• Generously season with salt, pepper and olive oil, and allow the steak to sit on the counter until it is room temperature.
  • Heat the grill to high.
  • Sear the steak for 3 minutes, turn 45° and sear for another 4 minutes.
  • Flip and repeat.
  • Move to the cooler side of the grill and cook each side for 10-12 minutes watching that the steak does not get too charred.
  • Cook to an internal temperature of 125°F for medium rare steak.
  • Slice and serve hot with thyme compound butter.
Thyme Compound Butter
  • Finely chop the thyme and shallot.
  • In a small bowl, mix all ingredients, season and roll into a six-inch log in parchment paper.
  • Chill for at least two hours to allow flavors to develop. Slice and serve on top of your hot, sliced tomahawk steak.

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