Step 1: Prepare the Herb Butter

1. In a bowl, combine butter, garlic, rosemary, thyme, parsley, lemon zest, salt, and pepper.
2. Mix well until smooth.
3. Transfer to plastic wrap or parchment paper, shape into a log, wrap, and chill until firm (30 minutes to 1 hour).

Step 2: Prep the Steak

1. Remove the tomahawk steak from the fridge 1 hour before cooking to come to room temperature.
2. Pat it dry with paper towels.
3. Rub both sides with olive oil.
4. Season generously with kosher salt and black pepper.

Step 3: Grill or Sear + Oven (Two Methods)

Grill Method (Recommended):

1. Preheat your grill to high heat (~500°F/260°C) for direct grilling and set up a cool side for indirect heat.
2. Sear the steak over direct heat for 3–4 minutes per side until crust forms.
3. Move the steak to indirect heat and grill with the lid closed until internal temp reaches:
   • 125°F (52°C) for medium-rare
   • 135°F (57°C) for medium
     Use a meat thermometer for best accuracy.
4. During the last 5 minutes, place slices of herb butter on top to melt.

Pan + Oven Method:

1. Preheat oven to 375°F (190°C).
2. Sear the steak in a large cast-iron skillet over high heat for 3–4 minutes per side until browned.
3. Transfer skillet to oven and roast until desired doneness is reached (about 10–15 minutes for medium-rare).
4. Add herb butter to the pan and baste the steak just before removing.

Step 4: Rest and Serve

1. Remove steak and let rest on a board for 10 minutes.
2. Top with extra slices of herb butter while resting.
3. Slice against the grain and serve.

Suggested Sides:

• Grilled corn with parmesan and lime
• Crispy rosemary potatoes
• Charred broccolini
• Garlic butter mushrooms

Pro Tips:

• Let the meat rest to keep it juicy and tender.
• Use compound butter generously—it’s where the flavor magic happens.
• Reverse-searing is another great option if you want a thicker crust with slow cooking.

Would you like a smoky coffee rub or bourbon glaze twist on this steak next? Let me know and I’ll fire it up!