½ Stick Butter
1 Rosemary Spring
1 Garlic Clove, whole, peeled, crushed
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1.Season your tomahawk steak with salt evenly over entire surface and leave at room temperature for 30 mins. Tie 2 pieces of butcher twine around the steak. This will ensure even cooking and that the meat will stay intake.
2.Place ½ a stick of butter, rosemary spring and garlic clove into a small disposable pan.
3.Heat 2 burners of your 5 burner gas grill to high heat and the remaining too low.
4.Place you butter mixture and pan on the top warming rack.
5.Place your tomahawk steak on the cooler side of the grill, cover and cook until internal temperature is 5 degrees less then you want your finished steak to be. For example for medium rare, cook you steak to 120. Flipping your steak every 10 minutes. At this point move your steak to the hotter side of the grill, baste with half of your butter mixture and sear until well charred on the first side. Flip, baste with remain butter mixture and repeat until second side is well charred and internal temperature is 125 degrees (for medium rare). Allow meat to rest on cutting board for 5-8 minutes before slicing.