This grilled tomahawk steak recipe is a hearty meal, perfect for sharing with friends and family. This upside-down grilled steak is cooked to perfection with an inappropriately compound butter infused with shallots, garlic and chives. I love using a Bluetooth-enabled meat thermometer to help me achieve the perfect medium-rare internal temperature.
Steak and Steak Rub:
. 1 tablespoon of brown sugar
. 1 tablespoon Montreal steak seasoning
. 2 teaspoons of garlic powder
. 2 teaspoons of onion powder
. 1 (2 3/4 pound) tomahawk steak (3-inch-thick bone-in ribeye)
. 1/4 cup salted butter, at room temperature
. 1 tablespoon chopped red onion
. 1 clove of garlic, minced
. 1 tablespoon chopped fresh chives
. 2 teaspoons reserved steak rub
To make steak rub, place brown sugar, Montreal steak seasoning, garlic powder and onion powder in a small airtight container; shake or stir until combined. Set aside 2 teaspoons of the steak rub to use in the compound butter.
Place the steaks on a half-sheet pan, and rub the top, bottom, and sides of the steak with the remaining steak rub until well coated. Place the steak, uncovered, in the refrigerator to dry the brine overnight.
For the compound butter, place the butter, shallots, garlic, chives, and 2 teaspoons of the reserved steak rub in a small bowl. Mash together with a fork until combined. Spoon the butter into a small airtight container, cover and refrigerate until ready to use.
Remove the steak from the refrigerator 1 hour before cooking to remove the cold taste. It will cook on the sheet pan you use for dry cooking.
Preheat the oven to 300 degrees F (150 degrees C). The reverse sear method is used to cook these large steaks, so you’ll need an instant-read thermometer. If you are using a digital meat thermometer, set the internal temperature to 110 degrees F (43 degrees C).
Bake the steak on a sheet pan in the preheated oven until an instant-read thermometer inserted into the center reads 110 degrees F (43 degrees C), about 45 minutes. Start checking the temperature at 30 minutes.
During the last 15 to 20 minutes of cooking time, preheat an outdoor grill to high heat and lightly grate oil.
When the steak reaches an internal temperature of 110 degrees F (43 degrees C) measured with an instant-read thermometer, remove it from the oven.
Grill steak directly on the preheated grill grate; sear on both sides, about 2 minutes per side. This is a fatty piece of meat, so be careful with the flame. The internal temperature should now read 125 to 135 degrees F (51 to 57 degrees C) for medium rare.
Remove the steak from the grill, and spread the melted butter over it. Let the butter melt into the steak, heat the fresh garlic, shallots and chives. Let the steak rest for 10 minutes.
Slice the steak and serve with the accumulated juices and melted butter. Be sure to serve the bone–someone will want to chew on it!