20 Juicy Tomahawk Steak Recipes for Grilling Enthusiasts

Are you ready to elevate your grilling game with the most impressive cut of beef? Tomahawk steaks are the crown jewel of backyard barbecues, combining dramatic presentation with incredible flavor. We’ve gathered 20 mouthwatering recipes that will transform you into a grilling master, from classic preparations to creative marinades that will have your guests begging for seconds. Get your tongs ready—these juicy steaks are about to become your new grilling obsession!

Garlic Butter Basted Tomahawk Steak

Unbelievably, we’re about to turn your kitchen into a steakhouse that would make professional chefs weep with joy—this garlic butter basted tomahawk steak is the carnivorous equivalent of finding money in last winter’s coat pocket.

Ingredients

• 1 tomahawk steak (about 2 inches thick—go big or go home!)
• 2 tbsp coarse kosher salt (the big flakes create the perfect crust)
• 1 tbsp freshly cracked black pepper (none of that pre-ground dust, please)
• 2 tbsp avocado oil (my high-smoke-point hero for searing)
• 4 tbsp unsalted butter (the real stuff, because margarine is a crime)
• 4 garlic cloves, smashed (smashed, not minced—we want bold flavor)
• 2 fresh rosemary sprigs (fresh makes all the difference, trust me)

Instructions

1. Pat the tomahawk steak completely dry with paper towels—this is crucial for that beautiful crust we’re after.
2. Season both sides generously with kosher salt and black pepper, pressing the seasoning into the meat.
3. Let the steak sit at room temperature for 45 minutes—this helps it cook more evenly.
4. Preheat your oven to 400°F and place a cast-iron skillet inside to heat up for 15 minutes.
5. Carefully remove the hot skillet from the oven and place it over high heat on your stovetop.
6. Add avocado oil to the skillet and swirl to coat—it should shimmer immediately.
7. Place the steak in the skillet and sear for 2 minutes without moving it—listen for that satisfying sizzle!
8. Flip the steak and sear the other side for exactly 2 minutes—resistance is your friend here.
9. Stand the steak on its bone side and sear for 1 minute to render that fat cap.
10. Add butter, smashed garlic, and rosemary to the skillet—the aroma will make your neighbors jealous.
11. Tilt the skillet and continuously spoon the bubbling garlic butter over the steak for 2 minutes.
12. Transfer the entire skillet to the preheated oven and roast for 8-10 minutes for medium-rare.
13. Check the internal temperature with a meat thermometer—aim for 130°F for perfect medium-rare.
14. Remove the steak from the oven and transfer it to a cutting board—let it rest for 10 minutes (no cheating!).

Beautifully rested and ready to devour, this steak boasts a crackling crust that gives way to buttery, garlic-infused perfection. Serve it dramatically on a wooden board with the bone standing tall—because presentation is half the fun—and watch as your guests forget all other steak experiences they’ve ever had.

Smoked Tomahawk Steak with Rosemary

Hoo boy, get ready to impress your guests with a steak so dramatic it deserves its own Oscar nomination. This smoked tomahawk isn’t just dinner—it’s a culinary event that’ll have everyone snapping photos before they even take a bite. Trust me, this bad boy brings the wow factor without requiring a culinary degree.

Ingredients

– 1 tomahawk steak (about 2.5 pounds, because go big or go home)
– 2 tablespoons olive oil (extra virgin is my ride-or-die for steak)
– 2 tablespoons coarse kosher salt (the big flakes create that perfect crust)
– 1 tablespoon freshly cracked black pepper (freshly ground makes all the difference)
– 4 fresh rosemary sprigs (snatched from my neighbor’s garden, shhh)
– 3 cloves garlic, smashed (because whole cloves are lazy and smashed releases more flavor)

Instructions

1. Pat the tomahawk steak completely dry with paper towels—this is crucial for getting that beautiful sear instead of a sad steam.
2. Rub the entire steak with olive oil, making sure every nook and cranny gets some love.
3. Season aggressively with kosher salt and black pepper, pressing the seasoning into the meat so it actually sticks.
4. Preheat your smoker to 225°F using your favorite wood chips—I’m team hickory for that classic smoky flavor.
5. Place the steak directly on the smoker grate and insert a meat thermometer into the thickest part, avoiding the bone.
6. Smoke the steak until the internal temperature reaches 115°F, which typically takes about 60-90 minutes depending on thickness.
7. While the steak smokes, roughly chop the rosemary leaves and combine with smashed garlic in a small bowl.
8. Heat a cast-iron skillet over high heat until it’s smoking hot—seriously, wait for those visible waves of heat.
9. Carefully transfer the smoked steak to the hot skillet and sear for 2 minutes per side to develop that crust dreams are made of.
10. During the last minute of searing, add the rosemary-garlic mixture to the skillet and baste the steak repeatedly with the infused oil.
11. Remove the steak from the skillet and let it rest on a cutting board for exactly 10 minutes—no cheating, this redistributes the juices.
12. Slice against the grain into thick, beautiful pieces that showcase that perfect pink interior. Carve this masterpiece with confidence. Comes out with a crust that crackles like autumn leaves and smoke-kissed interior so tender you could cut it with a butter knife. Serve it family-style right on the cutting board with roasted potatoes catching all those glorious juices, or be extra and present it whole before carving tableside for maximum drama.

Reverse Seared Tomahawk Steak

Let’s be real—most steaks get treated like a sprint when they should be a marathon. This reverse seared tomahawk is the slow burn romance novel of the meat world, where patience pays off in juicy, perfectly pink interiors and a crust that could win awards.

Ingredients

• 1 tomahawk steak (about 2 inches thick—go big or go home!)
• 2 tbsp coarse kosher salt (I’m generous here—it creates that dreamy crust)
• 1 tbsp freshly cracked black pepper (freshly ground makes all the difference, trust me)
• 2 tbsp avocado oil (my high-smoke-point hero for searing without the kitchen smoke alarm symphony)
• 4 tbsp unsalted butter (because everything’s better with butter, obviously)
• 4 garlic cloves, smashed (smashed, not minced—we want flavor, not bitterness)
• 2 fresh rosemary sprigs (the aromatic MVP that makes your kitchen smell like a fancy steakhouse)

Instructions

1. Preheat your oven to 250°F—we’re going low and slow here, people.
2. Pat your tomahawk steak completely dry with paper towels (this is crucial for that epic crust later—moisture is the enemy of browning).
3. Season both sides of the steak generously with kosher salt and black pepper, pressing gently to make sure it sticks.
4. Place the seasoned steak on a wire rack set inside a baking sheet—this allows air circulation for even cooking.
5. Insert an oven-safe meat thermometer into the thickest part of the steak, avoiding the bone.
6. Bake the steak until the internal temperature reaches 115°F for rare or 125°F for medium-rare (this usually takes 45-60 minutes—don’t rush perfection!).
7. Remove the steak from the oven and let it rest on the counter for 10 minutes while you heat your skillet.
8. Heat a cast-iron skillet over high heat for 3-4 minutes until it’s smoking hot (when a drop of water sizzles and evaporates instantly, you’re ready).
9. Add avocado oil to the hot skillet and swirl to coat the bottom evenly.
10. Carefully place the steak in the skillet—it should sizzle dramatically (this is the sound of deliciousness happening).
11. Sear the steak for 2 minutes without moving it to develop a deep brown crust.
12. Flip the steak using tongs and sear the other side for another 2 minutes.
13. Hold the steak upright with tongs and sear the fat cap for 1 minute to render it crispy.
14. Reduce the heat to medium and add butter, garlic, and rosemary to the skillet.
15. Tilt the skillet slightly and use a spoon to baste the steak continuously with the butter mixture for 1-2 minutes.
16. Transfer the steak to a cutting board and let it rest for 10 minutes (this allows the juices to redistribute—skip this step and you’ll have a sad, dry steak).
17. Slice against the grain into thick, beautiful pieces.

Oh, the glorious payoff—that crisp, salty crust gives way to buttery-soft, evenly pink meat that practically melts on your tongue. Serve these majestic slices over crispy smashed potatoes or chop them up for the most over-the-top steak tacos your Tuesday night has ever seen.

Tomahawk Steak with Chimichurri Sauce

Zowie, folks! If you’re looking to impress your guests with a steak that screams ‘I know what I’m doing in the kitchen’ while secretly being easier than parallel parking, you’ve hit the jackpot. This Tomahawk Steak with Chimichurri Sauce is basically the rockstar of your dinner table—flavorful, dramatic, and guaranteed to make everyone forget about that one time you burned the toast.

Ingredients

– 1 (2-pound) tomahawk steak (let it sit out for 30 minutes to come to room temp—trust me, it cooks more evenly that way)
– 2 tablespoons extra virgin olive oil (my go-to for that fruity kick)
– 1 tablespoon kosher salt (coarse grains cling better for a perfect crust)
– 1 teaspoon freshly cracked black pepper (freshly cracked is non-negotiable for maximum aroma)
– 1 cup fresh parsley leaves (packed, because we’re not messing around)
– 1/4 cup fresh oregano leaves (just pluck ’em off the stems for the best flavor)
– 3 garlic cloves (peeled—unless you’re into chewing papery skins, which, no judgment)
– 1/4 cup red wine vinegar (it adds that tangy punch that balances the richness)
– 1/2 cup extra virgin olive oil (yes, more—this sauce deserves the good stuff)
– 1/2 teaspoon red pepper flakes (for a subtle heat that won’t start a fire drill)

Instructions

1. Preheat your oven to 400°F and place a cast-iron skillet inside to heat up for 15 minutes—this ensures a sizzling sear.
2. Pat the tomahawk steak dry with paper towels to remove any moisture, which helps achieve a crispy crust.
3. Rub the steak all over with 2 tablespoons of extra virgin olive oil, making sure it’s fully coated.
4. Season both sides of the steak generously with 1 tablespoon of kosher salt and 1 teaspoon of black pepper, pressing gently to adhere.
5. Carefully remove the hot skillet from the oven using oven mitts and place it on the stovetop over high heat.
6. Lay the steak in the skillet and sear for 3 minutes without moving it to develop a golden-brown crust.
7. Flip the steak and sear the other side for another 3 minutes, again without disturbing it.
8. Insert a meat thermometer into the thickest part of the steak, avoiding the bone.
9. Transfer the skillet to the preheated oven and roast until the internal temperature reaches 130°F for medium-rare, about 10–12 minutes.
10. While the steak cooks, combine 1 cup of parsley leaves, 1/4 cup of oregano leaves, 3 garlic cloves, 1/4 cup of red wine vinegar, 1/2 cup of extra virgin olive oil, and 1/2 teaspoon of red pepper flakes in a food processor.
11. Pulse the mixture until finely chopped but not pureed, about 10–12 short bursts, to keep the chimichurri sauce textured.
12. Remove the steak from the oven and let it rest on a cutting board for 10 minutes to allow juices to redistribute.
13. Slice the steak against the grain into 1-inch thick pieces to ensure tenderness.
14. Drizzle the chimichurri sauce over the sliced steak or serve it on the side for dipping. The result is a juicy, beefy masterpiece with a herbaceous zing—serve it family-style on a big platter and watch it disappear faster than your Wi-Fi during a storm.

Blackened Tomahawk Steak with Cajun Spices

Hold onto your aprons, folks, because we’re about to turn your kitchen into a flavor-packed New Orleans jazz club. This blackened tomahawk steak isn’t just dinner—it’s a smoky, spicy event that’ll have your taste buds doing the Cajun two-step.

Ingredients

• 1 massive tomahawk steak (about 2.5 pounds—go big or go home!)
• 2 tbsp smoked paprika (the secret to that deep, campfire vibe)
• 1 tbsp garlic powder (because everything’s better with garlic)
• 1 tbsp onion powder (for that sweet, savory backbone)
• 2 tsp cayenne pepper (adjust if you’re spice-shy, but live a little!)
• 1 tsp dried thyme (my grandma’s garden herb of choice)
• 1 tsp dried oregano (the Mediterranean touch that makes it sing)
• 1/2 tsp black pepper (freshly ground—your pepper mill will thank you)
• 2 tbsp high-smoke-point avocado oil (trust me, olive oil will burn and weep)
• 4 tbsp unsalted butter (the creamy, golden finish we all deserve)

Instructions

1. Pat your tomahawk steak completely dry with paper towels—this is crucial for that epic crust.
2. Mix all spices (smoked paprika through black pepper) in a small bowl until well combined.
3. Rub the spice blend aggressively over every surface of the steak, like you’re giving it a Cajun massage.
4. Let the steak sit at room temperature for 45 minutes—this helps it cook evenly, no cold centers!
5. Preheat a cast-iron skillet over medium-high heat for 5 full minutes until it’s screaming hot.
6. Add avocado oil to the skillet and swirl to coat—listen for that satisfying sizzle.
7. Carefully place the steak in the skillet; it should loudly sear immediately.
8. Sear for 4 minutes without moving it—walk away, I dare you!—until a dark crust forms.
9. Flip the steak using tongs (no forks—we’re not poking holes in our masterpiece).
10. Sear the other side for another 4 minutes, resisting the urge to press it down.
11. Add butter to the skillet and tilt to pool it around the steak.
12. Reduce heat to medium and baste the steak continuously with the butter for 2 minutes.
13. Insert a meat thermometer into the thickest part; pull it at 125°F for medium-rare perfection.
14. Transfer the steak to a cutting board and let it rest for 10 minutes—this keeps the juices in.
15. Slice against the grain into thick, juicy pieces and serve immediately.

Look at that glorious crust crackle as you slice into tender, pink-centered beef. The Cajun spices deliver a smoky kick that mellows into buttery warmth, making this steak a showstopper beside crispy roasted potatoes or piled onto a crusty baguette for the ultimate steak sandwich.

Tomahawk Steak with Blue Cheese Crust

A tomahawk steak isn’t just dinner—it’s a culinary event that demands attention, and when you crown it with a bold blue cheese crust, you’re basically throwing a flavor party where everyone’s invited. This magnificent cut brings the drama with its impressive bone handle, while that tangy, savory crust adds a punchy personality that’ll make your taste buds stand up and cheer. Get ready to transform your kitchen into a steakhouse worthy of applause and maybe a few envious glances from the neighbors.

Ingredients

• 1 (2-pound) tomahawk steak – go for one that’s at least 1.5 inches thick for that perfect juicy interior
• 2 tablespoons extra virgin olive oil – my go-to for a rich, fruity base that doesn’t overpower
• 1 tablespoon kosher salt – I prefer the coarse texture for a better crust
• 1 teaspoon freshly cracked black pepper – freshly ground makes all the difference, trust me
• 4 ounces crumbled blue cheese – go for a good quality one like Maytag or Point Reyes for maximum tang
• 1/4 cup panko breadcrumbs – these stay extra crispy and won’t get soggy
• 2 tablespoons unsalted butter, softened – room temp blends beautifully with the cheese
• 1 tablespoon chopped fresh parsley – fresh is essential here, dried just won’t deliver the same brightness

Instructions

1. Pat the tomahawk steak completely dry with paper towels – this is crucial for achieving that restaurant-quality sear.
2. Rub the steak all over with olive oil, then generously season both sides with kosher salt and freshly cracked black pepper.
3. Let the seasoned steak sit at room temperature for 45 minutes – this helps it cook more evenly throughout.
4. Preheat your oven to 400°F and place a cast-iron skillet inside to heat up for 15 minutes.
5. Carefully remove the hot skillet from the oven and place it over high heat on your stovetop.
6. Sear the steak for 3 minutes per side until a deep brown crust forms – don’t move it while searing to develop that perfect crust.
7. Transfer the entire skillet with the steak to the preheated oven and roast for 12-15 minutes for medium-rare (internal temperature of 130°F).
8. While the steak roasts, mix blue cheese, panko breadcrumbs, softened butter, and chopped parsley in a small bowl until combined.
9. Remove the steak from the oven and carefully pat the blue cheese mixture evenly over the top surface.
10. Return the skillet to the oven and broil on high for 2-3 minutes until the crust is golden and bubbly.
11. Transfer the steak to a cutting board and let it rest for 10 minutes – this allows the juices to redistribute throughout the meat.
12. Slice against the grain into thick pieces, serving the magnificent bone separately for dramatic effect.

Unbelievably tender meat meets that punchy, crispy blue cheese crust in every glorious bite—the contrast between the rich beef and tangy topping is pure magic. Serve this showstopper sliced thick with the bone standing tall in the center of your platter, because presentation is half the fun with a cut this impressive. Leftovers? Ha, as if there will be any, but if miracles happen, thin slices make incredible steak sandwiches the next day.

Grilled Tomahawk Steak with Herb Butter

Jumping into this recipe feels like preparing for a culinary heavyweight championship—only the prize is a perfectly grilled tomahawk steak that’ll make you the undisputed grill master of your backyard. Just imagine that glorious, herb-buttered beauty sizzling away, ready to steal the show at any gathering. Trust me, your taste buds are about to throw a party!

Ingredients

• 1 tomahawk steak (about 2 pounds)—go for a well-marbled cut; it’s like the steak’s built-in flavor insurance!
• 2 tbsp extra virgin olive oil—my go-to for a rich, fruity base that clings to every nook and cranny.
• 1 tbsp coarse kosher salt—because those big crystals create the perfect crusty texture we’re after.
• 1 tsp freshly cracked black pepper—freshly ground, please; it’s the difference between “meh” and “magnificent.”
• 4 tbsp unsalted butter, softened—room temp is key here for easy mixing and spreading.
• 2 cloves garlic, minced—freshly minced, not jarred; your future self will thank you for the extra effort.
• 1 tbsp chopped fresh rosemary—this herb’s piney punch is non-negotiable for that classic steakhouse vibe.
• 1 tbsp chopped fresh thyme—its earthy notes are the stealthy flavor boosters in this herb butter.

Instructions

1. Pat the tomahawk steak completely dry with paper towels—this step is crucial for achieving a killer sear, not a steam.
2. Rub the steak all over with olive oil, then generously season both sides with salt and pepper, pressing gently to adhere.
3. Let the steak sit at room temperature for 30 minutes—this helps it cook more evenly, so no cold centers here!
4. Preheat your grill to high heat, aiming for 450–500°F; if using charcoal, wait until the coals are ash-white for consistent temp.
5. Place the steak on the hottest part of the grill and sear for 3 minutes without moving it—resisting the urge to peek ensures those gorgeous grill marks.
6. Flip the steak and sear the other side for another 3 minutes; this builds that caramelized crust we’re dreaming of.
7. Move the steak to a cooler part of the grill (or reduce heat to medium, about 350°F) and grill for 10–15 minutes, flipping halfway, until an instant-read thermometer inserted into the thickest part reads 130°F for medium-rare.
8. While the steak grills, mix softened butter, minced garlic, rosemary, and thyme in a small bowl until well combined—this herby goodness is about to become the steak’s best friend.
9. Transfer the grilled steak to a cutting board and slather it immediately with the herb butter, letting it melt over the hot surface.
10. Rest the steak for 10 minutes—don’t skip this! It lets the juices redistribute, so every bite is succulent, not soggy.

Dive into that first slice and marvel at the rosy pink center, a tender contrast to the crackly, herb-speckled crust. The garlic-infused butter melts into every crevice, adding a rich, aromatic finish that’ll have everyone begging for seconds. Serve it sliced thick alongside crispy roasted potatoes or atop a simple arugula salad—either way, it’s a showstopper that turns dinner into an event.

Tomahawk Steak with Red Wine Reduction

Ready to tackle a steak so magnificent it deserves its own action movie soundtrack? This tomahawk isn’t just dinner—it’s a culinary event that’ll have your guests questioning your secret chef training. Let’s turn your kitchen into a five-star steakhouse, no fancy diploma required.

Ingredients

– 1 (2.5-pound) tomahawk steak (go for that dramatic bone handle—it’s 80% of the fun)
– 2 tablespoons extra virgin olive oil (my trusty sidekick for everything from salads to searing)
– 1 tablespoon kosher salt (none of that wimpy table salt—we need texture!)
– 1 teaspoon freshly cracked black pepper (freshly cracked makes all the difference, I promise)
– 3 garlic cloves, smashed (smashed, not minced—we want bold flavor, not burnt bits)
– 2 fresh rosemary sprigs (because dried rosemary tastes like sad little twigs)
– 1/2 cup dry red wine (choose something you’d actually drink—none of that “cooking wine” nonsense)
– 1/4 cup beef broth (low-sodium lets you control the saltiness)
– 2 tablespoons unsalted butter (cold butter makes the sauce silky)

Instructions

1. Pat the tomahawk steak completely dry with paper towels—this is the secret to that perfect crust.
2. Rub the steak evenly with olive oil, making sure to coat both sides and the bone.
3. Season generously with kosher salt and black pepper, pressing the seasoning into the meat.
4. Let the steak sit at room temperature for 45 minutes—cold steak seizes up and cooks unevenly.
5. Preheat your oven to 400°F while the steak comes to temperature.
6. Heat a cast-iron skillet over high heat for 3 minutes until smoking hot.
7. Place the steak in the hot skillet and sear for 2 minutes without moving it.
8. Flip the steak and sear the other side for another 2 minutes.
9. Sear the edges of the steak by holding it with tongs for 30 seconds per side.
10. Add the smashed garlic cloves and rosemary sprigs to the skillet around the steak.
11. Transfer the entire skillet to the preheated oven and roast for 12 minutes for medium-rare.
12. Remove the skillet from the oven and transfer the steak to a cutting board.
13. Let the steak rest for 10 minutes—this keeps all those precious juices inside.
14. While the steak rests, return the skillet to medium heat on the stovetop.
15. Pour the red wine into the hot skillet, scraping up all those delicious browned bits.
16. Simmer the wine for 2 minutes until reduced by half.
17. Add the beef broth and continue simmering for another 3 minutes.
18. Remove the skillet from heat and whisk in the cold butter until the sauce is glossy.
19. Strain the sauce through a fine mesh sieve to remove the garlic and rosemary.
20. Slice the steak against the grain into 1-inch thick pieces.

Gloriously juicy with a crust that crackles like autumn leaves, this tomahawk delivers beefy perfection in every bite. The red wine reduction adds a sophisticated tang that cuts through the richness beautifully. Serve it family-style on a wooden board with the bone standing tall—because presentation is half the battle when you’re showing off.

Peppercorn Crusted Tomahawk Steak

Gather ’round, carnivorous comrades, because we’re about to embark on a flavor journey that’ll make your taste buds do a standing ovation—this peppercorn crusted tomahawk steak is the culinary equivalent of fireworks on the Fourth of July, guaranteed to turn any Tuesday into a celebration worthy of a chef’s kiss and a satisfied belly rub.

Ingredients

– 1 tomahawk steak (about 2 pounds, because bigger is always better in my book)
– 3 tablespoons whole black peppercorns (freshly cracked, not the sad pre-ground dust)
– 2 tablespoons kosher salt (I’m team Diamond Crystal for its flaky perfection)
– 2 tablespoons extra virgin olive oil (my go-to for that golden sear)
– 4 cloves garlic, minced (fresh only—none of that jarred nonsense)
– 2 sprigs fresh rosemary (from my windowsill herb garden, ideally)

Instructions

1. Preheat your oven to 400°F and position a rack in the center—this ensures even cooking, a pro tip I learned the hard way.
2. Pat the tomahawk steak completely dry with paper towels on all sides; moisture is the enemy of a good crust, trust me.
3. Crack the whole black peppercorns using a spice grinder or mortar and pestle until coarsely ground—you want texture, not powder.
4. Rub the steak evenly with extra virgin olive oil, coating every nook and cranny for maximum flavor adhesion.
5. Season the steak generously on all sides with kosher salt and the cracked peppercorns, pressing gently to make it stick.
6. Heat a large cast-iron skillet over high heat for 3–4 minutes until it’s smoking hot; a hot pan is non-negotiable for that restaurant-quality sear.
7. Place the steak in the skillet and sear for 2 minutes without moving it to develop a deep brown crust.
8. Flip the steak and sear the other side for another 2 minutes, resisting the urge to poke it—patience pays off.
9. Add the minced garlic and rosemary sprigs to the skillet around the steak, letting them sizzle and infuse the oil.
10. Transfer the entire skillet to the preheated oven and roast for 12–15 minutes, or until the internal temperature reaches 130°F for medium-rare (use a meat thermometer, folks—guessing is for amateurs).
11. Remove the skillet from the oven and transfer the steak to a cutting board, tenting it loosely with foil.
12. Let the steak rest for exactly 10 minutes; this allows the juices to redistribute, making every bite succulent.

Finally, slice against the grain into thick, juicy portions—the crust crackles with peppery heat while the interior stays tender and rosy. Serve it atop a heap of garlic mashed potatoes or with a simple arugula salad to cut through the richness, and watch it disappear faster than my willpower at a bakery.

Tomahawk Steak with Mushroom Sauce

Towering triumphantly on the plate like a culinary Excalibur, this tomahawk steak isn’t just dinner—it’s a declaration of deliciousness, ready to make you the undisputed hero of your kitchen. That glorious bone handle isn’t just for show; it’s your built-in flavor wand, and when paired with a rich, earthy mushroom sauce, you’ve got a meal that basically high-fives your taste buds. Forget fancy restaurants—this is your ticket to steakhouse glory, minus the judgmental side-eye when you pick up the bone for a proper gnaw.

Ingredients

– 1 (2.5 lb) tomahawk steak, about 2 inches thick—go for prime grade if you can swing it; that marbling is pure flavor magic
– 2 tbsp extra virgin olive oil, my trusty kitchen sidekick for everything from searing to dressing
– 1 tsp kosher salt, because regular table salt just doesn’t have the same crunchy personality
– 1/2 tsp freshly cracked black pepper, freshly ground for maximum aromatic punch—pre-ground is the culinary equivalent of a flat soda
– 8 oz cremini mushrooms, sliced; I find their earthy depth beats button mushrooms any day
– 2 cloves garlic, minced—don’t you dare use the jarred stuff, it’s a crime against flavor
– 1/2 cup heavy cream, the secret to a luxuriously silky sauce that clings to every bite
– 1/4 cup beef broth, preferably low-sodium so you’re in control of the salt situation
– 1 tbsp unsalted butter, because everything’s better with a little butter magic at the end

Instructions

1. Pat the tomahawk steak completely dry with paper towels—this is non-negotiable for that perfect crust.
2. Rub the steak all over with olive oil, then season generously and evenly with kosher salt and black pepper.
3. Let the steak sit at room temperature for 45 minutes; a cold steak seizes up and cooks unevenly, and nobody wants a tense tomahawk.
4. Preheat your oven to 400°F and place a cast-iron skillet inside to heat up for 15 minutes—a hot skillet is your best friend for searing.
5. Carefully remove the hot skillet from the oven using oven mitts and place it over high heat on the stovetop.
6. Sear the steak for 3 minutes on one side until a deep brown crust forms; don’t peek or move it—let that Maillard reaction work its magic.
7. Flip the steak and immediately transfer the skillet to the preheated oven.
8. Roast for 15 minutes for medium-rare (125°F internal temperature); use a meat thermometer for precision, because guessing is for lottery tickets, not steak.
9. Remove the steak from the oven, transfer it to a cutting board, and let it rest for 10 minutes—this allows the juices to redistribute, so they stay in the steak, not on your cutting board.
10. While the steak rests, place the same skillet over medium heat (handle will be hot!) and add the sliced mushrooms.
11. Cook the mushrooms for 5 minutes, stirring occasionally, until they release their liquid and start to brown.
12. Add the minced garlic and cook for 1 minute until fragrant; burnt garlic is bitter, so keep it moving!
13. Pour in the beef broth and use a wooden spoon to scrape up all those browned bits from the bottom of the skillet—that’s pure flavor gold.
14. Stir in the heavy cream and simmer for 3 minutes until the sauce thickens slightly.
15. Remove from heat and swirl in the butter until melted and glossy.Here’s where the magic happens: that crust shatters like savory glass while the interior stays juicy enough to require a napkin. The mushroom sauce drapes over each slice with velvety elegance, its earthy notes playing counterpoint to the steak’s beefy bravado. Serve it with the bone upright like a trophy—this isn’t just eating, it’s an experience worthy of slow savoring and maybe even a dramatic toast.

Bourbon Glazed Tomahawk Steak

Every carnivore’s dream just got a major upgrade, my friends. This bourbon-glazed tomahawk steak is basically a flavor party where the bourbon brings the music and that massive bone handle lets you eat like a caveman with better table manners.

Ingredients

• 1 massive tomahawk steak (about 2.5 pounds – go big or go home!)
• 2 tbsp olive oil (the good stuff – it’s making friends with expensive steak here)
• 1 tsp kosher salt (those big flakes cling to the meat like happy little flavor crystals)
• 1/2 tsp black pepper (freshly cracked – your pepper mill deserves this workout)
• 1/2 cup bourbon (use something you’d actually drink – the steak can tell if you’re cheaping out)
• 1/4 cup brown sugar (packed tight – we’re not playing around with sweetness)
• 2 tbsp soy sauce (the salty yin to bourbon’s yang)
• 2 cloves garlic, minced (fresh only – no jarred nonsense for this royal treatment)
• 1 tbsp apple cider vinegar (the secret tang that cuts through all that richness)

Instructions

1. Pat your tomahawk steak completely dry with paper towels – this is the golden rule for getting that perfect crust instead of a sad steam.
2. Rub the steak all over with olive oil, then generously season both sides with kosher salt and black pepper, pressing gently to make it stick.
3. Let the seasoned steak sit at room temperature for 30 minutes – cold steak going on a hot grill is just asking for uneven cooking drama.
4. While the steak rests, whisk together bourbon, brown sugar, soy sauce, minced garlic, and apple cider vinegar in a small saucepan.
5. Bring the bourbon mixture to a boil over medium-high heat, then reduce to a simmer and cook for 8-10 minutes until it thickens to a glaze consistency that coats the back of a spoon.
6. Preheat your grill to 450°F, creating two zones – one for direct high heat and one for indirect cooking.
7. Sear the steak over direct heat for 3-4 minutes per side until you get those gorgeous grill marks and a nice brown crust forms.
8. Move the steak to the indirect heat zone and brush generously with the bourbon glaze.
9. Close the grill lid and cook for another 12-15 minutes, flipping and glazing every 4 minutes, until the internal temperature reaches 125°F for medium-rare (use that meat thermometer – guessing games belong at carnivals, not in your dinner).
10. Transfer the steak to a cutting board and let it rest for 10 full minutes – this lets the juices redistribute instead of ending up on your cutting board.

Let that glorious rested steak reveal its perfectly pink interior when you slice against the grain. The bourbon glaze creates this sticky-sweet caramelized crust that plays beautifully against the savory, juicy steak beneath. Serve this beast on a wooden board with the bone dramatically pointing upward, and watch your guests’ eyes widen with equal parts hunger and respect.

Tomahawk Steak with Garlic Mashed Potatoes

Craving a meal that’ll make your taste buds do a happy dance and impress even your most judgy foodie friends? Let’s talk about the Tomahawk Steak with Garlic Mashed Potatoes—a carnivorous masterpiece that’s basically a flavor party on a plate, guaranteed to turn any ordinary dinner into a legendary feast.

Ingredients

• 1 massive Tomahawk steak (about 2.5 lbs)—go big or go home, folks!
• 2 tbsp extra virgin olive oil (my trusty sidekick for searing)
• 2 tsp kosher salt (coarse grains for that perfect crust)
• 1 tsp freshly cracked black pepper (freshly ground makes all the difference)
• 3 lbs Yukon Gold potatoes, peeled and quartered (creamy dreamers, these ones)
• 6 cloves garlic, minced (because more garlic is always the answer)
• 1/2 cup heavy cream (for that luxurious, velvety texture)
• 4 tbsp unsalted butter (room temp blends like a dream)
• 1/2 cup whole milk (warmed up to avoid shocking the potatoes)

Instructions

1. Preheat your oven to 400°F—get it nice and toasty for that steak finish.
2. Pat the Tomahawk steak completely dry with paper towels; a dry surface equals a killer sear.
3. Rub the steak all over with olive oil, then generously season both sides with kosher salt and black pepper.
4. Heat a cast-iron skillet over high heat until it’s smoking hot—this is non-negotiable for crust formation.
5. Sear the steak for 3 minutes per side until a deep brown crust forms; don’t move it around for maximum Maillard reaction magic.
6. Transfer the skillet directly to the preheated oven and roast for 15 minutes for medium-rare (internal temp should hit 130°F on a meat thermometer).
7. While the steak roasts, place peeled, quartered potatoes in a large pot and cover with cold salted water.
8. Bring the potatoes to a boil over high heat, then reduce to a simmer and cook for 20 minutes until fork-tender.
9. Drain the potatoes thoroughly and return them to the warm pot to evaporate excess moisture.
10. Add minced garlic, heavy cream, butter, and warm milk to the potatoes.
11. Mash everything together until smooth and creamy—a potato ricer is my secret weapon for lump-free bliss.
12. Remove the steak from the oven, transfer to a cutting board, and let it rest for 10 minutes; resting redistributes juices for a juicier bite.
13. Slice the steak against the grain into thick, glorious pieces.

Zesty garlic mashed potatoes cradle each juicy, pink-centered slice of steak, creating a symphony of creamy and savory in every forkful. Serve it family-style on a wooden board for that rustic, shareable vibe—just be prepared to fight over the bone.

Tomahawk Steak and Roasted Vegetables

Unleash your inner caveman (or cavewoman) because we’re about to make a meal so epic it deserves its own theme music. This Tomahawk Steak and Roasted Vegetables is the culinary equivalent of a mic drop—massive flavor, dramatic presentation, and guaranteed to make you feel like a kitchen rockstar.

Ingredients

– 1 (2-pound) tomahawk steak (the bigger, the better for that “wow” factor)
– 2 tablespoons extra virgin olive oil (my go-to for everything from salads to searing)
– 1 tablespoon kosher salt (don’t skimp—this beast needs proper seasoning)
– 1 teaspoon freshly cracked black pepper (freshly ground makes all the difference)
– 4 medium russet potatoes, chopped into 1-inch chunks (I leave the skins on for extra texture)
– 2 cups broccoli florets (the trees that even veggie-haters will devour)
– 1 large red onion, sliced into ½-inch wedges (they caramelize into sweet perfection)
– 3 cloves garlic, minced (because more garlic is always the answer)

Instructions

1. Preheat your oven to 400°F and place a large cast-iron skillet inside to heat up for 15 minutes.
2. Pat the tomahawk steak completely dry with paper towels—this is crucial for getting that perfect sear.
3. Rub the steak all over with 1 tablespoon of olive oil, then generously season both sides with kosher salt and black pepper.
4. Carefully remove the hot skillet from the oven using oven mitts and place it on the stovetop over high heat.
5. Sear the steak for 3 minutes per side until a deep brown crust forms (tip: don’t move it while searing to develop that beautiful crust).
6. While the steak sears, toss the potatoes, broccoli, red onion, and minced garlic with the remaining 1 tablespoon of olive oil in a large bowl.
7. Arrange the vegetables around the steak in the hot skillet, spreading them in a single layer.
8. Transfer the entire skillet to the preheated oven and roast for 25 minutes for medium-rare (tip: use a meat thermometer—it should read 130°F when inserted into the thickest part of the steak).
9. Remove the skillet from the oven and transfer the steak to a cutting board to rest for exactly 10 minutes (tip: resting allows the juices to redistribute throughout the meat).
10. While the steak rests, give the vegetables a quick toss in the skillet juices.

Nothing beats slicing into that juicy, medium-rare steak alongside crispy-edged potatoes and caramelized vegetables. Serve this showstopper right in the skillet for maximum drama, and watch your dinner guests’ eyes light up with every savory, satisfying bite.

Tomahawk Steak with Truffle Butter

Venture into steakhouse territory without leaving your kitchen—this tomahawk steak with truffle butter is the carnivorous equivalent of a mic drop. Seriously, it’s so impressive your guests might think you hired a private chef (we won’t tell if you don’t).

Ingredients

• 1 (2-pound) tomahawk steak—go for one with a gorgeous fat cap, because flavor lives there
• 2 tablespoons extra virgin olive oil, my trusty sidekick for searing
• 1 tablespoon kosher salt, coarse and glorious for that crust
• 1 teaspoon freshly cracked black pepper, because pre-ground is a crime
• 4 tablespoons unsalted butter, softened to room temp so it blends like a dream
• 1 teaspoon black truffle paste, the secret weapon for earthy luxury
• 1 minced garlic clove, fresh only—jarred garlic is a sad substitute
• 1 tablespoon chopped fresh parsley, for a pop of color and freshness

Instructions

1. Pat the tomahawk steak completely dry with paper towels—this is non-negotiable for a killer sear.
2. Rub the steak all over with olive oil, then season aggressively with kosher salt and black pepper, pressing gently to adhere.
3. Let the steak sit at room temperature for 30 minutes—this helps it cook evenly, no cold-center surprises.
4. Preheat your oven to 400°F and place a cast-iron skillet inside to heat for 15 minutes.
5. Carefully remove the hot skillet and set it over high heat on the stove for 2 minutes.
6. Sear the steak for 3 minutes per side, including the fat edge, until a deep brown crust forms.
7. Transfer the skillet to the preheated oven and roast for 12–15 minutes for medium-rare (internal temp 130°F).
8. While the steak roasts, mash softened butter, truffle paste, minced garlic, and parsley in a small bowl until combined.
9. Remove the steak from the oven and let it rest on a cutting board for 10 minutes—this keeps the juices locked in.
10. Slather the truffle butter over the rested steak, letting it melt into every nook and cranny.

Buttery, beefy, and unapologetically decadent, this steak boasts a crisp crust that gives way to a rosy, tender interior. Serve it sliced off the bone with crispy roasted potatoes or atop a simple arugula salad to cut the richness—either way, prepare for applause.

Spicy Sriracha Glazed Tomahawk Steak

Tired of steak that’s all bark and no bite? This Spicy Sriracha Glazed Tomahawk Steak brings the heat and the drama to your dinner table—it’s basically the rockstar of meats, guaranteed to make your taste buds do a happy dance while your smoke alarm nervously side-eyes you from the wall.

Ingredients

– 1 (2-pound) tomahawk steak (go for that dramatic bone-in look, it’s worth it)
– 1/4 cup sriracha (the good stuff, not that sad, watery knockoff)
– 2 tablespoons honey (local if you’re feeling fancy)
– 2 tablespoons soy sauce (I’m team low-sodium to balance the saltiness)
– 1 tablespoon rice vinegar (for that subtle tang)
– 2 cloves garlic, minced (fresh only, none of that jarred nonsense)
– 1 teaspoon smoked paprika (adds that smoky whisper)
– 1/2 teaspoon black pepper (freshly cracked, because we’re not savages)
– 2 tablespoons extra virgin olive oil (my trusty kitchen sidekick)
– 1 teaspoon kosher salt (for that perfect crust)

Instructions

1. Pat the tomahawk steak completely dry with paper towels on all sides.
2. Rub the steak evenly with olive oil, making sure to coat both sides and the edges.
3. Season the steak generously with kosher salt and black pepper, pressing gently to help it adhere.
4. Preheat your grill or cast-iron skillet to high heat, aiming for 450°F—you want that sizzle when the steak hits the surface.
5. Place the steak on the hot grill or skillet and sear for 4 minutes without moving it to develop a deep brown crust.
6. Flip the steak using tongs and sear the other side for another 4 minutes.
7. Move the steak to a cooler part of the grill or reduce the skillet heat to medium (about 350°F) to finish cooking.
8. Insert a meat thermometer into the thickest part of the steak, avoiding the bone, and cook until it reaches 130°F for medium-rare, about 10–12 minutes.
9. While the steak cooks, whisk together sriracha, honey, soy sauce, rice vinegar, minced garlic, and smoked paprika in a small bowl until smooth.
10. Brush half of the sriracha glaze evenly over the top of the steak during the last 3 minutes of cooking.
11. Flip the steak carefully and brush the remaining glaze on the other side, cooking for another 3 minutes until the glaze is sticky and caramelized.
12. Transfer the steak to a cutting board and let it rest for exactly 8 minutes to allow the juices to redistribute.
13. Slice the steak against the grain into 1-inch thick pieces, following the bone for that impressive presentation. Perfectly charred on the outside with a juicy, pink center, this steak packs a sweet-heat punch that’ll have you licking the glaze off your fingers. Serve it sliced on a wooden board with crispy roasted potatoes or shred the leftovers for killer steak tacos the next day.

Tomahawk Steak with Caramelized Onions

Well, if you’re looking to impress your dinner guests (or just treat yourself like the culinary royalty you are), this Tomahawk Steak with Caramelized Onions is your golden ticket to flavor town. It’s the kind of meal that makes you want to do a little happy dance right there in the kitchen—no judgment here!

Ingredients

• 1 Tomahawk steak (about 2.5 lbs) – because size matters when it comes to steak drama.
• 2 large yellow onions, thinly sliced – I swear, patience with these pays off in sweet, sweet rewards.
• 3 tbsp extra virgin olive oil – my go-to for that fruity kick.
• 2 tbsp unsalted butter – because butter makes everything better, obviously.
• 1 tsp kosher salt – for that perfect seasoning hug.
• 1/2 tsp freshly ground black pepper – freshly cracked is non-negotiable in my book.
• 1/4 cup beef broth – trust me, it adds a savory depth that’s pure magic.

Instructions

1. Remove the Tomahawk steak from the refrigerator and let it sit at room temperature for 1 hour to ensure even cooking.
2. Heat 1 tbsp olive oil in a large skillet over medium heat until it shimmers.
3. Add the sliced onions to the skillet and cook for 10 minutes, stirring occasionally, until they begin to soften.
4. Reduce the heat to low and continue cooking the onions for 30 minutes, stirring every 5 minutes, until they turn a deep golden brown.
5. Pour in the beef broth and scrape up any browned bits from the bottom of the skillet for extra flavor.
6. Preheat your oven to 400°F while the onions caramelize.
7. Pat the steak dry with paper towels to help achieve a better sear.
8. Rub the steak all over with the remaining 2 tbsp olive oil, then season generously with kosher salt and black pepper.
9. Heat an oven-safe skillet over high heat until smoking hot, about 3 minutes.
10. Sear the steak for 3 minutes per side until a dark crust forms.
11. Transfer the skillet to the preheated oven and roast for 15 minutes for medium-rare (internal temperature of 130°F).
12. Remove the steak from the oven and top with the caramelized onions and butter.
13. Let the steak rest for 10 minutes on a cutting board to allow juices to redistribute.

Zesty, savory, and downright irresistible, this steak boasts a juicy interior that pairs perfectly with the sweet, silky onions. Serve it sliced thick alongside crispy roasted potatoes or atop a bed of arugula for a meal that’s as stunning as it is delicious—your taste buds will thank you!

Tomahawk Steak with Balsamic Glaze

Gather ’round, carnivorous comrades, because we’re about to transform a hunk of beef into a jaw-dropping masterpiece that’ll make your grill weep with joy. This Tomahawk Steak with Balsamic Glaze isn’t just dinner—it’s a culinary event where the bone handle doubles as your edible scepter of deliciousness.

Ingredients

– 1 massive Tomahawk steak (about 2.5 pounds—go big or go home, I say)
– 2 tablespoons extra virgin olive oil (my trusty sidekick for all things searing)
– 1 tablespoon coarse kosher salt (those big flakes create the perfect crust)
– 2 teaspoons freshly cracked black pepper (freshly ground makes all the difference)
– 1/2 cup balsamic vinegar (the good stuff—none of that watery impostor)
– 2 tablespoons honey (local if you can get it, for that floral sweetness)
– 2 cloves garlic, minced (because everything’s better with garlic)
– 1 tablespoon unsalted butter (always unsalted—we control the salt around here)

Instructions

1. Remove the Tomahawk steak from refrigeration and let it sit at room temperature for 1 hour—this ensures even cooking from edge to bone.
2. Pat the steak completely dry with paper towels while your grill preheats to 450°F for direct heat cooking.
3. Rub the entire surface of the steak with olive oil, making sure every inch gets coated for maximum searing potential.
4. Season both sides aggressively with kosher salt and black pepper, pressing the seasoning into the meat with your palms.
5. Place the steak directly onto the hot grill grates and sear for 4 minutes without moving it to develop a proper crust.
6. Flip the steak using tongs (never a fork—we don’t want precious juices escaping) and cook for another 4 minutes.
7. Move the steak to indirect heat on the cooler side of the grill and insert a meat thermometer into the thickest part.
8. Close the grill lid and cook until the internal temperature reaches 125°F for medium-rare, about 15-20 minutes depending on thickness.
9. While the steak rests, combine balsamic vinegar, honey, and minced garlic in a small saucepan over medium heat.
10. Bring the mixture to a simmer, then reduce heat to low and cook for 8-10 minutes until it thickens to a syrup consistency.
11. Remove the glaze from heat and whisk in the butter until fully incorporated and glossy.
12. Transfer the rested steak to a cutting board and drizzle the warm balsamic glaze generously over the top.
13. Slice against the grain into thick, show-stopping pieces that showcase the beautiful pink interior.

Zesty doesn’t begin to describe the flavor explosion here—the rich, beefy steak gets perfectly balanced by the sweet-tangy glaze that caramelizes into a sticky, glossy coat. That bone-in juiciness combined with the crisp-edged crust creates textural nirvana, making this the ultimate centerpiece for any backyard feast where you want to look like a grill master without actually being one.

Tomahawk Steak with Horseradish Cream

Every carnivorous fantasy deserves a centerpiece worthy of Viking legends and backyard bragging rights—enter the Tomahawk steak, a Flintstone-sized cut that’s equal parts theater and feast. Paired with a zesty horseradish cream that cuts through the richness like a culinary superhero, this dish turns dinner into an event. Trust me, your grill (and your guests) will thank you.

Ingredients

• 1 (2.5-pound) tomahawk ribeye steak—go for one with a thick fat cap, because flavor lives there
• 2 tbsp extra-virgin olive oil, my go-to for a fruity base
• 1 tbsp coarse kosher salt—don’t skimp; this beast needs seasoning
• 1 tsp freshly cracked black pepper, for that gentle heat
• 1/2 cup sour cream, full-fat for maximum creaminess
• 2 tbsp prepared horseradish, and yes, the extra-hot kind if you’re brave
• 1 tbsp fresh lemon juice, squeezed right before mixing to keep it bright
• 1 tsp chopped fresh chives, because green confetti makes everything better

Instructions

1. Pat the tomahawk steak completely dry with paper towels—this ensures a killer sear instead of steam.
2. Rub the steak all over with olive oil, then generously coat both sides with salt and pepper, pressing gently to adhere.
3. Preheat your grill or a cast-iron skillet to high heat, aiming for 450°F—if using a grill, create two zones: one for searing and one for indirect heat.
4. Sear the steak for 3 minutes per side to develop a deep brown crust, using tongs to flip (no piercing!).
5. Move the steak to the cooler side of the grill or reduce heat to 325°F, then cook for 18–22 minutes for medium-rare, checking with a meat thermometer until it hits 130°F internally.
6. Transfer the steak to a cutting board and let it rest for 10 minutes—this keeps the juices locked in, promise.
7. While the steak rests, whisk together sour cream, horseradish, lemon juice, and chives in a small bowl until smooth.
8. Slice the steak against the grain into 1-inch-thick pieces to maximize tenderness.
9. Serve the sliced steak with a generous dollop of horseradish cream on the side.

Oh, the glory of that first bite—juicy, beefy perfection with a peppery crust giving way to tender, pink interior. The horseradish cream adds a cool, tangy kick that balances the steak’s richness beautifully. For a next-level move, pile the slices on a wooden board with roasted potatoes and let everyone dig in family-style.

Tomahawk Steak with Grilled Asparagus

Prepare to meet the rockstar of your grill—the Tomahawk Steak with Grilled Asparagus. This showstopper isn’t just dinner; it’s a culinary event that’ll have your guests snapping pics faster than you can say “medium-rare.” Trust me, wielding that massive bone handle makes you feel like a caveman chef with serious style.

Ingredients

• 1 (2-pound) tomahawk steak (go for prime grade if you’re feeling fancy—it’s worth the splurge!)
• 1 tablespoon kosher salt (I’m generous here because this big boy needs a proper crust)
• 2 teaspoons freshly cracked black pepper (freshly ground makes all the difference, folks)
• 2 tablespoons extra virgin olive oil (my trusty sidekick for everything from searing to dressing)
• 1 pound asparagus spears (look for firm, bright green stalks—no floppy business)

Instructions

1. Pat the tomahawk steak completely dry with paper towels—this is crucial for that perfect sear we’re after.
2. Rub the steak all over with olive oil, then season aggressively with kosher salt and black pepper, pressing gently to adhere.
3. Let the seasoned steak sit at room temperature for 45 minutes (this helps it cook more evenly—no cold center surprises!).
4. Preheat your grill to high heat, aiming for 450°F on the grates (I always use a thermometer because guessing games ruin dinners).
5. Place the tomahawk directly over the hottest part of the grill and sear for 4 minutes without moving it—we’re building flavor here!
6. Flip the steak using tongs (never a fork—we don’t want precious juices escaping) and sear the other side for another 4 minutes.
7. Move the steak to indirect heat, close the grill lid, and cook for 15-20 minutes until it reaches 125°F internally for medium-rare.
8. While the steak rests, toss asparagus with remaining olive oil and grill for 6-8 minutes until tender-crisp with visible char marks.
9. Transfer the steak to a cutting board and let it rest undisturbed for 10 minutes (this redistributes juices—skip it and regret it!).
10. Slice the steak against the grain into thick, juicy pieces and arrange with grilled asparagus.

Marvel at that gorgeous pink center surrounded by a crust that crackles with every bite. The asparagus provides a fresh, smoky crunch that cuts through the steak’s richness beautifully—try draping slices over the spears like a meaty blanket for maximum drama.

Tomahawk Steak with Compound Butter

Move over, regular steaks—there’s a new sheriff in town, and it’s wielding a bone handle like a culinary caveman’s club. This Tomahawk Steak with Compound Butter isn’t just dinner; it’s a flavor-packed spectacle that’ll have your guests swooning and your grill working overtime.

Ingredients

• 1 (2-pound) tomahawk steak—go for a thick-cut beauty, because size matters here
• 2 tablespoons extra virgin olive oil—my go-to for that fruity, rich base
• 1 tablespoon kosher salt—coarse and glorious for that perfect crust
• 1 teaspoon freshly cracked black pepper—freshly ground, please, for maximum zing
• 1/2 cup unsalted butter, softened—room temp is key so it blends like a dream
• 2 cloves garlic, minced—fresh only, none of that jarred nonsense
• 1 tablespoon fresh parsley, chopped—adds a bright, herby kick I adore
• 1 teaspoon lemon zest—just a hint to cut through the richness

Instructions

1. Pat the tomahawk steak dry with paper towels to ensure a killer sear.
2. Rub the steak all over with extra virgin olive oil, coating it evenly.
3. Season both sides generously with kosher salt and freshly cracked black pepper, pressing gently to adhere.
4. Let the steak sit at room temperature for 30 minutes—this helps it cook evenly, a pro tip for avoiding a cold center.
5. Preheat your grill or cast-iron skillet to high heat, aiming for 450°F.
6. Sear the steak for 4–5 minutes per side until a dark brown crust forms.
7. Reduce the heat to medium (about 350°F) and continue cooking for 10–12 minutes, flipping once, until the internal temperature hits 130°F for medium-rare—use a meat thermometer; guessing is for amateurs.
8. Transfer the steak to a cutting board and let it rest for 10 minutes—don’t skip this, or the juices will bail on you.
9. While the steak rests, mix softened unsalted butter, minced garlic, chopped fresh parsley, and lemon zest in a bowl until combined.
10. Slice the steak against the grain and top with dollops of the compound butter.

Unleash that butter to melt into every crevice, creating a juicy, garlic-herb infusion that’s downright addictive. Serve it sliced on a wooden board for a rustic vibe, or pair with crispy roasted potatoes to soak up those glorious drippings—either way, it’s a showstopper that tastes as epic as it looks.

Summary

Looking to elevate your grilling game? These 20 tomahawk steak recipes offer incredible variety for every taste. We hope you find inspiration to fire up the grill and create something spectacular! Don’t forget to leave a comment with your favorite recipe and share this roundup with fellow grill masters on Pinterest. Happy grilling!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.