Grilled Tomahawk Ribeye with Charred Garlic Herb Butter

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A bold grilled tomahawk ribeye steak served with a rich charred garlic herb butter that enhances the smoky flavors perfectly. This American-inspired grilling recipe, ready in about 40 minutes, pairs tomahawk ribeye steak, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 750 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 750 cal/serving

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Ingredients

2 lbs tomahawk ribeye steak
1 tbsp kosher salt
1 tbsp freshly ground black pepper
2 tbsp olive oil
6 tbsp unsalted butter
4 whole garlic cloves
2 fresh rosemary sprigs
2 fresh thyme sprigs
1 tsp lemon zest

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Instructions

Step 1: Preheat your grill to medium-high heat (around 450°F). Rub 2 lbs tomahawk ribeye steak with 2 tbsp olive oil, 1 tbsp kosher salt, and 1 tbsp freshly ground black pepper evenly on all sides.
Step 2: Place the steak on the grill and sear for 4-5 minutes per side until a dark crust forms, then move to indirect heat and cook for an additional 10-15 minutes until the internal temperature reaches 130°F for medium-rare.
Step 3: While the steak cooks, melt 6 tbsp unsalted butter in a small skillet over medium heat, add 4 whole garlic cloves and 2 sprigs each of fresh rosemary and thyme, cooking for 5 minutes until the garlic is deeply golden and fragrant but not burnt.
Step 4: Remove the skillet from heat and stir in 1 tsp lemon zest, then strain the butter mixture to remove solids.
Step 5: Rest the steak for 10 minutes after grilling, then slice and drizzle generously with the charred garlic herb butter before serving.