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Perfect Grilled Tomahawk Ribeye Steak Recipe with Easy Herb Butter

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A straightforward yet impressive recipe for grilling a juicy, marbled Tomahawk ribeye steak topped with a flavorful herb compound butter that melts perfectly over the hot meat.

Ingredients

Scale
  • 1 Tomahawk ribeye steak (about 2–2.5 lbs / 900–1130 g), well-marbled bone-in ribeye
  • 4 tablespoons unsalted butter, softened (European-style butter recommended)
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh parsley, finely chopped
  • 2 cloves garlic, minced
  • Coarse kosher salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • Optional: squeeze of lemon juice

Instructions

  1. Prepare the Herb Compound Butter: In a small bowl, combine softened butter, minced garlic, chopped rosemary, thyme, parsley, and a pinch of salt. Mix well. Add a squeeze of lemon juice if desired. Shape into a log using plastic wrap and refrigerate until firm (about 30 minutes).
  2. Prep the Steak: Remove the Tomahawk ribeye from the fridge 30 minutes before grilling to come to room temperature. Pat dry with paper towels.
  3. Season the Steak: Lightly brush the steak with olive oil on both sides. Generously season with kosher salt and freshly ground black pepper.
  4. Preheat Your Grill: Set up a charcoal grill with two zones—one side with direct heat and the other with indirect heat. Aim for about 450°F (230°C) on the hot side. For gas grills, preheat and set burners accordingly.
  5. Sear the Steak: Place the steak on the direct heat side. Sear each side for 4-5 minutes until a brown crust with grill marks forms. Flip gently with tongs.
  6. Finish Cooking Indirectly: Move the steak to the cooler side of the grill. Close the lid and cook for 10-15 minutes until the internal temperature reaches 125°F (52°C) for medium-rare or your preferred doneness. Check with an instant-read thermometer starting at 10 minutes.
  7. Rest the Steak: Remove from the grill and tent loosely with foil. Let rest for 10 minutes to allow juices to redistribute.
  8. Serve with Herb Butter: Slice the steak against the grain and top each portion with a pat of the chilled herb compound butter, allowing it to melt over the steak.

Notes

Use a two-zone grilling setup for best results. Resting the steak after cooking is essential for juicy meat. If no grill is available, sear in a cast-iron skillet and finish in a 400°F oven. Herb butter can be made ahead and stored refrigerated or frozen. Avoid microwaving leftovers to prevent rubbery texture.

Nutrition

Keywords: Tomahawk ribeye, grilled steak, herb butter, backyard grill, steak recipe, easy steak, compound butter, charcoal grill

Find it online: https://milaspoon.com/perfect-grilled-tomahawk-ribeye-steak-recipe-with-easy-herb-butter/