This showstopping tomahawk steak is served with a rich and savory charred shallot compound butter. It’s bold, flavorful, and perfect for special occasions or backyard grilling.
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About This Recipe
If you're looking for a recipe that wows, this tomahawk steak with charred shallot compound butter is it! Tomahawk steaks are thick-cut ribeyes with a long, dramatic bone that make an unforgettable centerpiece that's perfect for special occasions and meant for sharing.
The real flavor bomb comes from the charred shallot compound butter, which gently melts over the hot, seared steak. Shallots are roasted until soft and golden, then blended into butter with fresh chives and just a hint of lemon zest. Spoon it over the steak and let it melt in, the flavor is incredible!
And if you're looking for a different flavor profile, try my Tomahawk Steak with Chimichurri Compound Butter, another delicious way to elevate your steak game.
🍋 Substitutions and Variations
- Different cuts: No tomahawk? This recipe works beautifully with a bone-in ribeye, New York strip, or even a thick-cut filet.
- No shallots? Use sweet onions, cut into quarters and roasted until soft and golden. The flavor will be slightly milder but still delicious.
- Cooking method: This recipe includes instructions for both a woodfired pizza oven and a standard oven + cast iron combo.
⏲️ Instructions
Prep the Steak. Let the tomahawk steak sit at room temperature for at least 45 minutes. Pat it dry with paper towels, this helps it sea and cook more evenly.
Roast the Shallots. Toss the shallots with olive oil, salt, pepper and thyme and roast until soft and caramelized.
Finish and Rest. After searing and roasting, let the steak rest for at least 10 to 15 minutes. You can see the golden crust and a peek at that rich, charred shallot butter off to the side, ready to melt right on top.
📍 Recipe Tips
- Bring meat to room temperature: Take the steak out of the fridge at least 30–60 minutes before cooking. This helps it cook more evenly.
- Keep the steak dry: Pat the steak dry with paper towels. Moisture is the enemy of a good crust.
- Air-dry overnight (if possible): For the best sear, place the steak uncovered on a wire rack in the fridge the night before to let the surface dry out.
- Season generously: This is a thick cut of meat, so don’t be shy with the salt and pepper or any steak seasoning you use.
- Let it rest: After cooking, let the steak rest at least 10 minutes before slicing. This helps the juices redistribute and keeps the meat flavorful and tender.
- (Steak will rise 5–7°F as it rests)
- Doneness Guide:
- Rare: 120°F
- Medium-rare: 125–130°F
- Medium: 135–140°F
Serving Suggestions
This rich, flavorful steak pairs well with fresh, bright, and creamy sides. Here are a few ideas:
- Grilled Potato Salad — a smoky, satisfying side to match the steak
- Spinach and Feta Baked Potatoes — creamy, cheesy, and hearty
- Zucchini Casserole — a comforting summer classic
- Caramelized Onion Dip — for a fun onion-forward appetizer
- Arugula and Pea Salad with Lemon Vinaigrette — light and peppery to balance the richness
- Wine pairing: A bold red like Cabernet Sauvignon or Syrah is perfect here, or go rustic with a chilled Lambrusco for something unexpected
More Steak Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Tomahawk Steak with Charred Shallot Compound Butter
LittleFerraroKitchen.com
Equipment
Ingredients
For the Charred Shallot Compound Butter
- 4 medium shallots peeled and halved
- 1 tablespoon olive oil
- 2-3 thyme sprigs
- 8 tablespoons unsalted butter 1 stick, softened
- 1 tablespoon finely chopped fresh chives
- ½ teaspoon Kosher salt or to taste
- Freshly cracked black pepper to taste
- Zest of 1 lemon
For the Steak
- 2 ½-3 pound tomahawk steak about 2 inches thick
- 2 teaspoons Kosher salt
- 1 teaspoon ground black pepper
- 1-2 tablespoons Steak seasoning optional
- Neutral oil only for regular oven method
Instructions
Make the Compound Butter
- Preheat the oven to 400°F.
- Toss the halved shallots in olive oil, salt, pepper and fresh thyme sprigs and roast on a sheet pan or small cast iron for 20 to 25 minutes, until caramelized and soft.
- Let shallots cool slightly, then add to a food processor along with the softened butter, chopped chives, salt, pepper, and lemon zest.
- Blend to form the compound butter, then transfer to a bowl and chill until ready to use.
Make the Tomahawk Steak
- Bring the steak to room temperature for at least 30 minutes. Pat dry with paper towels and season generously with kosher salt and pepper or your desired steak seasoning.
- Preheat a cast-iron skillet in a wood-fired oven or conventional oven set to 425°F. If using a stovetop, heat the skillet over medium-high heat until very hot.
- Once the skillet is hot, sear the fat cap for a minute to render some of the fat, then lay the steak flat and sear for 2 to 3 minutes per side until a golden crust forms.
- After searing, continue cooking the steak in the oven (or in the hot pizza oven) for 15 to 20 minutes, flipping once halfway through, until the internal temperature reaches 125°F for medium-rare.
- Remove the steak from the oven and let it rest for 10 to 15 minutes before slicing.
- When ready to serve the steak off the bone and into slices and season with flakey sea salt and charred shallot butter over the top.
Notes
- Bring meat to room temperature: Take the steak out of the fridge at least 30–60 minutes before cooking. This helps it cook more evenly.
- Keep the steak dry: Pat the steak dry with paper towels. Moisture is the enemy of a good crust.
- Air-dry overnight (if possible): For the best sear, place the steak uncovered on a wire rack in the fridge the night before to let the surface dry out.
- Season generously: This is a thick cut of meat, so don’t be shy with the salt and pepper or any steak seasoning you use.
- Let it rest: After cooking, let the steak rest at least 10 minutes before slicing. This helps the juices redistribute and keeps the meat flavorful and tender.
- (Steak will rise 5–7°F as it rests)
- Doneness Guide:
- Rare: 120°F
- Medium-rare: 125–130°F
- Medium: 135–140°F
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