• Preheat an outdoor grill to high heat. Preheat the oven to 375°F (190°C).
• Season 2 Tomahawk steaks generously with 2 teaspoons Kosher saltand2 teaspoons black pepper, using approximately 1 teaspoon of salt and pepper per pound of steak. Season all sides, including the edges. These are thick steaks—don’t be shy with the seasoning.
• Place steaks on the hot grill. Sear for 3 to 4 minutes per side, allowing flames to kiss the sides of the meat. The steaks are ready to flip when they release easily from the grill grates.
• Transfer the seared steaks to a baking sheet. Bake in the preheated oven until the internal temperature reaches 130°F (54°C) for medium-rare, about 30 minutes. Use a meat thermometer for accuracy.
• Remove steaks from the oven and let rest for 5 to 10 minutes. Spoon 1–2 tablespoons of compound butter over each steak. Slice and serve immediately.

Compound Butter

• In a mixing bowl, combine 8 tablespoons salted butter, 2 teaspoon minced garlic, 2 teaspoon minced fresh parsley, 1 teaspoon minced fresh rosemary, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon Worcestershire sauce. Mix until smooth and well blended.
• Use immediately or refrigerate until ready to serve.
  
  Recipe courtesy of The Stay At Home Chef
  https://thestayathomechef.com/cook-perfect-tomahaw...