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Garlic Butter Tomahawk Steaks

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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 flavorful steaks are incredible, and our method will take all the guesswork out of making them!

Garlic Butter Tomahawk Steak on cutting board

Origin of the Tomahawk Steak

The tomahawk steak is a uniquely shaped beef steak resembling the Native American tomahawk axe. This steak, taken from the cow’s rib section, is simply a bone-in ribeye steak with an extra-long bone left intact for asthetic appeal. This cut grew popular in American steakhouses and restaurants in the early 2000s. Today, the tomahawk steak is still beloved by meat lovers and foodies alike.

Garlic-butter-tomahawk-steak

Why you should try a tomahawk steak

These massive steaks are tender, beefy with a rich buttery flavor. They are well-marbled, juicy, and made for grilling. Because of their impressive size and thickness, they should be cooked low and slow, then reverse seared to achieve the perfect crust. Most grocery store still them, but if you are in an area that doesn’t offer these steak, talk to your local butcher. You can also purchase them through an online meat purveyor.

What is the Best Wood for Tomahawk Steaks?

We recommend using cherry or pecan for tomahawk steaks. You can also use oak or apple wood pellets.

Tomahawk Steak Recipe

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 a flat griddle pan work best for this tomahawk steak recipe.

Or try our Tomahawk Steak Rub!

About 16-Mesh Black Pepper

16-mesh black pepper is a medium-ground pepper typically used in spice mixtures like BBQ rubs or steak seasonings. 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. However, 16-mesh is perfect for grilled beef steaks and will offer a nice peppery finish with each bite.

How to Make Garlic Butter Tomahawk Steaks

  • Combine salt, pepper, onion powder, and oregano in a small bowl. Apply rub evenly to both sides of the steak and on the edges too.
  • Let steaks stand at room temperature for 30-45 minutes before cooking.
  • We recommend cooking your tomahawk ribeye steak to medium rare (130-135 degrees F) and our method is designed to do just that.
  • Increase the cooking time for steak cooked to medium or medium-well.
Garlic Basted Tomahawk Steaks

Setting up Your Grill: Charcoal, Gas, and Pellet Grills

  • Prepare your gas grill for indirect cooking (or two-zone cooking). Add wood packet or smoker tube a few 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.
searing-tomahawk

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

Now that you have all the appropriate tools for steak success, it’s time to light up the grill, and make this mouthwatering garlic butter tomahawk steak recipe!

Garlic-butter-tomahawk-steak

Garlic Butter Tomahawk Steaks

Tomahawk steak is seasoned with a simple rub, placed on the grill, then seared in a garlic butter sauce. A fantastic treat any time of the year!
5 from 2 votes
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Course: Main Dish
Cuisine: American BBQ
Keyword: garlic tomahawk steak, grilled tomahawk steak
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 2 People
Calories: 702kcal

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

Calories: 702kcal | Carbohydrates: 7g | Protein: 47g | Fat: 55g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 26g | Cholesterol: 138mg | Sodium: 7365mg | Potassium: 724mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 1092IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 5mg

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