Description
A mouthwatering grilled Tomahawk steak recipe featuring a perfect sear over high heat followed by oven baking to achieve a juicy medium-rare finish. Enhanced with a flavorful homemade compound butter infused with garlic, parsley, rosemary, and Worcestershire sauce.
Ingredients
Scale
Steak
- 2 Tomahawk steaks
- 2 teaspoons Kosher salt
- 2 teaspoons black pepper
Compound Butter
- 8 tablespoons salted butter, room temperature
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh parsley
- 1 teaspoon minced fresh rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat Grill and Oven: Heat an outdoor grill to the highest heat setting. Preheat your oven to 375 degrees Fahrenheit to prepare for finishing the steak after searing.
- Season the Steaks: Generously season the steaks with salt and pepper, using approximately 1 teaspoon of kosher salt and black pepper per pound, covering all sides including top and bottom for optimal flavor penetration.
- Sear the Steaks: Place the steaks on the hot grill and sear for 3 to 4 minutes on each side, allowing the flames to lick the edges. Flip the steak once it releases easily from the grill, indicating a perfect sear.
- Bake to Desired Temperature: Transfer the seared steaks to a baking sheet and bake in the preheated oven until the internal temperature reaches 130 degrees Fahrenheit for medium rare. This usually takes about 30 minutes, but using a meat thermometer ensures accuracy.
- Rest and Serve: Remove the steak from the oven and let it rest for 5 to 10 minutes to allow juices to redistribute. Spoon 1 to 2 tablespoons of the prepared compound butter over each steak before slicing and serving.
- Prepare Compound Butter: In a bowl, thoroughly combine softened butter with minced garlic, parsley, rosemary, salt, black pepper, and Worcestershire sauce until well blended. Set aside to use as a finishing touch on the steak.
Notes
- Use 1 teaspoon of kosher salt per pound of steak for proper seasoning.
- If you do not have a grill, sear your steak indoors on a heavy skillet such as cast iron before transferring it to the oven to finish cooking.
- To finish cooking the steak on the grill, set it over indirect heat and keep the grill temperature at 375 degrees Fahrenheit with the lid closed.
- Allow the steak to rest after baking to ensure maximum juiciness and tenderness before slicing.
Nutrition
- Serving Size: 1 steak
- Calories: 1200 kcal
- Sugar: 1 g
- Sodium: 1500 mg
- Fat: 100 g
- Saturated Fat: 50 g
- Unsaturated Fat: 40 g
- Trans Fat: 0.5 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 80 g
- Cholesterol: 250 mg
