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Grilled Tomahawk Steak with Roasted Garlic and Herb Butter

This grilled tomahawk steak features a premium 3-pound ribeye cooked using the reverse sear method for perfect doneness, then finished with rich roasted garlic and herb compound butter. The dramatic presentation and steakhouse-quality flavors make this the ultimate centerpiece for special occasions.
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Ingredients Method Notes

Ingredients
  

  • - 1 tomahawk ribeye steak 3 lbs, 2-3 inches thick
  • - 2 tablespoons coarse kosher salt
  • - 1 tablespoon freshly cracked black pepper
  • - 2 tablespoons high-heat oil
  • - 8 oz unsalted butter softened
  • - 1 whole head garlic roasted
  • - 1 teaspoon fresh thyme chopped
  • - 1 teaspoon fresh rosemary chopped
  • - 1 teaspoon fresh parsley chopped
  • - 1 teaspoon red chili flakes
  • - ½ teaspoon kosher salt for butter
  • - ¼ teaspoon black pepper for butter
  • - Flaky sea salt for finishing

Method
 

  1. Roast garlic at 400°F wrapped in foil with olive oil for 35-45 minutes until caramelized. Cool and squeeze out cloves.
  2. Mix softened butter with roasted garlic, herbs, chili flakes, salt, and pepper. Roll in parchment and chill 1 hour.
  3. Bring steak to room temperature 45-60 minutes. Season generously with salt and pepper.
  4. Set up grill for two-zone cooking - medium-low indirect (300-325°F) and high direct heat.
  5. Cook steak indirect 25-35 minutes until 5°F below target temp, then sear on high heat 2-3 minutes per side.
  6. Rest 10-15 minutes with compound butter on top, slice against grain, and serve with flaky salt.

Notes

- Target internal temps: 120°F rare, 130°F medium-rare, 140°F medium
- Use reverse sear method for thick steaks to ensure even doneness
- Compound butter can be made 3 days ahead
- Rest steak properly to redistribute juices

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