The Perfect Tomahawk Steak
The Perfect Tomahawk Steak
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This recipe will set your new standard for what a good steak tastes like. Juicy tomahawk ribeye steak gets a dose of buttery, herbaceous, tangy flavor from Worcestershire sauce and a rich compound butter before reverse searing on the grill for amazing texture and grill marks. The recipe makes enough to share—but you might not want to.
This recipe was created by our partner Ben McGraw of Firehouse Grub who made the dish on our Pro Series™ 3 Burner Gas Grill & Griddle, but you can make it on your griddle.
Ingredients
For the Steak
- 3.5 lbs Tomahawk Ribeye Steak
- Worcestershire Sauce
- Your preferred steak seasoning
For the Compound Butter
- 1 stick Softened Butter
- 1 Diced Shallot
- 1 Tbsp Minced Garlic
- 1 Juiced Lemon
- 1 Tbsp Dijon Mustard
- 1 Tbsp Chopped Fresh Parsley
- 1 Tbsp Your preferred steak seasoning
Directions
1.
Preheat the grill to low heat—about 275ºF.
2.
Coat the outside of the steak with Worcestershire sauce as a binder season generously with your preferred steak seasoning.
3.
Once the grill reaches 275ºF, place the steak on the top rack to cook.
4.
While the steak cooks, prepare the compound butter. Add all ingredients to a bowl and mix well to combine. Refrigerate until ready to use.
5.
After the steak has been cooking for 30 minutes, flip. Cook steak for about another 30 minutes or until the internal temperature reaches about 117ºF. Remove the steak from the grill.
6.
Turn up the heat to high. Once the grill is at least 600ºF, place the steak back on the grill to reverse sear.
7.
Cook for about 30-40 seconds. Rotate the steak 90º and cook for another 30-40 seconds to make cross hatching grill marks. Flip the steak and coat with compound butter.
8.
Cook for 30-40 seconds and then rotate 90º again. Cook for another 30-40 seconds and remove the steak from the grill.
9.
Let the steak rest for 10-15 minutes. Slice and serve.
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