Garlic Butter Tomahawk Steaks

🧂 Ingredients

• 1 tomahawk steak

  (at least 2 " thick)
• 1 tablespoon coarse salt
• 1 1/2 teaspoons black pepper

  16-mesh
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• For baste:
• 1/4 cup butter
• 6 cloves garlic

  minced

Instructions

• 1 Combine salt, pepper, onion powder, and oregano in a small bowl. Apply rub to
  both sides of the steak and on the sides too.
• 2 Let steaks rest at room temperature for 30-45 minutes before cooking.
• 3 Setting up your grill: charcoal, gas, and pellet grills
• 4 Prepare your grill for indirect cooking (or two-zone cooking). Add desired wood
  about 5 minutes before the meat goes on the grill.
• 5 For charcoal, bank all the hot coals to one side. For a gas grill, leave the
  middle burner off and set the two opposing burners to medium heat. For a pellet
  grill, preheat to 225-250 degrees F.
• 6 Place steaks onto the indirect cooking side of your grill (gas and charcoal),
  close the lid and cook for 20 minutes.
• 7 Next, place a large cast-iron pan on the griddle over direct heat (gas and
  charcoal units only).
• 8 Turn steaks and cook for another 20 minutes, or until the internal temperature
  reaches 115-120 degrees F.
• 9 Melt butter in the pan, add minced garlic cloves, and saute for 10 seconds. It
  will be hot, so this will go quickly.
• 10 Place tomahawk steak in the pan and sear in garlic butter for 2 minutes per
  side.
• 11 For pellet grill users: Remove steaks from the grill, and increase your grill’s
  temperature to 500 degrees F. Add the skillet and let it heat up. Once up to
  temperature, follow the steps above.
• 12 Once steaks are cooked, promptly remove the tomahawk stead from the skillet and
  let it rest for 10 minutes before slicing.
• 13 Place the steak onto a clean cutting board, then run a sharp knife along the
  bone to separate the meat. Next, cut into thin slices and serve.

Nutrition Info