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Grilled Tomahawk Rib-Eye Steak With Fines Herb Compound Butter Recipe


    For the Steak:

    • 1 Tomahawk rib-eye steak (2-3 inches thick)
    • Salt and freshly ground black pepper, to taste
    • 2 tablespoons olive oil
    • 4 garlic cloves, minced
    • 2 teaspoons fresh rosemary, finely chopped
    • 2 teaspoons fresh thyme, finely chopped

    For the Fines Herbs Compound Butter:

    • 1 cup (2 sticks) unsalted butter, softened
    • 2 tablespoons fresh parsley, finely chopped
    • 1 tablespoon fresh chives, finely chopped
    • 1 tablespoon fresh tarragon, finely chopped
    • 1 teaspoon fresh chervil, finely chopped (optional)
    • Salt and freshly ground black pepper, to taste


    Prepare the Steak:

    Take the Tomahawk rib-eye steak out of the refrigerator at least 30 minutes before cooking to bring it to room temperature.

    Preheat your grill to high heat.

    Season the Steak:

    Pat the steak dry with paper towels.

    Season the steak generously with salt and freshly ground black pepper on all sides.

    In a small bowl, mix together olive oil, minced garlic, chopped rosemary, and chopped thyme.

    Rub the steak with the herb and garlic mixture, ensuring it’s evenly coated.

    Grill the Steak:

    Place the seasoned steak on the preheated grill.

    Sear each side for 2-3 minutes or until a golden crust forms.

    Reduce the heat to medium and continue cooking, turning the steak occasionally, until it reaches your desired doneness.

    Use a meat thermometer to check for internal temperature.

    For medium-rare, aim for an internal temperature of around 130°F (54°C).

    Adjust the cooking time according to your preference.

    Rest the Steak:

    Once the steak reaches your desired doneness, remove it from the grill and let it rest on a cutting board for 10 minutes.

    This allows the juices to redistribute, ensuring a moist and flavorful steak.

    Prepare the Fines Herbs Compound Butter:

    In a medium bowl, combine softened butter, chopped parsley, chopped chives, chopped tarragon, and chopped chervil (if using).

    Season the compound butter with salt and freshly ground black pepper to taste.

    Mix well until all the herbs are evenly distributed.


    Slice the rested Tomahawk rib-eye steak against the grain into thick slices.

    Place the slices on a serving platter and top each slice with a generous dollop of fines herbs compound butter.

    Serve immediately and enjoy the rich, flavorful experience of the grilled Tomahawk rib-eye steak with fines herbs compound butter.

    This recipe is sure to impress your guests with its combination of a perfectly grilled Tomahawk rib-eye steak and the vibrant flavors of fines herbs compound butter.

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