Grilled Tomahawk Steak with Garlic Herb Butter
- Instant-read meat thermometer
- Grill
INGREDIENTS
- 1 (3 pounds/1.4 kilograms) tomahawk ribeye steak
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 4 cloves garlic, minced
- 4 ounces/115 grams unsalted butter, softened
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon lemon zest
INSTRUCTIONS
- Remove the steak from the refrigerator at least 45 minutes before grilling so it comes closer to room temperature. Pat the steak very dry with paper towels.
- Rub the steak on all sides with the olive oil, then season both sides and the exposed fat with the kosher salt and freshly ground black pepper.
- Prepare the grill for two-zone cooking: one side set to medium-low for indirect heat and the other side set to high for direct searing. Place the steak on the indirect side with the bone toward the cooler zone, close the lid, and cook, turning occasionally, until the internal temperature is about 10°F/6°C below your desired final doneness: 110°F/43°C for rare, 120°F/49°C for medium-rare, or 130°F/54°C for medium. For a 2½- to 3-pound tomahawk this typically takes 20 to 40 minutes, depending on grill temperature and steak thickness.
- Move the steak to the high-heat side and sear directly over the flames or hot grates 1 to 2 minutes per side, including the exposed fat and bone, until the surface is deeply browned and the thermometer reaches your final target temperature.
- While the steak rests, combine the softened butter, minced garlic, parsley, thyme, and lemon zest in a small bowl and stir until blended and spreadable.
- Transfer the steak to a cutting board, tent loosely with foil, and let rest for 10 minutes. Slice the ribeye across the grain into thick cuts and serve with generous slices or dollops of the garlic herb butter.
FAQ
How do I know when the grilled tomahawk steak is done?
To know when the grilled tomahawk steak is properly cooked, you should rely on an instant-read meat thermometer rather than guesswork. Since this cut is large and thick, visual cues alone are not enough. For rare, the internal temperature should read 120°F/49°C; for medium-rare, 130°F/54°C; and for medium, 140°F/60°C. Always insert the thermometer into the thickest part of the steak, away from the bone. After grilling, let the steak rest under foil for about 10 minutes, as carryover cooking will raise the temperature slightly.
Can I cook a tomahawk steak in the oven?
The best method is the reverse-sear approach. Start by preheating the oven to 250°F/120°C. Place the steak on a wire rack set over a baking sheet and roast until the internal temperature is about 10°F/6°C below your desired doneness. Once it reaches that point, transfer the steak to a hot cast-iron skillet and sear it on all sides in a little oil for a browned crust. Rest for 10 minutes before slicing. This method mimics grilling and keeps the tomahawk steak tender and flavorful.
What is the best way to season a tomahawk steak?
The best seasoning for a tomahawk steak is simple, since the cut is already rich and flavorful. Generously coat the steak with kosher salt and freshly ground black pepper about 45 minutes before cooking, which allows the seasoning to penetrate the meat. Just before grilling, rub with a light layer of olive oil to help create a crust. After cooking, finish with a compound butter made of garlic, herbs, and lemon zest. This enhances the meat without overpowering it.
How long should I rest the steak after cooking?
Resting a grilled tomahawk steak is essential to ensure the juices redistribute throughout the meat instead of running out when sliced. After removing it from the grill or skillet, tent the steak loosely with foil and let it rest for at least 10 minutes. For a tomahawk that weighs close to 3 pounds/1.4 kilograms, some cooks prefer resting up to 15 minutes. This step guarantees a more tender and juicy result, so the grilled tomahawk steak tastes as impressive as it looks.
What sides go well with a grilled tomahawk steak?
Classic options include roasted potatoes, creamed spinach, grilled asparagus, or a fresh green salad. For a more indulgent meal, you can serve it with macaroni and cheese or a potato gratin. If you prefer lighter accompaniments, grilled vegetables or a tomato and cucumber salad provide freshness.
Can I marinate the tomahawk steak?
It is possible, but it is not usually necessary since the cut is already flavorful on its own. If you want to add more complexity, choose a marinade with olive oil, garlic, fresh herbs, and perhaps a splash of soy sauce or Worcestershire for umami depth. Marinate for 2 to 4 hours in the refrigerator, then pat dry before grilling to ensure a good sear. While marinades can enhance flavor, many cooks prefer a simple salt and pepper rub to let the grilled tomahawk steak shine naturally.
What wine pairs best with grilled tomahawk steak?
A grilled tomahawk steak is a bold and richly marbled cut, so it calls for a wine with enough body and structure to stand up to its flavor. Full-bodied red wines with firm tannins are the best choice because they balance the steak’s fat and enhance its smoky char from grilling. Cabernet Sauvignon is the classic pairing, especially from Napa Valley or Bordeaux, since its dark fruit and tannic backbone complement the beef. Other excellent options include Malbec from Argentina, Syrah/Shiraz, or a Brunello di Montalcino.
