Mix softened butter, minced garlic, parsley, dill, and green onions in a medium bowl. Transfer onto parchment paper, shape into a log, and refrigerate for at least 30 minutes.

Remove the tomahawk steak from the refrigerator and let it sit at room temperature for at least one hour before grilling. Season both sides with salt and pepper.

Preheat your grill to 200°C (400°F). Pat the steak dry with paper towels before grilling.

Grill the tomahawk steak for 4 to 5 minutes on each side with the lid closed, creating attractive grill marks.

After searing, move the steak to indirect heat. Close the lid and cook until the internal temperature reaches 135°F for medium.

Once done, wrap the steak loosely in aluminum foil and let it rest for at least 10 minutes.

Slice the steak against the grain and top with slices of garlic herb butter before serving.