Remove the Tomahawk steak from the refrigerator and let it sit at room temperature for about 30 minutes.

Preheat your grill or oven to high heat (about 450°F/232°C).

In a small saucepan, combine pomegranate molasses, olive oil, ground cumin, salt, and black pepper. Heat over low heat until warm, stirring occasionally.

Generously season the Tomahawk steak with salt and black pepper on both sides.

Place the steak on the grill and sear for about 4-5 minutes on each side, creating a nice crust.

Brush the glaze onto the steak during the last few minutes of grilling, ensuring it coats the meat evenly.

For medium-rare, cook until the internal temperature reaches about 130°F (54°C). Adjust cooking time for your desired doneness.

Remove the steak from the grill and let it rest for at least 10-15 minutes.

In a mixing bowl, combine softened butter, chopped pistachios, chopped mint, lemon juice, and lemon zest. Mix until well combined.

Transfer the mixture onto a piece of parchment paper, roll it into a log shape, and refrigerate until firm.

Slice the rested Tomahawk steak and serve with slices of the mint and pistachio compound butter on top. Drizzle any remaining pomegranate glaze over the steak for extra flavor.