@usman.bhatti9096: #CapCut @,🥷😇🥷😇 @🥰🥰🥰 🤪😇🤪😎😇💯😎

🇵🇰usman bhatti 🇧🇭

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2026-07-19 06:00:40

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Juicy Grilled Tomahawk Steak with Garlic Herb Butter Ingredients Bone-In Tomahawk Steak – 1 large, approximately 2–2 1/2 lbs Olive Oil – 2 tbsp Unsalted Butter – 6 tbsp Garlic – 6 cloves, minced Fresh Rosemary – 2 sprigs Fresh Thyme – 3 sprigs Coarse Sea Salt – 2 tsp Cracked Black Pepper – 1 1/2 tsp Smoked Paprika – 1 tsp Garlic Powder – 1 tsp Worcestershire Sauce – 1 tbsp Fresh Parsley – 2 tbsp, chopped Lemon Juice – 1 tsp Recipe Remove the tomahawk steak from the refrigerator approximately 45–60 minutes before cooking to allow it to lose some of its chill. Pat the entire steak dry with paper towels, including the sides and around the bone. A dry surface helps develop a beautiful crust. In a small bowl, combine coarse sea salt, cracked black pepper, smoked paprika, and garlic powder. Brush olive oil over the entire steak, then generously rub the seasoning mixture onto both sides and around the edges. Preheat your grill to medium-high heat. For thicker steaks, prepare a two-zone grilling setup with one hot side for searing and one cooler side for indirect cooking. Place the steak over the hot side of the grill and sear for approximately 2–3 minutes per side until a deep golden-brown crust develops. Rotate the steak slightly during searing to create attractive grill marks. Sear the edges carefully using tongs. Move the steak to the cooler side of the grill, close the lid, and continue cooking until the desired internal temperature is reached. Use a meat thermometer for accuracy. Meanwhile, melt butter in a small saucepan over low heat. Add minced garlic, fresh rosemary, thyme, and Worcestershire sauce. Simmer the garlic herb butter gently for 1–2 minutes until fragrant. Stir in lemon juice and chopped parsley. Brush the melted garlic butter generously over the steak during the final minutes of cooking, allowing the herbs and garlic to coat the crust. For food safety, cook whole beef steaks to 145°F (63°C), followed by a minimum 3-minute rest. Adjust cooking time according to thickness. Transfer the steak to a wooden cutting board and let it rest for 10–15 minutes before slicing. Slice the steak against the grain into thick, juicy pieces, keeping the beautiful browned exterior intact. Arrange the slices on a serving platter, drizzle with the remaining garlic herb butter, and serve with roasted potatoes, grilled vegetables, or a fresh salad. Follow for more delicious steak recipes and mouthwatering BBQ food ideas!

Juicy Grilled Tomahawk Steak with Garlic Herb Butter Ingredients Bone-In Tomahawk Steak – 1 large, approximately 2–2 1/2 lbs Olive Oil – 2 tbsp Unsalted Butter – 6 tbsp Garlic – 6 cloves, minced Fresh Rosemary – 2 sprigs Fresh Thyme – 3 sprigs Coarse Sea Salt – 2 tsp Cracked Black Pepper – 1 1/2 tsp Smoked Paprika – 1 tsp Garlic Powder – 1 tsp Worcestershire Sauce – 1 tbsp Fresh Parsley – 2 tbsp, chopped Lemon Juice – 1 tsp Recipe Remove the tomahawk steak from the refrigerator approximately 45–60 minutes before cooking to allow it to lose some of its chill. Pat the entire steak dry with paper towels, including the sides and around the bone. A dry surface helps develop a beautiful crust. In a small bowl, combine coarse sea salt, cracked black pepper, smoked paprika, and garlic powder. Brush olive oil over the entire steak, then generously rub the seasoning mixture onto both sides and around the edges. Preheat your grill to medium-high heat. For thicker steaks, prepare a two-zone grilling setup with one hot side for searing and one cooler side for indirect cooking. Place the steak over the hot side of the grill and sear for approximately 2–3 minutes per side until a deep golden-brown crust develops. Rotate the steak slightly during searing to create attractive grill marks. Sear the edges carefully using tongs. Move the steak to the cooler side of the grill, close the lid, and continue cooking until the desired internal temperature is reached. Use a meat thermometer for accuracy. Meanwhile, melt butter in a small saucepan over low heat. Add minced garlic, fresh rosemary, thyme, and Worcestershire sauce. Simmer the garlic herb butter gently for 1–2 minutes until fragrant. Stir in lemon juice and chopped parsley. Brush the melted garlic butter generously over the steak during the final minutes of cooking, allowing the herbs and garlic to coat the crust. For food safety, cook whole beef steaks to 145°F (63°C), followed by a minimum 3-minute rest. Adjust cooking time according to thickness. Transfer the steak to a wooden cutting board and let it rest for 10–15 minutes before slicing. Slice the steak against the grain into thick, juicy pieces, keeping the beautiful browned exterior intact. Arrange the slices on a serving platter, drizzle with the remaining garlic herb butter, and serve with roasted potatoes, grilled vegetables, or a fresh salad. Follow for more delicious steak recipes and mouthwatering BBQ food ideas!

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