The Perfect Tomahawk Steak

The Perfect Tomahawk Steak




Prep Time

5 Mins

Cook Time

40 Mins

Total Time

45 Mins



Special Tools

  • 2 SoLo Meats Angus Frenched Tomahawk
  • Kosher salt
  • Pepper

Compound Butter

  • 8 tablespoons salted butter room temperature
  • 2 teaspoon minced garlic
  • 2 teaspoon parsley finely chopped
  • 1 teaspoon rosemary finely chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Worcestershire sauce


    1. Heat an outdoor grill to highest heat. Preheat oven to 375 degrees.
    2. Season steaks generously with salt and pepper. Use approximately 1 teaspoon of salt and pepper per pound of steak. Get the top, bottom, and all the sides. Use a generous amount of salt as this is a thick steak.
    3. Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. You'll know the steak is ready to flip when it releases easily from the grill.
    4. Transfer the steak to a baking sheet . Bake in the preheated oven until the steak reaches an internal temperature of 130 degrees. This will take about 30 minutes, but use a meat thermometer for 100% accuracy.
    5. Let rest 5-10 minutes. Spoon 1-2 tablespoons of compound butter onto the steak. Slice as serve.
    6. For the compound butter: In a bowl, combine butter, garlic, parsley, rosemary, salt, pepper and Worcestershire sauce. Mix until well blended.


    • Rule of thumb when seasoning steaks: 1 teaspoon of kosher salt per pound.
    • Don't have a grill? No problem! Instead of searing your steak on a grill, you can sear it indoors on your stovetop before placing it in the oven. Use a large heavy skillet, preferably cast iron.