These grilled tomahawk steaks are thick, juicy, and packed with rich, beefy flavor. Seasoned with a bold steak rub, grilled until beautifully charred, and finished with melting butter, they make an impressive meal for BBQ lovers and special occasions.
The secret to achieving a delicious crust while keeping the center tender is to use indirect heat first, followed by a hot sear, and always allow the steaks to rest before slicing.
Ingredients
- 2 tomahawk ribeye steaks, approximately 2–3 pounds (900 g–1.4 kg) each
- 2 tablespoons olive oil
- 2 tablespoons coarse kosher salt, or to taste
- 2 tablespoons freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 4 tablespoons unsalted butter
- 3 garlic cloves, lightly crushed
- 2 sprigs fresh rosemary (optional)
- 2 sprigs fresh thyme (optional)
Instructions
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