Take the Tomahawk steak out of the refrigerator and let it come to room temperature for about 1 hour.

In a small bowl, combine minced garlic, chopped rosemary, olive oil, salt, and pepper. Mix well to form a paste.

Rub the garlic and rosemary mixture all over the steak, ensuring it’s evenly coated.

Preheat your grill to high heat (approximately 450°F to 500°F) or preheat the oven to 400°F.

If using a grill, place the Tomahawk steak directly on the grill grates. Sear for about 4-5 minutes on each side for medium-rare doneness. Use a meat thermometer to check; it should read 130°F. If using an oven, sear the steak in a hot, oven-safe skillet on the stovetop for 4-5 minutes per side, then transfer the skillet to the oven to finish cooking for about 15-20 minutes, or until the desired doneness is reached.

In a small saucepan over medium heat, add the chopped shallots and balsamic vinegar. Cook until the shallots are softened and the vinegar reduces, about 5-7 minutes.

Stir in the honey and fresh thyme, cooking for an additional 2 minutes. Remove from heat and let cool slightly.

In a bowl, combine the softened butter with the shallot mixture. Mix well until fully incorporated. Season with salt and pepper to taste.

Once cooked to your liking, remove the Tomahawk steak from the heat and let it rest for 10-15 minutes to allow juices to redistribute.

Slice the steak and serve with generous dollops of the balsamic-glazed shallot compound butter on top. Enjoy!