Get ready to sink your teeth into the most indulgent, show-stopping grilled tomahawk steak of your life!

This reverse-seared beauty is cooked to perfection with an unctuous compound butter filled with shallots, garlic, and chives. And the best part? It’s surprisingly easy to make!

First, let’s talk about the steak rub. In a small airtight container, combine brown sugar, Montreal steak seasoning, garlic powder, and onion powder. Shake or stir to combine, then set aside 2 teaspoons to use in the compound butter.

Next, place the tomahawk steak on a half sheet pan and rub it on top, bottom, and sides with the remaining steak rub until well coated. Place the steak, uncovered, in the refrigerator to dry-brine overnight.

Now, let’s make the compound butter. In a small bowl, mash together softened butter, minced shallot, garlic, chopped fresh chives, and the reserved 2 teaspoons steak rub until evenly combined. Spoon the butter into a small airtight container, cover, and refrigerate until ready to use.

Remove the steak from the refrigerator 1 hour before cooking to take the chill off. Preheat the oven to 300 degrees F (150 degrees C). The reverse sear method is used to cook this big steak, so you’ll need an instant-read thermometer. If you’re using a digital meat thermometer, set the internal temperature to 110 degrees F (43 degrees C).

Bake the steak on the sheet pan in the preheated oven until an instant-read thermometer inserted into the center reads 110 degrees F (43 degrees C), about 45 minutes. Begin checking the temperature at 30 minutes.

During the last 15 to 20 minutes of cooking time, preheat an outdoor grill for high heat and lightly oil the grate. When the steak reaches an internal temperature of 110 degrees F (43 degrees C) measured with an instant-read thermometer, remove it from the oven.

Grill the steak directly on the grates of the preheated grill; sear on both sides, about 2 minutes per side. This is a fatty piece of meat, so be mindful of flame flare-ups. The internal temperature should now read 125 to 135 degrees F (51 to 57 degrees C) for medium rare.

Remove the steak from the grill, and smear the compound butter over the top. Let the butter melt into the steak, heating up the fresh garlic, shallots, and chives. Let the steak rest for 10 minutes.

Slice the steak and serve with accumulated juices and melted butter. Be sure to serve the bone – someone will want to gnaw on it!

To make this an easy meal, serve the steak on a platter of baked rice, and a chopped wedge salad with your favorite dressing. You can make the baked rice the day before, then reheat it with your steak. And the wedge salad can be assembled in the morning, and kept in the fridge until you’re ready to serve.