Tomahawk Steak with Cowboy Butter

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30 mins
2 hrs
30 mins
2-3

Ingredients

FOR THE TOMAHAWK STEAK

  • 1 Tomahawk steak, 2 1/2-inches-thick
  • 1 tablespoon sea salt, coarse
  • 2 teaspoons pepper, coarse-ground
  • 2 teaspoons garlic, granulated
  • 1 1/2 teaspoons red pepper flakes

FOR THE COWBOY BUTTER

  • 1 cup butter, softened
  • 1 clove garlic, minced
  • 1/2 shallot, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon prepared horseradish
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice

Directions

Step 1 Of 6
1
Season both sides of steak with salt, pepper, garlic and red pepper flakes. Rest steak at room temperature for 2 hours.
2
While steak rests, mix Cowboy Butter ingredients into medium-size bowl.
3
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.
4
Create 2 cooking zones and reverse-sear your steak.
Hot Tip
Create 2 cooking zones by using direct heat on one side of the grill and indirect on the other.
5
Once prepped, grill steak on indirect heat. Close lid and grill at 250°F for 25 minutes. Once internal temperature reaches 105°F, move steak over to direct heat. Grill each side for 2 minutes.
6
Take steak off grill, let rest for 10 minutes and top with slice of Cowboy Butter.
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