Grilled Tomahawk Steak with Garlic Butter 🥩🔥

This is the king of steaks, grilled to absolute perfection! We take a massive thick-cut tomahawk ribeye, season it Texas-style with coarse salt and cracked pepper, sear it over roaring coals, and baste it in melting garlic-herb butter until the crust is deep and dark. Then we rest it, slice against the grain, and reveal that edge-to-edge rosy medium-rare interior. Key steps: pat the steak dry, season aggressively, grill two-zone (screaming hot + indirect), butter-baste, pull at 125°F, and rest 10 full minutes before slicing. If this tomahawk got your mouth watering, subscribe to Grill go Meals for more fire every single day!