Cowboy Crust Tomahawk Steak with Compound Butter

Chef Tony Reed
Servings

4-6 servings

Prep Time

45 minutes

Cook Time

60 minutes

Cuisine

Modern American

Category

Main Course

If you learn nothing else from this recipe video - pay close attention to the AMOUNT of seasoning Chef Tony puts on this bad boy. Really coat the tomahawk steak with a heavy amount of our Cowboy Crust signature blend to create that amazing crust and char.

Cowboy Crust Tomahawk Steak with Compound Butter

Ingredients

  • 1 Tomahawk Steaks
  • 1/2 cup Spiceology Cowboy Crust Espresso Chile rub
  • Olive oil as needed

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  • 4 oz Unsalted Butter
  • 1 tbsp Spiceology Cowboy Crust Espresso Chile rub
  • Pellets: Hickory

Directions

  1. Mixed together room temperature unsalted butter with Spiceology Cowboy Crust to create compound butter, refrigerate.
  2. Clean any excess fat off the steak.
  3. Season the steak with olive oil and then rub Spiceology Cowboy Crust over the steak evenly. Coat the steak heavily to help promote a healthy bark through the smoking stage.

  4. Preheat smoker to 225°F.

  5. Preheat your grill between 500-600°F.

  6. Smoke the steak until it hits 115° F internally.

  7. Move steak from smoker to grill and add grill marks to steak and cook until 129° F.

  8. Allow steak to rest for 15-20 minutes before slicing.
  9. Apply butter to top of steak and serve with charred salad.
Recipe Products
Blend

Cowboy Crust Espresso Chile Rub

Key Ingredients

Mustard Seed, Chili Powder, Coriander, Espresso, Brownulated Sugar