Grilled Tomahawk with Cajun Butter

By Todd Martin August 20, 2025 8 mins read 7 Views

This perfectly Grilled Tomahawk with Cajun Butter is the ideal recipe for any fan of flavor. Savory, sweet with a mild heat, the steak was cooked to the perfect medium rare, the seasoning was on point and that cajun honey butter brought it all together. My buddy TFTI just launched his new Cajun Honey Rub and this was the perfect recipe to use it on.

For more tender, juicy and full of flavor steak recipes, check out the hot and spicy steak with crying tiger sauce, a creamy cowboy butter steak or a light and refreshing tequila lime skirt steak.

grilled tomahawk steak with cajun honey butter.

What is a Tomahawk Steak?

A tomahawk steak also known as the cowboy steak is a ribeye beef steak with the rib bone still intact. The bone resembles a handle and when french trimmed it makes for a great show piece.

The steak is a very thick cut of meat that is highly marbled making for one deliciously flavorful meal. Because it comes from the upper rib cage where the muscle is not used as much, the meat is perfectly tender. This is the perfect steak for the carnivore lover.

Ingredient List for the Grilled Tomahawk with Cajun Butter

Steak: for this recipe I used a bone-in Tomahawk steak. The bone is there for a visual aesthetic only.
Seasoning: I used Cajun Honey seasoning on the steak and in the compound butter. A Tomahawk is a thick cut of meat and can handle more seasoning.
Butter: a higher quality salted butter is recommended to make a homemade compound butter.
Herbs: freshly chopped parsleys add freshness and richness to the butter.

First, prep the tomahawk steak

When picking steaks at the butcher or grocery store, look for thicker cuts. These are more forgiving and harder to overcook. Also, select pieces that have nice marbling. You want that fat to keep the steak tender, juicy and flavorful. The beauty of a Grilled Tomahawk steak is that it naturally has all these great attributes.

Before the steak goes on the grill, it is very important to get it to room temperature. This process helps absorb the seasoning better and helps cook more evenly all around.

Coat the entire steak with olive oil and season all sides generously with the cajun honey seasoning. Set aside and allow the meat to sweat. This process allows the salt to penetrate the meat and absorb the water content which will then be released back into the meat once on the grill.

For the seasoning, I used the new Cajun and Honey rub by my buddy TFTI which has the perfect balance of sweet, savory with some mild heat.

Recipe Tip

Bring the steak to room temperature before placing on the grill. This will allow the steak to cook more evenly throughout.
Do not be shy on the seasoning. The large cut of meat can handle the flavor.

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Must have grillin seasonings!

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How to grill the perfect tomahawk steak

Heat up the grill to 250 degrees and set in up for dual zone heat. This means there should be a hot side and a cool side on the grill.

The best method to grilling a tomahawk steak is using the reverse sear method. Start by placing the steak on the indirect heat side of the grill to cook it low and slow. This will ensure the inside cooks evenly, edge to edge. Leave it on the indirect heat side until it reaches an internal temperature of 110 degrees Fahrenheit.

images showing on the left a tomahawk steak cooked on the indirect side and on the right the steak seared on the direct side.

Next, increase the temperature of the grill to high heat at 500 degrees and place the steak on the direct heat side to sear. This will create that beautiful, chargrilled crust to give our steak the best flavor. Sear the steak for 2-3 minutes per side. Use heat resistant gloves to prevent any burning.

To achieve the perfect medium rare, the final internal temperature should be around 120-125 degrees. That is how I like my Grilled Tomahawk Steak. It has a perfectly seared crust and deep pink inside. If you prefer are more cooked steak with a light pink inside, keep in it on the grill for a few minutes longer.

While the steak was on the grill, start making the compound cajun butter. This savory and sweet

Temperature Guide For Steak

Medium-rare: 120-130 degrees Fahrenheit
Medium: 130-140 degrees Fahrenheit
Medium-well: 140-150 degrees Fahrenheit

Finally, set aside the steak to rest for 10 minutes. It’s very important to rest any protein after a cook. This process helps redistribute all those wonderful juices that will create a beautifully tender slice of meat.

Recipe Tip

Reverse sear the steak for that perfect crust at the end.
To guarantee a tender and juicy steak, do not grill past medium or 135 degrees internal temperature.
Because of the thicker cut, the meat will increase in temperature more when it rests, so remove it off the grill sooner than you would a normal steak.

How to make cajun honey compound butter

Compound butter is a great way to elevate any dish, adding richness and a punch of flavor. This is so true for this grilled tomahawk with cajun butter recipe!

raw ingredients in a bowl for the cajun honey compound butter.

I strongly recommend going with a higher quality butter, because of its higher butter fat content it adds more flavor.

In a mixing bowl, add 2 blocks of room temperature butter, chopped parsley and cajun seasoning. Mix all the ingredients together until the butter is completely mashed and blended in evenly.

Place the butter mixture on plastic wrap, and roll it tightly forming a log shape. Place the butter in the refrigerator so it can firm up making it easier to slice.

The best part, if you don’t use it all up, store it in the fridge for next time.

If you are looking for a compound butter with more herbs, check out my easy garlic and herb compound butter recipe.

After the steak has rested, place a few slices of the garlic butter on top, let it melt over the juicy grilled tomahawk steak. Carve and enjoy!

One grilled tomahawk steak with cajun butter can feed 2-3 people. Add some sides like my favorite balsamic roasted brussel sprouts and mashed potatoes.

perfectly grilled tomahawk with cajun butter.

What to do with left over compound butter

Homemade compound butter can stay in the fridge for at least a week if not more!

This homemade cajun butter is no different. Spread it on a toast and enjoy with some smoked salmon. Use it on sandwiches for lunch or butter baste some chicken thighs for dinner.

Anytime you need butter in a savory recipe, use the compound cajun butter. It will elevate any dish.

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Frequently Asked Questions:

Should I flip a tomahawk steak when on the grill?

Yes, regular flipping of any steak on the grill helps the meat cook evenly on all sides.

At what temperature should I remove the steak?

The internal temperature all depends on how you want or prefer your steak cooked. For a medium rare, remove it at between 120-125 degrees. If you are going for a medium cooked steak, anywhere between 135-140 degrees. Anything over will be well done. Remember to always rest the meat for 10 minutes before slicing.

What’s so special about tomahawk steak?

Tomahawk steak is a sub-primal cut that comes from the rib of a cow. A thick ribeye with a long attached bone, resembling a caveman steak, it makes for a great show piece on the grill. Tomahawk a very thick steak that is known for it’s rich flavor, tenderness and marbling.

Try these perfectly grilled steak recipes:

Beef

Steak Pinwheel

Beef

Grilled Tomahawk Steak

Beef

Steak and Shrimp Dinner

Beef

Beef Tataki

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