Grilled Tomahawk Steak

 Ingredients:

• Steak rub:
  • 1 tablespoon brown sugar
  • 1 tablespoon Montreal steak seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
• Steak:
  • 1 (2 3/4 pound) tomahawk steak (3-inch thick bone-in ribeye)
• Compound butter:
  • 1/4 cup salted butter, at room temperature
  • 1 tablespoon minced shallot
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons reserved steak rub

Instructions:

1. Make the steak rub: In a small airtight container, combine the brown sugar, Montreal steak seasoning, garlic powder, and onion powder. Shake or stir to combine. Set aside 2 teaspoons of the steak rub for the compound butter.
2. Prepare the steak: Place the steak on a half sheet pan and rub the remaining steak rub on all sides of the steak until well coated. Place the steak, uncovered, in the refrigerator to dry-brine overnight.
3. Make the compound butter: In a small bowl, mash together the butter, shallot, garlic, chives, and the reserved 2 teaspoons of steak rub until evenly combined. Spoon the butter into a small airtight container, cover, and refrigerate until ready to use.
4. Remove the steak from the refrigerator and preheat the oven and grill: Remove the steak from the refrigerator 1 hour before cooking to take the chill off. Preheat the oven to 300 degrees F (150 degrees C) and preheat the grill for high heat, lightly oiling the grate.
5. Reverse sear the steak: Bake the steak on the sheet pan in the preheated oven until an instant-read thermometer inserted into the center reads 110 degrees F (43 degrees C), about 45 minutes.
6. Grill the steak: Grill the steak directly on the grates of the preheated grill, searing on both sides for about 2 minutes per side. The internal temperature should now read 125 to 135 degrees F (51 to 57 degrees C) for medium rare.
7. Let the steak rest and serve: Remove the steak from the grill and smear the compound butter over the top. Let the butter melt into the steak, heating up the fresh garlic, shallots, and chives. Let the steak rest for 10 minutes before slicing and serving.

Tips:

• To make this an easy meal, serve the steak on a platter of baked rice and a chopped wedge salad with Bob's Blue Cheese Dressing.
• Searing the steak on each side produces a crispy crust without overcooking the steak.

Enjoy!