Grilled Tomahawk Ribeye Steak with Garlic Pepper Compound Butter

Name: Grilled Tomahawk Ribeye Steak with Garlic Pepper Compound Butter
Prep time: 45 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: piece Tomahawk ribeye steak; Kosher salt; Black pepper, coarse; Flaked sea salt; Olive oil; 0.5 cup Unsalted butter, softened; 1 tbsp Black peppercorns, whole; 3 clove Garlic, finely minced; 1 tbsp Fresh parsley, minced

45 mins prepServes 2

This recipe guides you through making a perfectly grilled tomahawk ribeye steak, enhanced with a flavorful homemade garlic pepper compound butter. Ideal for sharing with friends.

2 servings

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Instructions

STEP 1: SALT

Liberally season the tomahawk with kosher salt on all sides and refrigerate for 12-24 hours. You can skip this step for thin steaks.

STEP 2: TEMPER

Remove steak from fridge and let rest at room temperature for 20-30 minutes while grill preheats.

STEP 3: BUTTER

Add the peppercorns to a Ziploc bag and crush with a rolling pin or meat mallet until coarse. Combine the compound butter ingredients in a small bowl and mix. Transfer the butter to a sheet of plastic wrap and form into a log, about 2 inches in diameter. Transfer the butter to the fridge to firm up.

STEP 4: SEASON

Immediately before grilling, pat the steak with a paper towel to remove all moisture from the surface. Coat the steak with olive oil and liberally season the steak with kosher salt and coarse black pepper.

STEP 5: GRILL

Grill directly over high heat for 2-3 minutes each side. Transfer the steak to indirect medium heat for a few more minutes until the internal temperature is within about 5-7 degrees from your desired doneness (remove at 125F for medium rare).

STEP 6: REST

Top the steak with the Garlic Pepper Compound Butter and tent with foil. Let rest at room temperature for 10-15 minutes before slicing.

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Grilled Tomahawk Ribeye Steak with Garlic Pepper Compound Butter

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