Ingredients:

  • 2 lb (900 g) tomahawk steak, bone-in
  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 g) sea salt
  • 1 teaspoon (5 g) freshly ground black pepper
  • ½ cup (115 g) unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons (30 ml) fresh parsley, finely chopped
  • 1 tablespoon (15 ml) fresh rosemary, finely chopped
  • 1 teaspoon (5 g) lemon zest
  • ½ teaspoon (2 g) sea salt

Instructions:

  1. Remove the tomahawk steak from the fridge and let it come to room temperature for 30 minutes.
  2. Pat the steak dry with paper towels.
  3. Rub the steak with olive oil
  4. In a small bowl, combine softened butter, minced garlic, parsley, rosemary, lemon zest, and sea salt.
  5. Mix until well combined and set aside.
  6. Preheat the grill to high heat (~450°F/232°C).
  7. Place the steak on the grill; close the lid and cook for 5-7 minutes on one side until a crust forms.
  8. Flip the steak using tongs; grill for another 5-7 minutes on the other side.
  9. Check the internal temperature using a meat thermometer for desired doneness.
  10. During the last few minutes of grilling, brush the steak generously with garlic butter.
  11. Remove the steak from the grill, cover loosely with aluminum foil, and let it rest for 10 minutes.
  12. Slice against the grain for tenderness and serve topped with any remaining garlic butter.