Our bold Tomahawk Steak and Cowboy Butter recipe will be a huge hit. Like enormous.
1 Tomahawk steak, 2½-inches thick
1 tablespoon sea salt, coarse
2 teaspoons pepper, coarse-ground
2 teaspoons garlic, granulated
1½ 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 your tomahawk steak with salt, pepper, garlic and red pepper. Then, let steaks rest at room temperature for 2 hours.
While the steak rests, mix all Cowboy Butter ingredients into a medium bowl.
Once mixed, place butter in the middle of the parchment paper and form into a cylinder shape. Then, roll parchment paper around it and twist each end. Refrigerate for at least 15 minutes.
To grill your steaks with the reverse-sear method, create 2 cooking zones by setting direct heat on one side of the grill and indirect on the other.
Once prepped, place steak on indirect heat. Close lid and grill at 250°F (120°C) for 25 minutes. Once steak’s internal temperature reaches 105°F (45°C), move the steak over to direct heat. Grill on high for 2 minutes per side.
Remove from grill, let rest and top with Cowboy Butter.