These delicious garlic butter tomahawk steaks are seasoned with a simple rub, cooked on the grill, The seared with a garlic-herb-butter sauce. These steaks are incredibly flavorful, and our method will take all the guesswork out of it!
Why try a Tomahawk Steak?
These tender steaks are beefy with a rich butter flavor. These are well-marbled, juicy, and perfect for grilling and slow roasting. Because of their impressive size and thickness, we recommend cooking them low and slow, then reverse searing them to achieve a flavorful crust. Talk to your local butcher about finding this cut.
What is the Best Wood for Tomahawk Steaks?
We recommend cherry or pecan wood for tomahawk steaks or thick-cut beef steak. You can also use oak or apple wood chip, chunks, or pellets. Use a smoke packet or smoker tube if cooking on a gas grill.
Ingredients
- Tomahawk Steak (2″ thick)
- Coarse salt (Kosher Salt)
- Black pepper (16 mesh recommended)
- Onion powder
- Dried oregano
- Butter
- 6 cloves of garlic (we recommend using smoked garlic for the recipe)
- Large cast-iron skillet or flat griddle pan
Or try our Tomahawk Steak Rub!
What is 16-Mesh Black Pepper?
The 16-mesh black pepper is a medium-ground pepper typically used in seasoning mixtures like BBQ rubs. Products sold under “coarse ground” black pepper usually run between 12-14 mesh, while table pepper is 18-28 mesh. Finer black pepper, 22-28 mesh, is used for sauce making and more delicate restaurant fare.
How to Make Garlic Butter Tomahawk Steaks
- In a small bowl, combine salt, pepper, onion powder, and oregano. Apply rub to both sides of the steak and on the sides too.
- Let steaks rest at room temperature for 30-45 minutes before cooking.
- We recommend cooking your tomahawk ribeye steak to medium rare and this recipe and method are designed to do that. Increase the indirect cooking time to reach medium or even medium well.
Setting up Your Grill: Charcoal, Gas, and Pellet Grills
- Prepare your grill for indirect cooking (or two-zone cooking). Add desired wood about 5 minutes before the meat goes on the grill.
- For a charcoal grill, bank all the hot coals to one side. For the gas grill, leave the middle burner off and set the two opposing burners to medium heat. For pellet grills, preheat to 225-250 degrees F.
Grilling Garlic Butter Tomahawk Steaks
- Place steaks onto the indirect cooking side of your grill (gas and charcoal), close the lid, and cook for 20 minutes.
- Next, place a large cast-iron pan on the grill over direct heat (gas and charcoal units only). This should be a high heat.
- Turn steaks and cook for another 20 minutes, or until the internal temperature reaches 115-120 degrees F. Measure with an accurate meat thermometer.
Reverse Sear Method
- Melt butter in the pan, add minced garlic cloves and saute for 10 seconds. It will be hot, so this will go quickly.
- Place tomahawk steak in the cast iron pan and sear in garlic butter for 2 minutes per side.
- For pellet grill users: Remove steaks from the grill, and increase your grill’s temperature to 500 degrees F. Add the skillet and let it heat up. Once up to temperature, follow the steps above.
- Once the steaks are cooked, promptly remove the tomahawk steak from the skillet and let it rest for 10 minutes before slicing.
How to slice a tomahawk steak
Place the steak onto a clean cutting board, then run a sharp knife along the bone to separate the meat. Next, cut into thin slices and serve.
What to serve with it
- Grilled Corn on the Cob
- Pellet Grill Funeral Potatoes
- Smoked Baked Potatoes
- Grilled Garlic Cheese Bread
- Hot Cheeto Queso Mac and Cheese
Garlic Butter Tomahawk Steaks
Ingredients
- 1 tomahawk steak (at least 2 " thick)
- 1 tablespoon coarse salt
- 1 1/2 teaspoons black pepper 16-mesh
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- For baste:
- 1/4 cup butter
- 6 cloves garlic minced
Instructions
- Combine salt, pepper, onion powder, and oregano in a small bowl. Apply rub to both sides of the steak and on the sides too.
- Let steaks rest at room temperature for 30-45 minutes before cooking.
- Setting up your grill: charcoal, gas, and pellet grills
- Prepare your grill for indirect cooking (or two-zone cooking). Add desired wood about 5 minutes before the meat goes on the grill.
- For charcoal, bank all the hot coals to one side. For a gas grill, leave the middle burner off and set the two opposing burners to medium heat. For a pellet grill, preheat to 225-250 degrees F.
- Place steaks onto the indirect cooking side of your grill (gas and charcoal), close the lid and cook for 20 minutes.
- Next, place a large cast-iron pan on the griddle over direct heat (gas and charcoal units only).
- Turn steaks and cook for another 20 minutes, or until the internal temperature reaches 115-120 degrees F.
- Melt butter in the pan, add minced garlic cloves, and saute for 10 seconds. It will be hot, so this will go quickly.
- Place tomahawk steak in the pan and sear in garlic butter for 2 minutes per side.
- For pellet grill users: Remove steaks from the grill, and increase your grill’s temperature to 500 degrees F. Add the skillet and let it heat up. Once up to temperature, follow the steps above.
- Once steaks are cooked, promptly remove the tomahawk stead from the skillet and let it rest for 10 minutes before slicing.
- Place the steak onto a clean cutting board, then run a sharp knife along the bone to separate the meat. Next, cut into thin slices and serve.
Nutrition
Origin of the Tomahawk Steak
The tomahawk steak, a beef cut with a unique shape resembling the Native American tomahawk axe, is derived from the cow’s rib section as a bone-in ribeye steak with an extra-long bone, left intact for visual appeal. This cut gained popularity in American steakhouses and restaurants in the early 2000s, but its roots can be traced back to the Native American tradition of using every part of the animal for food. The rib section was a premium cut, reserved for special occasions and celebrations. Today, the tomahawk steak is a luxurious and impressive cut of meat beloved by meat lovers and foodies alike.
