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Tomahawk Steaks In Jalapeno Butter
Ingredients
| Ingredient/Item | Quantity |
|---|---|
| Tomahawk steaks | 2 |
| Coarse peppercorn blend | 4 Tbsp |
| Garlic salt | 3 Tbsp |
| Mayonnaise | 2 Tbsp |
| Jalapeño Butter | |
| Salted butter, room temperature | 1 cup |
| Peppercorn blend | 1 1/2 Tbsp |
| Garlic powder or minced garlic | 3 Tbsp or 3 cloves |
| Jalapeño pepper, minced | 1/2 |
| Red onion, minced | 1/2 |
| Lemon, zest and juice | 1 |
| For the grill | |
| Charcoal | |
| Diffuser Kit | |
| Beef Stock | |
| Maple Wood Chunks | |
| Butcher Twine |
Steps
- Truss your tomahawk steak (tie it to the bone) and let it come to room temperature. Blend your steak rub, mixing together peppercorn and garlic salt.
- Light your charcoal and get a holding temperature of about 250˚F (121˚C). Add your wood chunks and diffuser kit, and pour some beef stock into the pan. Once the grill holds 250˚F, add your steaks and smoke until an internal temperature of 118˚F (47˚C) is reached (about an hour).
- Make the jalapeño butter by combining all your ingredients and mixing. Once the steaks hit 118˚F internally, pull off the grill, rub down with jalapeño butter, and wrap them in tin foil to rest for 10 minutes.
- Fully open the dampers on the Keg, remove the diffuser kit and prepare to sear your steaks. You want the grill to hit at least 500˚F (260˚C).
- Remove the steaks from the tin foil and brush on your mayonnaise. Melt your leftover butter. Add your steaks back onto the grill, and sear to the desired doneness. For medium rare, about 1.5 minutes on each side. For medium, 2.5 minutes on each side.
- Remove, slice and baste the inside with any extra butter you have.
Enjoy!
Source: Broil King