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sliced ribeye on a cutting board

Stingray Style Grilled Tomahawk Steak with Cowboy Butter

Massive 3.5lb tomahawk steak grilled to perfection using the stingray method with herb-infused cowboy butte
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Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Tomahawk Steak:
  • - 1 3.5 lb tomahawk ribeye steak
  • - 2 tablespoons kosher salt
  • - 1 tablespoon freshly ground black pepper
For the Cowboy Butter:
  • - 1 cup 2 sticks unsalted butter, softened
  • - 3 cloves garlic minced
  • - 1 tablespoon Dijon mustard
  • - 1 tablespoon fresh lemon juice
  • - Zest of 1 lemon
  • - 2 tablespoons fresh parsley chopped
  • - 1 tablespoon fresh chives chopped
  • - 1 tablespoon fresh thyme leaves
  • - 1 teaspoon red pepper flakes
  • - ½ teaspoon smoked paprika
  • - ½ teaspoon cayenne pepper optional
  • - Salt and black pepper to taste

Method
 

  1. Prepare cowboy butter by mixing all butter ingredients until well combined. Roll in parchment paper and refrigerate 20 minutes.
  2. Remove steak from fridge 45-60 minutes before grilling. Pat dry and season generously with salt and pepper.
  3. Preheat grill to 400-450°F with stingray grate or perforated basket.
  4. Sear steak 4 minutes, rotate 90 degrees, sear 4 more minutes.
  5. Flip and repeat rotation pattern every 4 minutes for even cooking and crosshatch marks.
  6. Cook 32-40 minutes total, checking internal temp starting at 20 minutes.
  7. Remove at 120°F for medium-rare, tent with foil and rest 15-20 minutes.
  8. Slice against grain, arrange on platter with cowboy butter rounds.
  9. Garnish with flaky salt and fresh herbs. Serve immediately.

Notes

- Use instant-read thermometer for accuracy
- Steak continues cooking during rest period
- Two-zone grill setup recommended for heat control
- Fresh herbs can be substituted with half amount dried herbs

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