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Perfect Tomahawk Steak with Cowboy Butter | Step-by-Step
by Meat Church BBQ
💡 TLDW (Too Long; Didn't Watch)
Season the tomahawk steak with Holy Cow seasoning for a perfect crust and flavor.
by Meat Church BBQ
Season the tomahawk steak with Holy Cow seasoning for a perfect crust and flavor.
Learn to cook a perfect tomahawk ribeye steak with a crispy crust and juicy interior, finished with rich cowboy butter. This guide covers seasoning, fire control, and achieving the ideal internal temperature.
Remove excess trim from the steak and let it sit at room temperature for 2 hours. Ensure the steak is dry.
The steak should be at room temperature for even cooking. Dry surface helps achieve a better crust.
Season all sides of the steak liberally with Holy Cow seasoning (or your preferred steak seasoning).
Seasoning helps create a crust and enhances flavor. Let it sit for a while to allow the salt to pull out moisture.
Set up a two-zone fire on your charcoal grill using lump charcoal or briquettes.
A two-zone fire allows for both searing and indirect cooking. The video mentions using premium hardwood charcoal.
Place the steak on the hot side of the grill and sear for about 2 minutes per side, flipping frequently.
Watch for the Maillard reaction and char development. Adjust heat by raising the grill or moving to the cooler zone if needed.
Continue cooking until the steak reaches 120-125°F for medium-rare, then remove from heat.
The steak will continue to cook while resting. Use a meat thermometer for accuracy.
Mix softened butter with minced garlic, green onion, parsley, red pepper flake, paprika, chili, thyme, Dijon mustard, and Holy Cow seasoning.
This compound butter can be made in advance and stored in the refrigerator or freezer.
Rest the steak for at least 10 minutes with cowboy butter slathered on top. Slice against the grain and serve.
Resting allows juices to redistribute. Slice along the bone and fan out for presentation.