Grilling steak reverse sear compound butter

Grilled Steakhouse Tomahawk with Compound Herb Butter

Name: Grilled Steakhouse Tomahawk with Compound Herb Butter
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.5 cup Unsalted butter (room temperature); 2 tbsp Fresh flat-leaf parsley, finely chopped; 1 tbsp Fresh thyme leaves, chopped; 2 cloves Garlic, minced; 1 tsp Lemon zest; 2 tsp Kosher salt; 1 piece Tomahawk ribeye (bone-in), 2–2.5 lb; 1.5 tsp Freshly ground black pepper; 2 tbsp Neutral high-heat oil (grapeseed or vegetable)

A dramatic steakhouse-style tomahawk grilled at home using a two-zone reverse-sear method for an even medium-rare interior and deeply caramelized crust. Finished with a bright compound herb butter, this steak is built for celebrations or an impressive weekend dinner.

0.0(0 reviews)

Prep: 40m · Cook: 45m · Total85 mins

DifficultyMedium

Serves4

AuthorJake

Grilled Steakhouse Tomahawk with Compound Herb Butter

Ingredient Spotlight

Tomahawk ribeye (bone-in), 2–2.5 lb

A tomahawk ribeye is a ribeye steak frenched with a long rib bone left intact, named for its resemblance to a tomahawk axe and popular in American steakhouse cooking. It’s prized for abundant marbling and a rich, beefy-buttery flavor; the long bone makes a dramatic presentation and can slightly change cooking time. Find it at butcher counters, specialty meat markets, or upscale grocery stores (or ask your butcher to French and leave the bone long); good substitutes are a bone-in ribeye (rib steak) or a boneless ribeye/entrecôte, though presentation and cooking characteristics will differ.

Ingredient Spotlight

Neutral high-heat oil (grapeseed or vegetable)

Grapeseed oil is a neutral-flavored oil made from grape seeds (a winemaking byproduct) with a fairly high smoke point, commonly recommended for searing and high-heat cooking when you don’t want added flavor. It tastes very mild and won’t compete with herbs or butter in a recipe. Available in most supermarkets and specialty food stores; suitable substitutes include refined avocado oil, refined canola oil, safflower oil, or peanut oil for similar heat tolerance and neutral flavor.

Jake's note

"This recipe highlights the show-stopping tomahawk while using a reliable two-zone reverse sear so home cooks can reproduce steakhouse results. It shines for dinner parties or milestone meals when you want theater and exceptional flavor."

Grilled Steakhouse Tomahawk with Compound Herb Butter

A tomahawk isn’t just a steak — it’s a moment. This recipe leans into the theatrical bone-in presentation while keeping technique pragmatic: a two-zone reverse sear gives the thick ribeye an even, rosy medium-rare from edge to bone and then rewards you with a deeply caramelized crust when it hits the hot side of the grill. The compound herb butter—bright parsley, lemon zest, thyme and a hit of garlic—cuts through the beef’s richness and melts into the exterior, giving each slice a glossy finish and lively lift.

What makes this version work for home cooks is the balance of control and flavor. You don’t need fancy equipment beyond a probe thermometer and a grill that can do two zones; the indirect phase lets the interior come up gently so the final sear doesn’t overcook, and chilling the butter ensures tidy presentation and fast melting during the rest. Make this when you want to impress without improvising—there’s planning involved, but the payoff is a restaurant-grade steak that slices beautifully and tastes like an occasion.

Plan your timing

Enter your target meal time:

5:31 pm–5:45 pm→Make the compound herb butter

5:45 pm–5:59 pm→Prep and season the tomahawk

5:59 pm–6:13 pm→Set up a two-zone grill for reverse sear

6:13 pm–6:27 pm→Cook indirectly to target internal temperature

6:27 pm–6:41 pm→Sear over high direct heat for a crust

6:41 pm–6:55 pm→Rest, finish with herb butter, and slice to serve

Ingredients

Yield

Instructions

Make the compound herb butter

In a bowl, mash the room-temperature unsalted butter with chopped parsley, thyme, minced garlic, lemon zest and 1/2 teaspoon kosher salt until evenly combined. Shape into a log on plastic wrap, press tightly, then chill at least 20 minutes (freeze 10 minutes if you’re short on time) so the rounds will slice cleanly when serving.

For this step

0.5 cupUnsalted butter (room temperature)
2 tbspFresh flat-leaf parsley, finely chopped
1 tbspFresh thyme leaves, chopped
2 clovesGarlic, minced
1 tspLemon zest
2 tspKosher salt

Prep and season the tomahawk

Pat the tomahawk very dry with paper towels and trim any excessive fat if desired; leave the long frenched bone intact for presentation. Rub the meat lightly with neutral oil, then season liberally with the remaining kosher salt and freshly ground black pepper; let rest uncovered at room temperature 30–45 minutes (or refrigerate uncovered up to 24 hours for a dry-brine — bring back to room temp before grilling).

For this step

1 pieceTomahawk ribeye (bone-in), 2–2.5 lb
1.5 tspFreshly ground black pepper
2 tbspNeutral high-heat oil (grapeseed or vegetable)

Set up a two-zone grill for reverse sear

Preheat one side of your grill to high (direct sear zone ~500–600°F / 260–315°C) and leave the other side off or at low heat for indirect cooking; if using a gas grill, light only half the burners. Place a probe thermometer in the thickest part of the steak and position the steak over the cool zone with the lid closed for the indirect cook.

Cook indirectly to target internal temperature

Cook the tomahawk on the indirect side with the lid closed until the internal temperature reaches about 110–115°F (43–46°C) for medium-rare — typically 20–35 minutes depending on thickness. Use your probe thermometer to monitor; your goal is an even internal temp before the final sear rather than a fast high-heat cook.

Sear over high direct heat for a crust

Move the steak to the hot direct zone and sear 1–2 minutes per side to develop a deep, caramelized crust, rotating for even char and searing the exposed fat and bone edge briefly. If flare-ups occur, move to the cooler zone briefly then return to the sear; finish when the crust is dark and the probe reads about 125–130°F (52–54°C) for medium-rare after carryover.

Rest, finish with herb butter, and slice to serve

Tent the tomahawk loosely with foil and rest 10–15 minutes so juices redistribute and carryover raises the temperature a few degrees. Slice the compound butter into rounds and melt over the steak as it rests, then carve the meat off the bone, slice across the grain into thick pieces, and serve with extra butter on top.

Tips from the kitchen

Use a probe thermometer

Insert the probe into the thickest part of the meat before you start cooking so you can monitor the slow rise during the indirect phase and stop at your precise target.

Try an overnight dry-brine

Season the tomahawk and refrigerate uncovered up to 24 hours to concentrate flavor and dry the surface for a better crust; bring back to room temperature before grilling.

Chill butter for clean slices

Firming the compound butter in the fridge or freezer for 10–20 minutes makes it easy to slice neat rounds that melt attractively over the steak at rest.

Trim fat selectively

Leave a good cap of fat for flavor and protection during the indirect cook, but trim any large flaps that will flare wildly during the sear.

Manage flare-ups smartly

If flames spike while searing, move the steak to the cooler zone briefly rather than dousing with water; return when the flare has settled to finish the crust.

Rotate for even char

Turn the steak 45 degrees during each side’s sear to build a uniform crosshatch and avoid over-charring any one spot.

Variations & substitutions

Smoky coffee rub

Replace the salt and pepper with a mix of finely ground coffee, smoked paprika, brown sugar and a pinch of cayenne for an earthy, slightly sweet crust that plays well with the butter.

Citrus-herb twist

Fold in orange zest and a touch of minced rosemary to the compound butter for a brighter, Mediterranean-style finish that pairs well with lighter sides.

Dairy-free finishing oil

For dairy-free diets, make an herb-infused finishing oil by blending olive oil with parsley, thyme, lemon zest and garlic, and brush on the steak as it rests.

Sous-vide reverse sear

If you own a sous-vide, cook the tomahawk to 125°F in the water bath, chill briefly, then dry and sear on a smoking-hot grill or cast-iron for the same even medium-rare and crust.

Storage & make-ahead

Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days; keep any unused compound butter wrapped and chilled for up to 1 week or freeze for 2–3 months. For reheating, warm gently in a low oven (about 250°F/120°C) on a rack until around 110°F, then flash-sear 30–60 seconds per side to refresh the crust, or slice and warm in a skillet with a splash of beef stock to avoid drying.

What to serve with it

Serve the tomahawk on a wooden board with the bone intact for drama and place butter rounds on top to melt into the slices as guests carve. Pair with roasted fingerling potatoes or charred broccolini, a simple horseradish crème fraîche or blistered mushrooms, and a full-bodied red like Cabernet Sauvignon or a smoky bourbon Old Fashioned.

Frequently asked questions

What internal temperature should I aim for?

For medium-rare, pull the steak from indirect heat at about 110–115°F before the sear, then sear until the probe reads 125–130°F after carryover. Use the probe for accuracy since thickness and grill heat affect timing.

How long should the tomahawk rest?

Rest the steak tented for 10–15 minutes; because it’s thick and bone-in, a full 15 minutes lets juices redistribute and allows the compound butter to melt into the surface.

Can I cook this without a two-zone grill?

Yes—use the oven for the indirect phase at 225–275°F until the internal temp reaches 110–115°F, then finish on a preheated cast-iron skillet or under a screaming broiler to develop the crust.

Why is the butter chilled before serving?

Chilling firms the butter so you can slice attractive rounds that melt slowly and evenly on the steak; it also lets flavors meld so the herb notes are more integrated.

How do I prevent excessive flare-ups?

Trim large fat flaps, sear over a clean grate, and keep a cooler zone ready to move the steak if flames spike; controlling the amount of rendered fat hitting the fire is the key.

Can I cook to a different doneness?

Yes—adjust final target temps: remove from indirect at about 120–125°F for medium and sear to 135–140°F, or lower for rarer results, always accounting for 5–10°F of carryover during rest.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Make the compound herb butter

Unsalted butter (room temperature)0.5 cup
Fresh flat-leaf parsley, finely chopped2 tbsp
Fresh thyme leaves, chopped1 tbsp
Garlic, minced2 cloves
Lemon zest1 tsp
Kosher salt2 tsp

Step 2: Prep and season the tomahawk

Tomahawk ribeye (bone-in), 2–2.5 lb1 piece
Freshly ground black pepper1.5 tsp
Neutral high-heat oil (grapeseed or vegetable)2 tbsp

Nutrition Facts

Per serving: about 1¼ cups

Calories544

Total Fat35.7g

Saturated Fat19.8g

Trans Fat0g

Polyunsaturated Fat1.3g

Monounsaturated Fat3.4g

Total Carbohydrates1.3g

Dietary Fiber0.3g

Total Sugars0.1g

Protein51.2g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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