Name: Cowboy Crust Grilled Tomahawk Steak with Cowboy Crust Compound Butter
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Ingredients: 1 Tomahawk Steaks; 1/2 cup Spiceology Cowboy Crust Espresso Chile rub; Olive oil as needed; 4 oz Unsalted Butter; 1 tbsp Spiceology Cowboy Crust Espresso Chile rub; Pellets: Hickory

Ingredients

Scale

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

Compound Butter:

4 oz Unsalted Butter
1 tbsp Spiceology Cowboy Crust Espresso Chile rub

Pellets: Hickory

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Instructions

Mixed together room temperature unsalted butter with Spiceology Cowboy Crust to create compound butter, refrigerate.
Clean any excess fat off the steak.
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.
Preheat smoker to 225 degrees F.
Preheat your grill between 500-600 degrees F.
Smoke the steak until it hits 115 degrees F internally.
Move steak from smoker to grill and add grill marks to steak and cook until 129 degrees F.
Allow steak to rest for 15-20 minutes before slicing.
Apply butter to top of steak and serve with charred salad.