Ashley's Grilled Tomahawk Steak

In an air-tight container, add one tablespoon of brown sugar, one tablespoon of Montreal steak seasoning, two teaspoons of garlic powder, and two teaspoons of onion powder.

Stir these together until evenly combined, and all the seasonings are distributed well. (Two teaspoons will be used in the compound butter)

Remove the packaging from your Tomahawk steak.

Save two teaspoons of the steak rub before you coat your steak on both sides in the rub. Be sure to get the sides of the steak, too!

Let your steak dry-brine overnight, uncovered, in the fridge. I do this in a half-sheet pan.

An hour before cooking your steak, remove it from the fridge and let the chill come off.

Preheat your oven to 350˚. We are using the reverse sear method for cooking this big steak. I like to use a Bluetooth-enabled meat thermometer to help me achieve the perfect medium rare internal temperature.

If you are using a digital meat thermometer, set the internal temperature to 110˚.

Once your oven has come up to 300˚, cook the steak for 45 minutes, or until 110˚ internally is reached. (I cook it directly on the half-sheet pan it dry-brined on.)

During the last 15-20 minutes of the steak cooking, preheat your grill to high. We're going to sear the steak on each side, giving us that crispy crust without overcooking the steak.

When your steak reaches 110˚ internally, remove it from the oven and sear over a preheated high-heat grill for 2 minutes on each side. This is a fatty piece of meat, so be mindful of flame flare-ups!

When your big steak is seared on both sides, and the internal temperature now reads closer to 125-135˚ for medium rare, remove the steak and let it rest for 10 minutes.

While the steak is resting, smear your compound butter over top. Let it melt into the steak, heating up the fresh garlic, shallots, and chives.

Slice the steak and serve with the extra juices and melted butter. Be sure to serve the bone, someone will want to gnaw on it! 😂