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



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

Green Blob


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

Green Blob


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

Green Blob


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. 

Green Blob


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

Green Blob


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

Green Blob


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

Green Blob


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

Green Blob


Roasted Berry And Buttermilk Pancakes Recipe 

Also See