GRILLED MINI BONE TOMAHAWK STEAK WITH COMPOUND BUTTER
Impress your guests with this thick & juicy cut that’s perfect for grilling and is a showstopper for your backyard BBQ.
Ingredients
- 1 Mini Bone Tomahawk Steak (40-44oz)
Compound Butter ingredients:
- ½ cup (1 stick) of unsalted butter - softened
- 4 cloves of roasted garlic, smashed
- 1/2 Tbsp. chopped fresh parsley
- 1/2 Tbsp. chopped fresh oregano
- 1/4 teaspoon salt or to taste
Steps
- Prepare the compound butter in advance. Bring butter to room temperature. Place all ingredients in a sturdy bowl and mash with a fork, then spatula to combine thoroughly. Lay a sheet of plastic wrap or parchment paper on the counter and spoon all the compound mixture onto the wrap. Form into a log, wrap, and refrigerate for at least 3 hours.
- Let the steak come to room temperature before grilling. This will help it cook more evenly.
- Season well with a simple rub of salt, pepper, and garlic powder is a classic choice or seasonings of your choice.
- Sear the steak over high heat for a few minutes on each side, then move it to a cooler part of the grill to finish cooking. This will help ensure that the steak is cooked through without burning the outside. You can also use a meat thermometer to check the internal temperature of the steak, which should be around 130–135°F for a medium-rare finish.
- Remove from the grill when at the desired temperature and let rest for 10 minutes. Top with compound butter while it is still warm so butter melts and coats the steak.
Recipe and picture courtesy of JerseyBites.com
