Tomahawk Steak with Garlic Herb Butter


1 Pomponio Ranch Tomahawk Steak

Salt and pepper to taste

2 tablespoons olive oil


Garlic herb butter:

2 sticks unsalted butter, softened

¼ cup chopped parsley

1 tablespoon fresh minced rosemary

1 tsp fresh thyme leaves

2 tsp chopped chives

3 cloves minced garlic

Pinch fresh ground black pepper



1. Mix all of the ingredients for the butter well in a mixing machine or with a hand mixer. You can also use a food processor and if so you need to process the herbs and salt first then add the butter.

2. Roll the butter in parchment paper or waxed paper to resemble a sausage roll. It should be round and log shaped, about 2 inches in diameter. Freeze for a few hours, then unroll and slice when ready to serve.

3. Season the Pomponio Ranch tomahawk steak with the salt and pepper, Preheat the oven to 375 degrees F.

4. Heat a cast iron grill pan over medium-high heat.

5. Add the oil.

6. Grill the steak on one side for about 2 minutes to get good grill marks.

7. Then flip the steak over and place in the oven.

8. Use a meat thermometer to go to 135 degrees for medium rare. This takes about 15 minutes depending on the thickness of your steak.

9. Remove from the oven.


Place the steak on a cutting board and place a few slices of butter on top. Allow the steak to rest for a few minutes. Carve into thin slices and serve with more butter on the side.