Grilled Tomahawk Steak with Compound Butter Recipe

There’s something incredibly satisfying about biting into a perfectly grilled Tomahawk steak—thick, juicy, and bursting with flavor. This Grilled Tomahawk Steak with Compound Butter Recipe is my go-to when I want to impress at a weekend cookout or celebrate a special occasion with family and friends. The show-stopping size of the steak paired with the rich, herb-infused compound butter gives every bite a juicy tenderness you won’t forget.

I’ve found that grilling the Tomahawk with a good sear and then finishing it in the oven creates the perfect balance between smoky crust and tender interior. Plus, the compound butter adds that extra layer of luxury making the whole meal feel fancy without any fuss. Whether you’re a seasoned griller or trying it for the first time, this Grilled Tomahawk Steak with Compound Butter Recipe will become a new favorite in your arsenal.

this …

Ingredients & Why They Work

Everything you need here is straightforward but thoughtfully chosen to highlight the Tomahawk steak’s natural flavors. The compound butter blends fresh herbs and garlic with a splash of Worcestershire sauce for depth and balance.

• Tomahawk Steaks: Look for thick, well-marbled cuts with a nice USDA grade for juiciness and flavor.
• Kosher Salt: Coarse grains stick well and penetrate meat, helping to season properly.
• Black Pepper: Freshly ground for peppery heat that complements the richness of the steak.
• Salted Butter: The base for compound butter adds creaminess and saltiness to finish the steak.
• Garlic (minced): Fresh garlic infuses the butter with a fragrant punch.
• Parsley (minced): Bright herbaceous notes lighten the richness.
• Rosemary (minced): This holds up well to heat and pairs beautifully with beef.
• Worcestershire Sauce: Adds umami and complexity to the compound butter.

Make It Your Way

One of the best things about this Grilled Tomahawk Steak with Compound Butter Recipe is how easy it is to make it your own. From swapping herbs in the butter to using a different cooking method, it adapts well to your taste.

• Herb Variation: I sometimes swap rosemary for thyme or even add a hint of smoked paprika in the butter for a little smoky kick.
• Cooking Method: If you don’t have a grill, searing in a cast-iron skillet before oven finishing works just as well and still gives a delicious crust.
• Spice it Up: Add crushed red pepper flakes to the compound butter for a spicy twist that awakens your palate.

Step-by-Step: How I Make Grilled Tomahawk Steak with Compound Butter Recipe

Step 1: Prep Your Steak and Compound Butter

Start by bringing your Tomahawk steaks to room temperature—this ensures even cooking. Meanwhile, mix together your compound butter ingredients in a bowl until smooth and well blended. Set this aside so the flavors can marry while you prep the grill and steaks.

Step 2: Season Generously and Heat the Grill

Generously season your steaks on all sides with kosher salt and freshly ground black pepper—remember about 1 teaspoon of salt per pound for that perfect seasoning balance. Preheat your outdoor grill to the highest heat you can manage. The flames licking the sides during searing not only look impressive but create incredible flavor. Don’t rush this part.

Step 3: Sear the Steak

Place each steak on the grill and sear for 3 to 4 minutes per side. A great trick is to wait until the steak naturally releases from the grill before flipping—it tells you the crust is set perfectly and avoids sticking or tearing. Don’t forget to also sear the edges, rotating as needed.

Step 4: Finish in the Oven

Transfer the seared steaks to a baking sheet and place them in a preheated 375°F oven. Use a meat thermometer to monitor doneness—aim for 130°F internal temperature for medium rare, which usually takes about 30 minutes for these thick cuts. Patience here makes all the difference!

Step 5: Rest and Finish with Compound Butter

Resting the steak for 5 to 10 minutes is essential—it allows the juices to redistribute so every bite stays juicy. Then, spoon 1 to 2 tablespoons of your compound butter right over the hot steak. Watch it melt luxuriously while you slice and serve. I swear, this step turns a great steak into a masterpiece.

How to Serve Grilled Tomahawk Steak with Compound Butter Recipe

Garnishes

I love finishing this steak with a sprinkle of flaky sea salt and fresh cracked pepper just before serving, alongside a few sprigs of fresh parsley or rosemary for a vibrant, inviting look. A little extra compound butter on top never hurts either — it’s all about that melty, rich finish.

Side Dishes

When I serve this Grilled Tomahawk Steak with Compound Butter Recipe, simple sides like roasted garlic mashed potatoes, grilled asparagus, or a fresh mixed greens salad are my go-tos. They balance the richness of the steak without overshadowing it.

Creative Ways to Present

For special occasions, I like to slice the steak into thick medallions and fan them out on a large wooden serving board, then drizzle any compound butter leftovers over the top. Adding grilled lemon halves or even a sprinkling of toasted nuts gives it a festive, gourmet touch that guests love.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (it happens less than you think!), wrap them tightly in foil or an airtight container and store in the fridge for up to 3 days. I usually slice the steak before storing to make reheating faster and more even.

Freezing

I’ve frozen leftover grilled Tomahawk steak successfully by wrapping tightly with plastic wrap and adding a layer of foil. Just be aware the texture softens a bit upon thawing, but it’s still delicious when used in steak salads or sandwiches.

Reheating

The best way I’ve found to reheat leftovers without drying out the steak is to use a low oven (around 250°F) and warm the slices wrapped in foil for about 15 minutes. Adding a little extra compound butter on top keeps it extra moist and flavorful.

FAQs

Final Thoughts

This Grilled Tomahawk Steak with Compound Butter Recipe is one I come back to whenever I want something special without getting overwhelmed. It’s straightforward, delicious, and always feels like a celebration. I hope when you try it—whether for a big weekend cookout or a cozy dinner—you’ll get the same joy I do from every perfectly seared bite with that luscious compound butter melt. Trust me, it’s a game changer.

Print