Bag of 8.8lb Cowboy® 100% Natural Lump Charcoal
Cowboy® Hardwood Lump Charcoal
Bag of 18lb Cowboy® Oak & Hickory Hardwood Lump Charcoal
Cowboy® Oak & Hickory Hardwood Lump Charcoal
Cowboy® All Natural Garlic & Onion Hardwood Briquets
Cowboy® All Natural Garlic & Onion Hardwood Briquets
Cowboy®  All Natural Apple Hardwood Briquets bag
Cowboy® All Natural Apple Hardwood Briquets
Cowboy® All Natural Mesquite Hardwood Briquets
Cowboy® All Natural Mesquite Hardwood Briquets
Cowboy® All Natural Hickory Hardwood Briquets Bag
Cowboy® All Natural Hickory Hardwood Briquets
Cowboy® All Natural Range Style Hardwood Briquets
Cowboy® All Natural Range Style Hardwood Briquets
Cowboy® Apple Wood Chips bag
Cowboy® Apple Wood Chips
Cowboy® Cherry Wood Chips bag
Cowboy® Cherry Wood Chips
Cowboy® Pecan Wood Chips Bag
Cowboy® Pecan Wood Chips
Cowboy® Hickory Wood Chips Bag
Cowboy® Hickory Wood Chips
Cowboy® Mesquite Wood Chips bag
Cowboy® Mesquite Wood Chips
Cowboy® Range Style Wood Chips Bag
Cowboy® Range Style Wood Chips
Cowboy® Smokin' Cups pack of three, hickory, mesquite and apple wood chip cups
Cowboy® Smokin' Cups
Cowboy® Apple Smoking Wood Chunks bag
Cowboy® Apple Wood Chunks
Cowboy® Hickory Smoking Wood Chunks bag
Cowboy® Hickory Wood Chunks
Cowboy® Mesquite Smoking Wood Chunks bag
Cowboy® Mesquite Wood Chunks
Cowboy® Cherry Wood Chunks bag
Cowboy® Cherry Wood Chunks
Cowboy® Pecan Wood Chunks Bag
Cowboy® Pecan Wood Chunks
Cowboy® Charcoal & Hickory Barbeque Pellets bag
Cowboy® Charcoal & Hickory Barbeque Pellets
Cowboy® Charcoal & Apple Barbeque Pellets bag
Cowboy® Charcoal & Apple Barbeque Pellets
Cowboy® Hickory Barbeque Pellets bag
Cowboy® Hickory Barbeque Pellets
Cowboy® Apple Barbeque Pellets
Cowboy® Apple Barbeque Pellets
Cowboy® Mesquite Barbeque Pellets bag
Cowboy® Mesquite Barbeque Pellets
Cowboy® Range Style Sweet & Tangy BBQ Sauce Bottle
Cowboy® Range Style BBQ Sauce
Cowboy® Smokehouse BBQ Sauce
Cowboy® Smokehouse BBQ Sauce
Cowboy® Prairie Fire Hot & Spicy BBQ Sauce Bottle
Cowboy® Prairie Fire BBQ Sauce
Cowboy® Hickory Pit-Style Cookin' Wood Bag
Cowboy® Pit-Style Cookin' Wood
Cowboy® 100% Natural Wood Wool Firestarters bag
Cowboy® 100% Natural Wood Wool Firestarters
 

Entrees

Reverse Seared Tomahawk Steaks with Roasted Garlic Compound Butter

Try this mouth-watering reverse seared tomahawk steak, with instructions how to cook on a cast iron griddle or gas grill with Cowboy smoking wood chips.

Reverse Seared Tomahawk Steak sliced on Cowboy cutting board with garnish, raw smoking chips and Nashville Barrel Rye Whiskey bottle Reverse Seared Tomahawk Steak sliced on Cowboy cutting board with garnish, raw smoking chips and garlic

Watch the video and see how to use Cowboy Hickory and Mesquite Smoking Wood Chips on a gas grill for this recipe.

Ingredients

For the Compound Butter 

1 head of garlic 

Salt and Pepper

1 tbsp whiskey

8 tbsp butter, softened

1 sprig of fresh Rosemary 

4 sprigs of fresh thyme 

 

For the Steak: 

1 Tomahawk steak 

2 tbsp olive oil, divided

Salt

Pepper

Jack Daniel's® Steak Seasoning 

3 tbsp butter

Rosemary brush

Cowboy® Hickory Smoking Wood Chips

Cowboy® Mesquite Smoking Wood Chips

 

Preparation

On cast iron griddle with wood chips. 

To make the compound butter

Cut the top from the bulb of garlic. 

Place the garlic on a sheet of aluminum foil and add whiskey.

Wrap in aluminum foil and place on grill for 45 minutes until soft. 

Remove from grill and let sit 5 minutes.

Mash the softened butter with a fork. 

Mince the rosemary and thyme, removing and stems.

Mince 6 bulbs of roasted garlic.

Using the tines of a fork, mash the herbs and garlic into the butter until well combined. 

Roll in plastic wrap and seal.
Refrigerate until ready to use. 

Allow the steak to come to room temperature about 45 minutes to 1 hour before ready to grill.

Preheat your grill for indirect heat. 

Rub the steak all over with olive oil. 

Season the steak with Jack Daniels seasoning, salt, and pepper. 

To Smoke on a gas grill, add a mixture of hickory and mesquite wood chips to a smoker box and allow to start smoking, about 5 to 7 minutes. 

Place the steak on the cooler side of the grill. 

Cook the steak over the cool side until it temps about 115 degrees, about 25 minutes, adding new chips to the smoker box after 30 minutes if they are no longer smoking.

Heat a large cast-iron skillet or griddle over the hot side of the grill. 

Tie a few sprigs of rosemary together to form a brush.

Add the remaining 1 tablespoon of olive oil and the butter, swirling to coat. 

Add the steak to the hot pan and sear, basting with the rosemary herb brush and melted butter, quickly searing on all sides and the sides. 

Remove from heat and slice several tablespoons of compound butter over the steak, cover in foil and rest for 5 to 10 minutes before slicing to serve. 

Slice from the bone and into strips. 

Season with salt, if desired, and serve.

Explore

You may also like

Grilled cut Potatoes with Rosemary in a bowl

Rosemary Potatoes with Garlic Aioli Dipping Sauce

Smoked Lamb chops and Grilled Artichokes on a cutting board

Barrel Smoked Rack of Lamb with Fig Marmalade and Grilled Artichokes

Plate of sliced Chicken BBQ with Tomato Relish and garnish

Chicken BBQ with Tomato Relish

Raw, seasoned NY Strip Steaks just put on the grill

Grilled Herb Butter NY Strip Steaks