While you may have cooked a Tomahawk steak before, you’ve probably never experienced the glory that is Cowboy Butter. This Tomahawk Steak with Cowboy Butter will have you making your way to Yellowstone to join the Dutton crew or your money back.
Tips / Suggestions
- If you don’t have much time, microwave the butter in short clips to soften it up. It will melt very quick, so watch closely.
- I suggest searching online for how to tie butcher strings with slip knots. It has taken me awhile to get decent at it, but helps a lot without losing any tightness with the string.
- If you want to add another flavor profile to the steak, feel free to add wood chips or chunks to give it a nice smokey flavor. I usually prefer an apple or pecan wood.
Tomahawk Steak with Cowboy Butter
3
servings2
hours1
hour15
minutesA huge tomahawk steak smothered in a delicious cowboy butter. This truly is a feast for the family.
Ingredients
1 1 tomahawk steak (i had a 51 oz steak)
2 tbsp 2 steak seasoning of choice
2 tbsp 2 olive oil
- Cowboy Butter
8 tbsp 8 butter unsalted
2 tbsp 2 parsley finely chopped
1/2 tbsp 1/2 rosemary finely chopped
1/2 tbsp 1/2 thyme finely chopped
1 1 lime juiced
1 tbsp 1 dijon mustard
1 tbsp 1 white onion finely chopped
1 pinch 1 salt
1 pinch 1 black pepper
1 tsp 1 red pepper flakes
1 tsp 1 spanish smoked paprika
1 tsp 1 worcestershire sauce
1 clove 1 garlic finely chopped
Directions
- Leave a stick of butter out until it softens. Typically this will take at least a couple hours.
- Wrap butcher string around the steak to help it stay together during the cooking process.
- Coat the steak with olive oil and season all sides with the steak seasoning. If you don't have a steak rub, use salt / pepper / garlic.
- Heat your grill to 250 degrees F indirect. Place the steak on the grill and cook until it reaches an internal temperature of 110 degrees F. About halfway, flip the steak over to ensure both sides are cooked evenly. Remove from the grill and set aside.
- While the steak is cooking, add all of the ingredients to the softened butter and mix thoroughly. Place the butter mixture on a layer of saran wrap and form a stick of butter. Place in the referigerator.
- Heat your grill to 550 degrees F direct and place the steak back on the grill searing all sides for roughly 2 minutes per side. Once the internal temperature reaches your desired doneness, remove from the grill. I prefer around 130 degrees F. Place several slices of the butter on top and let rest for 10 minutes.
- Slice up the steak, dig in, and enjoy.
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