Grilled Tomahawk Steak with Three Dipping Sauces

A tomahawk steak makes a dramatic centerpiece for a summer grill night, but the real appeal is how simple it can be to cook well. The key is a hot sear, a gentler finish over indirect heat, and a good rest before slicing. Three easy dipping sauces give each bite a different mood: rich butter, fresh herbs, and cool horseradish.

Recipe at a glance

• Yield: 4 to 6 servings
• Prep time: 20 minutes
• Cook time: 25 to 35 minutes
• Rest time: 15 to 20 minutes
• Total time: About 1 hour

Ingredients

For the steak

• 1 tomahawk steak, about 3 to 4 pounds and 2 inches thick
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon neutral oil, such as avocado or canola

Peppery butter sauce

• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon cracked black pepper
• 1 small garlic clove, finely grated
• 1 teaspoon lemon juice
• Pinch of salt

Bright herb sauce

• 1/2 cup packed parsley leaves, finely chopped
• 2 tablespoons chopped chives
• 1 tablespoon chopped dill
• 1 tablespoon capers, rinsed and chopped
• 1 small shallot, finely minced
• 1/3 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Pinch of salt and black pepper

Creamy horseradish sauce

• 1/2 cup sour cream
• 2 tablespoons prepared horseradish, drained
• 1 tablespoon mayonnaise
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• Pinch of salt

Instructions

1. Make the sauces first. For the butter sauce, melt the butter with the olive oil in a small saucepan over low heat. Stir in the pepper, garlic, lemon juice, and salt, then keep warm. For the herb sauce, stir together the herbs, capers, shallot, olive oil, vinegar, mustard, salt, and pepper in a bowl. For the horseradish sauce, whisk together the sour cream, horseradish, mayonnaise, lemon juice, Worcestershire sauce, and salt. Chill the herb and horseradish sauces until serving.
2. Set up a two-zone grill. Preheat one side of the grill to high heat, around 450 to 500 F, and leave the other side at medium or low indirect heat. Clean and oil the grates well.
3. Season the steak. Pat the tomahawk steak dry with paper towels. Brush lightly with the oil, then season all over with the salt, pepper, and garlic powder. Let it sit while the grill heats, about 15 to 20 minutes.
4. Sear the steak. Place the steak over the direct heat and grill for 3 to 4 minutes per side, with the bone angled as needed so all edges get some contact with the heat. You want deep brown grill marks and a well-browned crust, not a burnt surface.
5. Finish over indirect heat. Move the steak to the cooler side of the grill, close the lid, and cook until it reaches your desired doneness. Start checking early with an instant-read thermometer.
6. Use temperature as your guide. Pull the steak at 120 to 125 F for rare, 130 to 135 F for medium-rare, 140 to 145 F for medium, 150 to 155 F for medium-well, and 160 F or higher for well-done. The steak will rise a few degrees while resting.
7. Rest before slicing. Transfer the steak to a cutting board and rest it loosely covered with foil for 15 to 20 minutes. This helps the juices settle so the slices stay tender.
8. Slice and serve. Remove the meat from the bone, slice against the grain, and arrange on a platter or board with the three dipping sauces on the side. Spoon a little warm butter sauce over the slices, then let everyone dip as they like.

Tips, serving ideas, and storage

For a more relaxed make-ahead plan: The herb sauce and horseradish sauce can be made up to 2 days ahead and kept covered in the refrigerator. The butter sauce is best made right before serving, but it can be gently reheated.

Want a different flavor path? Swap the herb sauce for a chimichurri-style mix using cilantro in place of some of the parsley, or add a little minced jalapeño for heat. If you prefer a simpler steak night, use only coarse salt, pepper, and garlic powder on the meat and keep the sauces as the main flavor boost.

Serving ideas: Pair the steak with grilled asparagus, roasted potatoes, a crisp green salad, or charred bread for soaking up the sauces. Because the cut is rich and substantial, simple sides work especially well.

Storage notes: Refrigerate leftover steak in an airtight container for up to 3 days. Keep the sauces in separate covered containers in the refrigerator: the herb and horseradish sauces for up to 4 days, and the butter sauce for up to 3 days. Reheat steak gently in a low oven or in a covered skillet over very low heat just until warmed through; avoid high heat, which can dry it out. Leftover steak is also excellent sliced thin for sandwiches, salads, or steak and eggs.

Sources

• USDA FoodData Central
• King Arthur Baking grilling guide