Recipes

Garlic Pepper Tomahawk

by StudioLink Recipe.

June 23, 2025

Made by Ryan Carter

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This Garlic Pepper Tomahawk steak is the ultimate show‑stopping dinner. Its rich marbling and savory seasoning make it a savory centerpiece for special occasions or when you simply want to treat yourself to an unforgettable steak experience.

Ingredients:

0.5x

Tomahawk

1 tomahawk ribeye steak
1 tbsp kosher salt (adjust to taste)
1 tbsp black pepper, coarse (adjust to taste)
1 tbsp flaked sea salt (for serving)

Garlic Pepper Compound Butter

1/2 cup butter (unsalted and softened)
1 tbsp black peppercorns (whole)
3 cloves garlic (finely minced)
1 tbsp fresh parsley (minced)

Directions

SALT
Liberally season the tomahawk with kosher salt on all sides and refrigerate for 12-24 hours. You can skip this step for thin steaks.
TEMPER
Remove steak from fridge and let rest at room temperature for 20-30 minutes while grill preheats.
BUTTER
Add the peppercorns to a Ziploc bag and crush with a rolling pin or meat mallet until coarse. Combine the compound butter ingredients in a small bowl and mix. Transfer the butter to a sheet of plastic wrap and form into a log, about 2 inches in diameter. Transfer the butter to the fridge to firm up.
SEASON
Immediately before grilling, pat the steak with a paper towel to remove all moisture from the surface. Coat the steak with olive oil and liberally season the steak with kosher salt and coarse black pepper.
GRILL
Grill directly over high heat for 2-3 minutes each side. Transfer the steak to indirect medium heat for a few more minutes until the internal temperature is within about 5-7 degrees from your desired doneness (remove at 125F for medium rare).
REST
Top the steak with the Garlic Pepper Compound Butter and tent with foil. Let rest at room temperature for 10-15 minutes before slicing.