone): aim for 54°C/130°F for medium-rare or 57°C/135°F for medium.
7. Rest and serve: Remove the steak from the grill, transfer it to a cutting board, and cover it loosely with foil. Let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak. Slice against the grain and serve immediately with generous slices of the prepared herb butter melting over the top.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.