Tomahawk Ribeye Steak

Tomahawk Ribeye Steak
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Tomahawk Ribeye Steak

Recipe by BacusBBQ


Prep time


Cooking time




A huge tomahawk ribeye steak reverse seared to a perfect medium rare and topped with melted compound butter.


  • 1 1 tomahawk steak (typically 32 to 40 oz)

  • 2 tbsp 2 olive oil

  • 3 tbsp 3 steak seasoning of choice

  • Compound Butter
  • 1 stick 1 non salted butter (room temp)

  • 1 tsp 1 minced garlic

  • 1 tbsp 1 chopped parsley

  • 1 tsp 1 salt

  • 1 tsp 1 black pepper


  • Mix ingredients for compound butter and roll up in saran wrap. You can then form the butter (within the saran wrap) to make a stick. Place in the fridge.
  • Rub olive oil all over the steak and coat both sides with the steak seasoning.
  • Heat your grill to 250 degrees F indirect. Place the steak on the grill and smoke until the internal temperature reaches 110 degrees F. You can use wood chips / chunks to add a great smoky flavor.
  • Remove the steak from the grill and set aside. Heat your grill to 600 degrees F direct. Once ready, please the steak on the hot grill and cook for 1-1.5 minutes per side, or until your desired doneness is achieved. I prefer 125-130 degrees F, but it's always subjective as everyone has their own preference.
  • Remove the steak from the grill and let rest for 10 minutes. During this time take 2 slices of compound butter and place one on top of the steak and one on the bottom. By the time the 10 minutes is over the butter will have melted. Slice up and dig in.

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