Tomahawk Steak With Cowboy Butter

Big, bold, and built to impress, this Tomahawk Steak recipe uses the reverse sear for flawless results every time. Seasoned to perfection, kissed with smoke, and finished with a sizzling sear, it’s an unforgettable meal made for sharing.

July 10, 2025

Instructions

Step 1

Pat the tomahawk steak dry and trim any excess fat. For extra stability, tie with butcher’s twine if desired.

Step 2

Season generously with ChudRub All-Purpose Seasoning and set aside.

Step 3

Fire up your pit and preheat to 225–250°F (107–121°C). While it heats, prepare the cowboy butter.

Step 4

In a pan, melt 4 sticks of salted butter. Add diced shallot and minced garlic, then stir in parsley, chives, lemon zest and juice, Dijon mustard, chili flakes, pepper, paprika, and thyme. Cook briefly until fragrant, then remove from heat.

Step 5

Place the steak on the pit, bone side toward the fire. Close the lid and cook until the internal temperature reaches 120°F (49°C), about 2 hours. Remove and let rest.

Step 6

Increase grill heat to high for searing. Optionally, spray the steak with beef tallow for extra crust. Sear until internal temperature reaches 135°F (57°C) for medium-rare.

Step 7

Slice and serve with the cowboy butter for dipping.