Grilled Tomahawk Ribeye with Garlic Pepper Compound Butter

Name: Grilled Tomahawk Ribeye with Garlic Pepper Compound Butter
Prep time: 10 min
Cook time: 25 min
Total time: 10 min
Yield: 2
Cuisine: American
Ingredients: 1 piece Tomahawk ribeye; Kosher salt; Coarse black pepper; Flaked sea salt; Oil; Garlic pepper compound butter

10 mins prepServes 2

A steakhouse-style recipe for grilling a tomahawk ribeye to medium-rare perfection, enhanced with a garlic pepper compound butter. Note: The full recipe for the compound butter is linked externally in the original content.

2 servings

Checkout experience

Shop ingredients

Instructions

STEP 1: SALT

Liberally season the ribeye with kosher salt and refrigerate uncovered for 12–24 hours (skip this step for thin steaks).

STEP 2: GRILL

Pat the steak dry, coat it with oil, and season with additional salt and pepper. Grill over high heat for 2–3 minutes per side, then move to indirect medium heat until the internal temperature reaches 125°F for medium-rare.

STEP 3: REST

Top the cooked steak with garlic pepper compound butter, tent with foil, and let it rest for 10–15 minutes before slicing.

View original recipe

Grilled Tomahawk Ribeye with Garlic Pepper Compound Butter

What you need

Instructions

More recipes

Orange & Black Pepper Roasted Chicken with Cilantro-Garlic Rice and Blistered Green Beans

Bluefin a la mexicana

Citrus-Marinated Tri-Tip Tacos with Salsa Macha and Potato Costra

Citrus-Marinated Tri-Tip Tacos with Crispy Fry-Quesillo Costra and Salsa Macha

Grilled Flat Iron Steak with Cilantro-Lime Chimichurri, Oaxaca Jalapeños & Strawberry Salad with Charred Lemon Vinaigrette

Steak Salad, Hold the Lettuce

Carne en Salsa Verde

Brown Butter Sage Ravioli with a Lemon Ricotta Filling

Grilled Black Opal Ribeye With Garlic Pepper Compound Butter, Cast Iron Potatoes, And Chile Gueros

Ranchera Carne Asada Tacos With Seared Panela, Garlic Pepper Onions, and Salsa Verde

Garlic Serrano Grilled Chicken

California Taco with Grilled Tri-Tip, Quesillo, Guacamole, Salsa, and Crispy Fries