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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 steaks are incredibly flavorful, and our method will take all the guesswork out of it!

Garlic Butter Tomahawk Steaks on a cutting board

Why try a tomahawk steak?

These tender steaks are beefy with a rich butter flavor. They 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. 

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.

Garlic Butter Tomahawk Steak on cutting board

Ingredients

  • Tomahawk Steak (2″ thick)
  • Coarse 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

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 between 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

  • 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 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 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.

Reverse Searing

  • 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.
Sliced Tomahawk Steak

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

Garlic Basted Tomahawk Steaks

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 1 vote
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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 gas grill, leave the middle burner off and set the two opposing burners to medium heat. For 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
Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.

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