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Grilled Tomahawk Steak

Grilled Tomahawk Steak

Cost $50, save $25

Source: Recommended by CookPal

  • 50 Min
  • 6 Servings
  • $50

INGREDIENTS

  • Steak Rub

    • 1 tablespoon brown sugar
    • 1 tablespoon Montreal steak seasoning
    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder

  • Main Steak

    • 1 (2 ¾ pound) tomahawk steak (3-inch thick bone-in ribeye)

  • Compound Butter

    • 🧈 1/4 cup salted butter, at room temperature
    • 1 tablespoon minced shallot
    • 🧄 1 clove garlic, minced
    • 1 tablespoon chopped fresh chives
    • 2 teaspoons reserved steak rub

STEPS

1

Mix brown sugar, Montreal steak seasoning, garlic powder, and onion powder in a small container to make the steak rub. Set aside 2 teaspoons for the compound butter.

2

Rub the tomahawk steak with the steak rub on all sides. Place uncovered in the refrigerator overnight to dry-brine.

3

Prepare the compound butter by mashing butter, shallot, garlic, chives, and 2 teaspoons of reserved steak rub in a bowl. Refrigerate until use.

4

Remove the steak from the refrigerator 1 hour before cooking.

5

Preheat the oven to 300°F (150°C). Bake the steak until the internal temperature reaches 110°F (43°C), about 45 minutes. Check temperature starting at the 30-minute mark.

6

Preheat an outdoor grill for high heat, and oil the grate.

7

Grill the steak on both sides for about 2 minutes per side until the internal temperature reaches 125-135°F (51-57°C) for medium-rare.

8

Spread the prepared compound butter over the grilled steak and let it rest for 10 minutes.

9

Slice and serve the steak with melted butter and accumulated juices. Don’t forget to serve the bone for added enjoyment!

NUTRIENTS

Per 1 serving

🔥

649

Calories

  • 52
    Protein
  • 4
    Carbs
  • 47
    Fats

💡 Use an instant-read thermometer for accurate results when cooking the steak.Letting the steak rest allows juices to redistribute for more tender slices.Be cautious of flare-ups on the grill because of the fat content in the steak.The compound butter can be made a day ahead to save time.