Grilled Tomahawks with Maître d'Hôtel Butter

Ingredients

• 2 Quebec Grain-Fed Veal tomahawks, about 500 g (1 lb) each
• Salt and pepper, to taste

For the Maître d'Hôtel Butter

• 125 ml (1/2 cup) softened butter
• 15 ml (1 tbsp) chopped fresh parsley
• 5 ml (1 tsp) lemon juice
• 5 ml (1 tsp) Dijon mustard
• Salt and pepper, to taste

Preparation

1. In a bowl, mix the butter with the parsley, lemon juice, and mustard. Season with salt and pepper.
2. Place the mixture in the center of a piece of plastic wrap. Roll it to form a cylinder. Refrigerate for at least 1 hour.
3. About 30 minutes before cooking, let the tomahawks rest at room temperature.
4. When ready to cook, preheat the grill to medium-high heat (220 °C – 425 °F).
5. Season the tomahawks with salt and pepper, then place them on the hot, oiled grill. Cook for 12 to 16 minutes, turning the tomahawks occasionally, until a meat thermometer inserted into the center of the meat reads 55°C (131°F) for medium-rare.
6. Place the tomahawks on a plate and let rest for 5 minutes. Slice against the grain of the meat.
7. Cut a few slices of maître d'hôtel butter and garnish the tomahawks with them.

Photo credit: Pratico-Pratiques