Tomahawk Steak with Cowboy Butter

Ingredients

Tomahawk Steak

1 Tomahawk steak 1 tablespoon sea salt, coarse
2 teaspoons pepper, coarse-ground
2 teaspoons garlic, granulated
1½ teaspoons red pepper, flakes

Cowboy Butter

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

Preparation

1. Season both sides of your tomahawk steak with salt, pepper, garlic and red pepper. Then, let steaks rest at room temperature for 2 hours.

2. While the steak rests, mix all Cowboy Butter ingredients into a medium bowl.

3. 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.

4. 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.

5. Once prepped, place steak on indirect heat. Close lid and grill at 120°C for 25 minutes. Once steak’s internal temperature reaches 45°C, move the steak over to direct heat. Grill on high for 2 minutes per side.

6. Remove from grill, let rest and top with Cowboy Butter.