Tomahawk Steak With Cowboy Butter Recipe

Ingredients

• US Certified (USDA) Premium Black Angus Tomahawk Steak

• 1 tablespoon sea salt, coarse

• 2 teaspoons pepper, coarse-ground

• 2 teaspoons garlic, granulated

• 1 1/2 teaspoons red pepper flakes

For the Cowboy Butter

• 1 cup butter, softened

• 1 clove garlic, minced

• 1/2 shallot, minced

• 1 tablespoon fresh parsley, chopped

• 1 tablespoon prepared horseradish

• 1 tablespoon dijon mustard

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 tablespoon lemon juice

Instructions

1. Season both sides of steak with salt, pepper, garlic & red pepper flakes. Rest steak at room temperature for 2 hours.
2. While steak rests, mix Cowboy Butter ingredients into medium-size bowl.
3. Once mixed, place butter on parchment paper & form into a horizontal cylinder. Roll parchment paper around it, twist each end & refrigerate for at least 15 minutes.
4. Create 2 cooking zones for reverse-sear your steak.
5. Create 2 cooking zones by using direct heat on one side of the grill &
6. indirect on the other.
7. Once prepped, grill steak on indirect heat. Close lid & grill at 250°F for 25 minutes.
8. Once internal temperature reaches 105°F, move steak over to direct heat. Grill each side for 2 minutes.
9. Take steak off grill, let rest for 10 minutes & top with slice of Cowboy Butter.
10. Serve with your favourite side dishes and relish.