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Grilled Tomahawk Steak
Grilled Tomahawk Steak
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
795 minutes
Impress your guests with a juicy grilled tomahawk steak, reverse-seared and topped with a savory compound butter loaded with shallots, garlic, and chives. Perfect for sharing!
Ingredients:
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Montreal Steak Seasoning
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Onion Powder
  • 2.75 pounds Tomahawk Steak (bone-in ribeye, 3 inches thick)
Instructions:
  • Combine the brown sugar, Montreal steak seasoning, garlic powder, and onion powder in a small airtight container. Shake or stir well to blend all the flavors. Reserve 2 teaspoons of the steak rub for the compound butter.
  • Take the steak and generously coat it on all sides with the remaining steak rub. Place the steak on a half sheet pan, then refrigerate it uncovered overnight to dry-brine.
  • To make compound butter, combine butter, shallot, garlic, chives, and 2 teaspoons of steak rub in a small bowl. Use a fork to mash everything together until well mixed. Transfer the butter to a small airtight container, seal, and refrigerate until needed.
  • Let the steak sit at room temperature for 1 hour before cooking to ensure even cooking. Use the same sheet pan from dry-brining for cooking.
  • Preheat your oven to 300°F (150°C) for the perfect reverse sear method. Make sure you have an instant-read thermometer ready to set the internal temperature to 110°F (43°C) for the big steak.
  • Roast the steak on a sheet pan in the oven until it reaches an internal temperature of 110°F (43°C), about 45 minutes, checking after 30 minutes.
  • Heat up your outdoor grill on high heat and lightly oil the grate for the final 15 to 20 minutes of cooking.
  • Remove the steak from the oven once it reaches an internal temperature of 110°F (43°C) using an instant-read thermometer.
  • Place the steak on the preheated grill grates and sear each side for about 2 minutes. Watch out for any flame flare-ups due to the fat content. Aim for an internal temperature of 125 to 135 degrees F (51 to 57 degrees C) for a perfect medium rare finish.
  • Take the steak off the grill and generously spread the compound butter on top to let it melt, infusing the steak with the flavors of garlic, shallots, and chives. Allow the steak to rest for 10 minutes.
  • Present sliced steak with its flavorful juices and luscious melted butter. Remember to include the bone for any passionate gnawers at the table!

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