Thick-Cut Tomahawk Steak with Montreal Steak Spice and Garlic Herb Butter (BBQ + Oven Finish)
This tomahawk steak recipe is based on my YouTube video “Le Tomahawk AAA vieilli 120 jours”, but I’ve adjusted a few details since publishing the video so that you can easily reproduce it at home. The goal is simple: a thick, beautifully seared AAA tomahawk steak, finished in the oven, served with a homemade herb compound butter and retro-style vegetable garnish.
This style of recipe works wonderfully for special occasions in Canada and the USA when you want a show-stopping grilled tomahawk steak without overcomplicating things. We’ll season it properly, control the internal temperature, and let it rest so the meat stays juicy and tender.
Why you’ll love this tomahawk steak
- Perfect for thick AAA tomahawk steaks (about 2 kg / 4.4 lb).
- Combines high-heat grilling with an oven finish, easy to reproduce on a gas grill, charcoal grill, or a simple cast-iron grill pan.
- The herb compound butter melts over the hot beef and adds flavor without hiding the taste of aged meat.
- The side of “mushroom-style” potatoes and green vegetables gives you a complete plate that looks like a restaurant dish.
If you enjoy classic steak recipes like my Roquefort sauce for steak with cooking temperatures or my steak sauce entrecôte with warm herb butter emulsion, this tomahawk will fit right into your rotation.
Ingredients
For the tomahawk steak (serves 3–4)
- 2000 g (4.4 lb) tomahawk steak, AAA beef, 120-day aged if possible
- 10 g (1 tbsp) Montreal steak spice
- 10 g (2 tsp) fine salt
- 5 g (1 tsp) freshly ground black pepper
- 15 ml (1 tbsp) neutral oil (canola, grapeseed, etc.)
For the herb compound butter
- 240 g (1 cup) salted butter, softened
- 40 g (1.5 oz) fresh parsley, finely chopped
- 60 g (2 small) shallots, finely minced
- 15 ml (1 tbsp) freshly squeezed lemon juice
- 1 g (¼ tsp) chili flakes or mild crushed chili
For the vegetable garnish
Mushroom-style potatoes
- 600 g (1.3 lb) waxy potatoes, small or medium
- 10 g (2 tsp) salt (for blanching water)
- 1 g (¼ tsp) ground turmeric (for color)
- 45–60 ml (3–4 tbsp) duck fat
Green and roasted vegetables
- 250 g (9 oz) broccoli florets
- 200 g (7 oz) zucchini, sliced in 1 cm (½ inch) rounds
- 250 g (9 oz) tomatoes, medium, for decorative “70s-style” tomato–zucchini fans
- 10 g (2 tsp) salt, divided
- 5 g (1 tsp) black pepper
Step-by-step instructions
1. Season and prepare the tomahawk
- Remove the tomahawk steak from the fridge 45–60 minutes before cooking so it can come closer to room temperature.
- Pat it dry with paper towel.
- Rub the meat with neutral oil, then season generously with salt and black pepper on all sides.
- Let it sit on a rack while you prepare the vegetables. Just before searing, sprinkle with Montreal steak spice.
For more ideas on how to season meat, you can also look at my homemade garlic butter or even my homemade chimichurri if you like a fresh, herby finish.
2. Make the herb compound butter
- In a bowl or food processor, combine the softened salted butter, parsley, shallots, lemon juice, and chili flakes.
- Mix until everything is well distributed.
- Taste and adjust with a bit more lemon or chili if needed.
- Transfer the butter onto a piece of plastic wrap or parchment, roll into a tight log, twist the ends, and refrigerate until firm.
You can use this same butter on other steaks like a classic beef Wellington or simply over homemade mashed potatoes.
3. Prepare the mushroom-style potatoes
- Bring 1 L (4 cups) of water to a boil with 10 g salt and turmeric.
- Peel the potatoes partially, leaving a band of skin around the top to imitate a mushroom cap.
- With a small knife, carve the base so the potato looks like a little mushroom. Keep the trimmings for roasting.
- Drop the carved potatoes into the boiling water and blanch for 1 minute.
- Drain and let them steam-dry in the colander.
Later, the potatoes and trimmings will be roasted in duck fat in the oven until golden, similar in spirit to my Parisian potatoes with bacon.
4. Blanch the green vegetables
- In another pot of boiling salted water (about 10–12 g salt per liter), blanch the broccoli florets for 4 minutes.
- Drain and let them cool on a tray without plunging into cold water so they don’t become watery.
- Slice the zucchini into thick rounds.
- Make vertical cuts in the tomatoes, then insert slices of zucchini to create a fan effect (a fun retro 1970s garnish).
If you love vegetable sides, you might also enjoy my creamy zucchini gratin or my creamy green pasta with spinach and basil.
5. Roast the vegetables
- Preheat the oven to 175°C (350°F).
- In a roasting pan, melt the duck fat. Add the carved potatoes and trimmings, season lightly, and roast for about 15–20 minutes, turning once or twice, until golden and tender.
- Add the tomato–zucchini fans to the pan for the last 10–15 minutes so they roast gently and hold their shape.
- Reheat the blanched broccoli in the same pan or in a separate small dish before serving.
For more potato ideas, you can check out my simple Parisian potatoes or my cheesy three-cheese mac and cheese for another rich side.
6. Sear and oven-finish the tomahawk steak
- Preheat a grill or heavy cast-iron grill pan to very high heat, aiming for around 260–300°C (500–575°F).
- Place the tomahawk on the grill and sear for 2 minutes in the first position.
- Rotate 90 degrees and sear another 2 minutes to create nice grill marks.
- Flip the steak, sear 2 minutes, then rotate and sear a final 2 minutes on that side.
- Transfer the steak to a rack set over a tray and place in the preheated 175°C (350°F) oven.
- Roast until the internal temperature reaches:
- 49–52°C (120–125°F) for rare
- 54–57°C (130–135°F) for medium rare
- 60–63°C (140–145°F) for medium
- 49–52°C (120–125°F) for rare
- This can take 8–15 minutes, depending on your oven and the thickness of the steak. Use a meat thermometer.
Once it’s done, transfer the tomahawk to a board, tent loosely with foil, and rest 10–15 minutes before slicing. This step is crucial, just like when making dishes such as my roast pork rack or duck breast with Dijon mustard cream.
7. Slice, plate, and serve
- Carefully cut the meat away from the bone, then slice the tomahawk into thick slices.
- Arrange the slices slightly overlapping on a warm platter.
- Place the mushroom-style potatoes, roasted tomato–zucchini fans, and broccoli around the steak.
- Slice the herb butter log into thick coins and place them over the hot meat so they melt.
Serve immediately. If you want a sauce on the side, try my creamy mushroom sauce for steak or my creamy Roquefort sauce.
Substitutions and variations
- Beef cut: If you can’t find a tomahawk, use a bone-in ribeye or a thick côte de bœuf.
- Butter: Unsalted butter works too; just adjust salt. You can flavor it with garlic like my homemade garlic butter.
- Duck fat: Replace with beef tallow, ghee, or a mix of butter and oil.
- Spices: Montreal steak spice can be swapped for a homemade blend inspired by my Cajun spice mix.
- Sides: Instead of the retro vegetables, serve with authentic French fries, creamy tomato pasta, or cheesy beef macaroni casserole.
FAQ
How long does it take to cook a tomahawk steak?
For a 2 kg (4.4 lb) tomahawk, count about 8–10 minutes total searing on high heat, then 8–15 minutes in the oven at 175°C (350°F), plus 10–15 minutes resting time.
Do I need a meat thermometer?
For thick steaks like this, a thermometer is highly recommended. It’s the best way to hit the perfect medium rare, just like when cooking my roast turkey or beef Bourguignon.
Can I cook this tomahawk entirely in the oven?
Yes. Sear it in a hot cast-iron skillet on the stovetop first, then finish in the oven as described. You’ll get less grill flavor but a very nice crust.
Can I make the compound butter in advance?
Absolutely. It keeps 3–4 days in the fridge and freezes well for up to 2–3 months.
What dessert goes well after such a rich steak?
Try something classic and simple like my moist dark chocolate cake, lemon meringue pie, or no-churn dark chocolate ice cream.
What to serve with this tomahawk steak (suggested recipes)
- Homemade mashed potatoes
- Parisian potatoes with bacon
- Authentic Belgian fries
- Creamy mozzarella parmesan pasta
- Homemade tomato sauce with fresh tomatoes
- Homemade Big Mac “Mac Michel” burger
- Moist and fluffy blueberry muffins for brunch leftovers the next day
Thick-Cut Tomahawk Steak with Montreal Steak Spice and Garlic Herb Butter (BBQ + Oven Finish)
Ingredients
Tomahawk and seasoning
- 2000 g 4.4 lb tomahawk steak, AAA, bone-in
- 10 g 1 tbsp Montreal steak spice
- 10 g 2 tsp fine salt
- 5 g 1 tsp black pepper
- 15 ml 1 tbsp neutral oil
Herb compound butter
- 240 g 1 cup salted butter, softened
- 40 g 1.5 oz fresh parsley, chopped
- 60 g 2 small shallots, minced
- 15 ml 1 tbsp lemon juice
- 1 g ¼ tsp chili flakes
Vegetable garnish
- 600 g 1.3 lb waxy potatoes
- 10 g 2 tsp salt (for water)
- 1 g ¼ tsp turmeric
- 45 –60 ml 3–4 tbsp duck fat
- 250 g 9 oz broccoli florets
- 200 g 7 oz zucchini, sliced
- 250 g 9 oz tomatoes
- 10 g 2 tsp salt, divided
- 5 g 1 tsp black pepper
Instructions
- Season steak: Pat tomahawk dry. Rub with oil, then season all sides with salt and pepper. Let rest at room temperature 45–60 minutes. Just before searing, sprinkle with Montreal steak spice.
- Make herb butter: Mix softened butter, parsley, shallots, lemon juice, and chili. Shape into a log in plastic wrap and refrigerate.
- Prep potatoes: Bring 1 L salted water with turmeric to a boil. Carve potatoes into mushroom shapes, keeping trimmings. Blanch 1 minute, then drain.
- Blanch broccoli: In salted boiling water, blanch broccoli florets 4 minutes. Drain and let cool on a tray. Slice zucchini and prepare tomato–zucchini fans by inserting zucchini slices into slits cut in the tomatoes.
- Roast vegetables: Preheat oven to 175°C (350°F). In a roasting pan, melt duck fat, add potatoes and trimmings, season, and roast 15–20 minutes until golden, turning once or twice. Add tomato–zucchini fans for the last 10–15 minutes. Reheat broccoli in the pan before serving.
- Sear tomahawk: Preheat grill or cast-iron grill pan to very high heat (260–300°C / 500–575°F). Sear steak 2 minutes per position, rotating to create grill marks (about 8 minutes total).
- Finish in oven: Transfer steak to a rack over a tray. Roast at 175°C (350°F) until internal temperature reaches 49–52°C (120–125°F) for rare, 54–57°C (130–135°F) for medium rare, or 60–63°C (140–145°F) for medium. This usually takes 8–15 minutes.
- Rest and slice: Remove steak from oven, tent loosely with foil, and rest 10–15 minutes. Cut meat from the bone, slice thickly, and arrange on a warm platter.
- Serve: Add roasted potatoes, tomato–zucchini fans, and broccoli to the plate. Slice the herb butter and place coins on top of the hot steak so it melts. Serve immediately.
Video
Notes
FAQ
How long does it take to cook a tomahawk steak?For a 2 kg (4.4 lb) tomahawk, count about 8–10 minutes total searing on high heat, then 8–15 minutes in the oven at 175°C (350°F), plus 10–15 minutes resting time. Do I need a meat thermometer?
For thick steaks like this, a thermometer is highly recommended. It’s the best way to hit the perfect medium rare, just like when cooking my roast turkey or beef Bourguignon. Can I cook this tomahawk entirely in the oven?
Yes. Sear it in a hot cast-iron skillet on the stovetop first, then finish in the oven as described. You’ll get less grill flavor but a very nice crust. Can I make the compound butter in advance?
Absolutely. It keeps 3–4 days in the fridge and freezes well for up to 2–3 months. What dessert goes well after such a rich steak?
Try something classic and simple like my moist dark chocolate cake, lemon meringue pie, or no-churn dark chocolate ice cream.
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