Grilled Tomahawk Rib-Eye Steak With Fines Herb Compound Butter Recipe
Prep Time:
3 hours, 5 minutes
Cook Time:
1 hour, 30 minutes
Servings:
2 Servings
Ingredients
  • ½ cup unsalted butter, softened to room temperature
  • 1 clove garlic, minced
  • 2 teaspoons minced shallot
  • 1 tablespoon minced parsley
  • 1 tablespoon minced chives
  • 2 teaspoons minced tarragon
  • ½ teaspoon smoked Maldon sea salt
  • 1 (1 ½–2 pound) tomahawk steak
  • 1 tablespoon avocado oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked pepper
Directions
  1. Add softened butter, garlic, shallots, parsley, chives, tarragon, and Maldon salt to a small bowl.
  2. Mix well to combine.
  3. Place butter mixture on a sheet of plastic wrap.
  4. Form into a log shape, folding in the edges of the plastic wrap. Chill for 3 hours.
  5. Preheat grill to 250 F.
  6. Coat one side of steak with oil. Flip and repeat.
  7. Season steak on both sides with salt and pepper, and allow the steak to come to room temperature for 30 minutes.
  8. Add a meat thermometer to steak and place on grill over indirect heat.
  9. Cook for approximately 1 hour and 15 minutes, flipping once, until the steak reaches an internal temperature of 120 F.
  10. Remove steak from grill and increase grill temperature to 475 F.
  11. Return the steak to the grill over direct heat and sear for 2 minutes on each side, or until the steak reaches an internal temperature of 130 F.
  12. Remove steak from grill, cover lightly with foil, and allow to rest for a minimum of 5 minutes.
  13. Using a warm knife, slice the chilled butter into rounds.
  14. To cut the steak, run a knife along the bone to remove, then slice the steak into thin pieces.
  15. Serve with fines herb butter.