Cowboy Crust Tomahawk Steak with Compound Butter
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Credit: Spiceology
Author: Chef Tony Reed
(slightly modified for gas grill only cooking)
If you learn nothing else from this recipe video - pay close attention to the AMOUNT of seasoning Chef Tony puts on this bad boy. Really coat the tomahawk steak with a heavy amount of our Cowboy Crust signature blend to create that amazing crust and char.
Ingredients
- 1 Tomahawk Steaks
- 1/2 cup Spiceology Cowboy Crust Espresso Chile rub
- Olive oil as needed
Compound Butter:
- 4 oz Unsalted Butter
- 1 tbsp Spiceology Cowboy Crust Espresso Chile rub
- Pellets: Hickory
Directions
- Mix together room temperature unsalted butter with Spiceology Cowboy Crust to create compound butter, refrigerate.
- Clean any excess fat off the steak.
- Season the steak with olive oil and then rub Spiceology Cowboy Crust over the steak evenly. Coat the steak heavily to help promote a healthy bark through the smoking stage.
- Preheat smoker (or gas grill with a smoker box) to 225°F.
- Smoke the steak until it hits 115° F internally. Use indirect heat if using a gas grill.
- Remove and crank up the grill to between 500-600°F.
- Move steak to grill and add grill marks to steak and cook until 129° F.
- Allow steak to rest for 15-20 minutes before slicing.
- Apply butter to top of steak and serve with charred salad.
Video
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