Grilled Garlic Herb Butter Tomahawk Steak Recipe

Happy Father's Day 👔!!!
 
Deciding what meal to prepare for Father's Day makes me think of the comedian Chris Rock's stand-up.  All Dad wants is to save him the big piece of chicken, exclaims to Chris Rock.  Just give him the big piece of chicken. 
 
Well, let's give Dad the biggest steak... a Tomahawk steak. Tomahawk steaks, with their rich marbling and dramatic presentation, are showstoppers. Grilling a Tomahawk steak can be intimidating due to its massive size - on average, it weighs 2.5 pounds and is 2 inches thick. 
 
You can do this! It's easier than you think. According to Omaha Steaks, "It's simple to grill a tomahawk ribeye using indirect grilling on your gas or charcoal grill. The indirect grilling method involves placing food next to, instead of directly, over the flames." 
 
 This grilled Tomahawk steak with garlic herb butter recipe is a simple yet flavorful dish. The garlic herb butter adds aromatic delight to the savoy star of the show. I encourage you to use fresh herbs. Using fresh herbs created layers of flavor.  In the end, your steak will have a crusty exterior with a buttery center—the perfect steak. 
 
*Recipe Courtesy of Simply Family Recipe. 
 
June is grilling month.  The Tomahawk steak recipe is the third in our series.  If you missed the earlier recipes, click the links below.
 
Share your feedback with us. Email us at hello@thewineconcierge.co. Don't forget to tag us on Facebook or Instagram @thewineconciergeclub with your pictures. Enjoy!
Ingredients
 
  • 1 Tomahawk steak (about 2 inches thick)
  • 4 tbsp unsalted butter, softened
  • 3 garlic cloves, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves 
  • 1 tsp kosher salt – for that perfect seasoning.
  • 1/2 tsp freshly ground black pepper 
  • 2 tbsp extra virgin olive oil
Directions
 
  1. Preheat your grill to high heat, aiming for 450°F to get a perfect sear.
  2. While the grill heats, mix the softened butter, minced garlic, rosemary, thyme, salt, and pepper in a bowl until well combined. This herb butter will be your flavor bomb.
  3. Pat the Tomahawk steak dry with paper towels to ensure a good sear, then rub it all over with olive oil.
  4. Place the steak on the grill or skillet. Sear for 3 minutes on each side to develop a crust. Tip: Resist the urge to move the steak; let it sear undisturbed.
  5. Reduce the heat to medium (about 350°F) and continue cooking for about 10 minutes per side for medium-rare, or until the internal temperature reaches 130°F. Tip: Use a meat thermometer for precision.
  6. In the last 2 minutes of cooking, top the steak with the garlic herb butter, allowing it to melt and infuse the meat with its flavors.
  7. Remove the steak from the heat and let it rest for 10 minutes before slicing. Tip: Resting is crucial for juicy results.

 

Wine Pairings
The Tomahawk Steak has to be paired with a big, bold red wine.  Don't be afraid of the boldness.  You will thank me later


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