COWBOY CHARCOAL
RECIPES
REVERSE SEARED TOMAHAWK STEAK WITH 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. Watch the video and see how to use Cowboy Hickory and Mesquite Smoking Wood Chips on a gas grill for this recipe.
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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
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 Daniel's® Steak 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.
