Tomahawk Steak with Cowboy Butter
The Cowboy Butter adds over-the-top flavor with lemon, garlic, Dijon mustard, garlic, and horseradish.
1 Tomahawk steak, 2 1/2-inches-thick
1 tablespoon sea salt, coarse
2 teaspoons pepper, coarse-ground
2 teaspoons garlic, granulated
1 ½ teaspoons red pepper flakes
1 cup butter, softened
1 clove garlic, minced
½ shallot, minced
1 tablespoon fresh parsley, chopped
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon lemon juice
- Season both sides of steak with salt, pepper, garlic, and red pepper flakes. Rest steak at room temperature for 2 hours.
- While the steak rests, mix Cowboy Butter ingredients into a medium-size bowl.
- Once mixed, place butter on parchment paper and form into a horizontal cylinder. Roll parchment paper around it, twist each end and refrigerate for at least 15 minutes.
- Create two cooking zones and reverse-sear your steak. HOT TIP: Create two cooking zones by using direct heat on one side of the grill and indirect on the other.
- Once prepped grill steak on indirect heat. Close lid and grill at 250 °F for 25 minutes. Once the internal temperature reaches 105 °F, move steak over to direct heat. Grill each side for 2 minutes.
- Remove steak from grill and let rest for 10 minutes. Top with a slice of Cowboy Butter.