Posted by Corey Loftus on
Cowboy Butter Tomahawk Steak
- Cook Time: 1 Hour
- Serves: 2
Directions
- Apply Bachan’s as a binder then season with your favorite steak seasoning.
- Let the steak sit out at room temperature for 1 hour.Â
- Assemble the cowboy butter with all of the ingredients in a bowl then mix thoroughly and let it sit out at room temp.
- Smoke the steak at 250° F for 45 minutes then remove once it reaches an internal temperature of 115°F.
- Increase grill temperature to high heat. Brush butter on both sides of the steak then sear over direct heat for 2-3 minutes each side. Be careful not to get too much char with the butter and hot flames.Â
- Remove once desired internal temperature is reached. (pull off at 130° F) then add more cowboy butter on top and let the steak rest for 10-15 minutes.
- Slice the steak against the grain then dip in reserved cowboy butter and enjoy!
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ingredients
• 1 tomahawk steak
• Bachan’s Original Japanese Barbecue Sauce
• 2 tbsp favorite steak seasoning
Cowboy Butter
• 1 stick of unsalted softened butter
• 2 tbsp Bachan’s Original
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 3 cloves finely minced garlic
• 1 tbsp dijon mustard
• 1 tbsp sriracha
• ½ tsp smoked paprika
• 2 tbsp finely chopped parsley
• 1 tbsp finely chopped chives
• 1 tbsp sesame seeds
• 1 tsp Korean chili flakes
• ½ tsp salt
• ½ tsp black pepper
Prep Time: 1 Hour
Cook Time: 1 Hour
Serves: 2
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