Grilled Tomahawk Steak

To make the steak rub: In a small airtight container, combine brown sugar, Montreal steak seasoning, garlic powder, and onion powder. Shake or stir to ensure even distribution. Set aside 2 teaspoons of this rub for the compound butter. (5 minutes)

Place the tomahawk steak on a half sheet pan. Generously coat all surfaces of the steak—top, bottom, and sides—with the remaining steak rub. Transfer the uncovered steak to the refrigerator for an overnight dry-brine. (10 minutes)

For the compound butter: In a small bowl, thoroughly mash together the softened butter, diced shallot, minced garlic, chopped chives, and the reserved 2 teaspoons of steak rub. Once uniformly combined, spoon the compound butter into a small airtight container and refrigerate until ready to use. (15 minutes)

Remove the steak from the refrigerator approximately 1 hour before cooking to allow it to come to room temperature. Leave it on the sheet pan used for dry-brining. (60 minutes)

Preheat your oven to 300 degrees F (150 degrees C). As we're using the reverse sear method, an instant-read thermometer is essential. If using a digital thermometer, set it to alert you at an internal temperature of 110 degrees F (43 degrees C). (10 minutes)

Place the steak on the sheet pan in the preheated oven. Bake until the internal temperature reaches 110 degrees F (43 degrees C), which should take about 45 minutes. Begin checking the temperature around the 30-minute mark to prevent overcooking. (30-45 minutes)

During the final 15 to 20 minutes of oven time, preheat your outdoor grill to high heat. Lightly oil the grill grate to prevent sticking. (15-20 minutes)

Once the steak reaches the target internal temperature of 110 degrees F (43 degrees C), remove it from the oven. (2 minutes)

Grill the steak directly on the preheated grates, searing each side for approximately 2 minutes to develop a rich crust. Be cautious of potential flare-ups due to the steak's fat content. Continue grilling until the internal temperature reaches 125-135 degrees F (51-57 degrees C) for medium-rare. (4 minutes)

Remove the steak from the grill and immediately smear the prepared compound butter generously over the top. Allow the butter to melt and infuse the steak with its aromatic flavors. Let the steak rest for 10 minutes. (10 minutes)

Slice the tomahawk steak and serve it with the accumulated juices and melted compound butter. Be sure to include the bone—it's a delicacy for some! (5 minutes)