Grilled Tomahawk Rib-Eye Steak With Fines Herb Compound Butter Recipe

A cowboy cut steak, or tomahawk steak, can weigh two pounds and feed three people. Due to its size, this steak needs to be cooked differently than a pan sear.  

½ cup unsalted butter, softened to room temperature 1 clove garlic, minced 2 teaspoons minced shallot 1 tablespoon minced parsley 1 tablespoon minced chives 2 teaspoons minced tarragon ½ teaspoon smoked Maldon sea salt 1 (1 ½–2 pound) tomahawk steak 1 tablespoon avocado oil 1 teaspoon kosher salt ½ teaspoon freshly cracked pepper

Ingredient

Direction

In a small bowl, combine softened butter, garlic, shallots, parsley, chives, tarragon, and Maldon salt. Blend well.

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1

Fold the plastic wrap edges to form a log. Relax for 3 hours. Heat grill to 250 F. Oil one side of steak. 

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2

lip and repeat. Let steak sit at room temperature for 30 minutes after salting and peppering both sides. 

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3

Grill steak using indirect heat and a meat thermometer. Flip once and cook until the steak reaches 120 F, about 1 hour and 15 minutes. 

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4

Put butter mixture on plastic wrap. Increase grill temperature to 475 F after removing steak.

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5

Return the steak to the grill over direct heat and sear for 2 minutes per side or 130 F. 

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6

Cover steak with foil and let rest for 5 minutes after grilling. Slice chilled butter into rounds with a warm knife. 

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7

Run a knife along the bone to remove it, then slice the steak thinly. Serve with fine herb butter.

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8

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