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Perfect Grilled Tomahawk Steak Recipe with Easy Blue Cheese Butter

grilled tomahawk steak - featured image
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A bold and satisfying grilled tomahawk steak topped with a creamy blue cheese compound butter, perfect for impressing guests or enjoying a special meal at home.

Ingredients

Scale
  • 1 tomahawk steak (2 to 2.5 pounds / 900 to 1100 grams)
  • Coarse kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 4 ounces blue cheese (such as Maytag or Roquefort), crumbled
  • 1/2 cup (115 grams) unsalted butter, softened
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Prepare the compound butter: In a mixing bowl, combine softened unsalted butter, crumbled blue cheese, minced garlic, chopped fresh parsley, chopped chives, and optional lemon zest. Mix until well blended but still slightly chunky. Shape into a log using plastic wrap and chill in the fridge for at least 1 hour.
  2. About 30 minutes before grilling, bring the tomahawk steak to room temperature. Rub both sides with olive oil, then generously season with coarse kosher salt and freshly ground black pepper.
  3. Preheat your grill for two-zone cooking: one side high heat (about 500°F/260°C) and the other side cooler for indirect cooking. Clean and oil the grates.
  4. Sear the steak over the hottest part of the grill for 3-4 minutes per side until a deep caramelized crust forms. Use tongs to turn the steak.
  5. Move the steak to the cooler side of the grill, close the lid, and cook until the internal temperature reaches desired doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. Check temperature starting around 15 minutes.
  6. Remove the steak from the grill and let it rest on a cutting board, tented loosely with foil, for 10 minutes to redistribute juices.
  7. Slice the steak against the grain and serve topped with a generous pat of the chilled blue cheese compound butter, allowing it to melt over the steak.

Notes

Use a meat thermometer for best results to avoid overcooking. Let the steak rest after grilling to keep it juicy. For a more intense sear, briefly re-sear after resting. If no grill is available, sear in a cast-iron skillet and finish in a 400°F oven. The compound butter can be made in advance and stored in the fridge or freezer.

Nutrition

Keywords: tomahawk steak, grilled steak, blue cheese butter, compound butter, steak recipe, easy steak, backyard grilling

Find it online: https://bitefuljoy.com/perfect-grilled-tomahawk-steak-recipe-with-easy-blue-cheese-butter/