#cookinghavms

This tomahawk steak came out PERFECT using the reverse sear method 🔥🥩 Slow cooked first, then finished with a blazing hot sear for that crust… juicy edge to edge every time. I topped it with a simple garlic butter made with unsalted butter, fresh minced garlic, parsley, and a pinch of salt… no lemon needed, just pure rich flavor melting into every bite 😮‍🔥 If you’ve never reverse seared a steak like this, this is your sign to try it ASAP 💪 RECIPE: Reverse Sear Tomahawk Steak + Garlic Butter 🥩🧄🧈 Ingredients: • 1 Tomahawk steak (2–3 inches thick) • Salt • Black pepper • Garlic powder Garlic Butter: • 1 stick unsalted butter • 4 cloves garlic (minced) • 1 tbsp fresh parsley (chopped) • Pinch of salt Instructions: 1. Prep the steak Pat steak dry and season generously with salt, pepper, and garlic powder. Let sit at room temp for 30–45 minutes. 2. Set up grill (reverse sear) Prepare grill for two-zone cooking — one side low heat, one side high heat. 3. Slow cook first Place steak on indirect heat side. Cook until internal temp reaches: 115–120°F (rare) 120–125°F (medium rare range before sear) 4. Make garlic butter Melt butter on low heat. Add minced garlic and cook for 1–2 minutes (do not burn). Stir in parsley and a pinch of salt. Set aside. 5. Sear for crust Move steak to high heat. Sear 1–2 minutes per side until a deep crust forms. 6. Rest and finish Remove steak at 125–130°F for medium rare. Rest 10 minutes. 7. Serve Slice and drizzle garlic butter over the top while hot. Juicy, buttery, and packed with flavor… this is steakhouse quality right at home 🔥🥩 #howtogrill #bbq #tomahawksteak #meatlover #cookinghavms