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Tomahawk Steakwith Garlic Parmesan Compound Butter

Recipe by calwillcookit on InstagramAdded 21 September 2026.

15 minutes to prep, 1 hour to cook. A mouth‑watering tomahawk steak finished with a creamy garlic‑parmesan compound butter that melts into every bite. The smoky, seasoned crust pairs perfectly with the rich, herb‑infused butter for a steak experience that’s both simple and spectacular.

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Method

  1. Pat the tomahawk steak dry, rub it with extra virgin olive oil, and season generously on all sides with prime rib rub.

  2. Preheat a smoker to 275°F (275°F). Place the steak on the smoker and cook until the internal temperature reaches about 115°F (115°F). Remove the steak from the smoker.

    Kitchen notes · Added by ReelsMeals: The steak reaches the source's stated internal temperature before searing. Use a thermometer in the thickest area, away from bone.

  3. Increase grill heat to high, around 500°F (500°F). Sear the steak for approximately 3 minutes per side with the lid closed. When the internal temperature reaches 130°F (129°F), remove the steak and transfer it to a wire rack.

    Kitchen notes · Added by ReelsMeals: The outside develops a dark seared crust. Turn once so both sides brown evenly.

  4. Let the steak rest in an off oven (or a warm area) for 10–15 minutes.

  5. While the steak rests, prepare the garlic parmesan compound butter: combine the softened butter, minced garlic, fresh chopped parsley, fresh chopped chives, freshly grated parmesan, a pinch of salt, and a pinch of pepper in a bowl. Mix until well incorporated.

    Kitchen notes · Added by ReelsMeals: The butter is evenly flecked with herbs and Parmesan. Mix until the garlic is distributed throughout.

  6. Spread a generous amount of the compound butter over the rested steak, slice, and serve immediately.

    Kitchen notes · Added by ReelsMeals: The melted butter coats the sliced steak. Spread it over the warm surface just before slicing.

Tips while you cook

Dry the steak first
Pat the tomahawk steak dry before applying oil and the prime rib rub.
Monitor internal temperatures
Smoke until the steak reaches about 115°F, then sear until it hits 130°F.
Rest before butter
Let the steak rest for 10–15 minutes in a warm area before adding the compound butter.
Prepare butter while steak rests
Mix the softened butter with garlic, herbs, parmesan, salt, and pepper while the steak is resting.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from calwillcookit’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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