Cowboy Butter Tomahawk Steak combines two indulgent culinary elements – a massive bone-in ribeye and a flavorful compound butter. This impressive cut of beef, known for its long protruding bone resembling a tomahawk axe, offers a rich, marbled texture that pairs perfectly with the savory, herb-infused butter.

The key to a perfectly cooked Tomahawk steak lies in the reverse sear method, which involves slow cooking at a low temperature followed by a quick high-heat sear. This technique ensures an evenly cooked interior with a deliciously caramelized exterior. The addition of cowboy butter, typically made with herbs, garlic, and spices, elevates the steak’s flavor profile.

Preparing this dish at home allows for a restaurant-quality experience without the hefty price tag. With proper seasoning, cooking techniques, and the right accompaniments, a Cowboy Butter Tomahawk Steak can become the centerpiece of a memorable meal, impressing guests and satisfying even the most discerning carnivores.

Understanding Cowboy Butter

Cowboy butter is a flavorful compound butter that pairs perfectly with tomahawk steak. This versatile condiment elevates the taste of meat with its rich, savory profile.

Origins of Cowboy Butter

Cowboy butter emerged from the American West’s culinary tradition. Ranchers and cowboys needed a way to enhance their meals while working long days on the range. They created this robust butter blend using readily available ingredients.

The exact origins are unclear, but cowboy butter gained popularity in recent years. Food bloggers and chefs have embraced this rustic condiment, adapting it for modern tastes.

Key Ingredients for Cowboy Butter

Cowboy butter typically consists of softened butter mixed with flavorful additions. Common ingredients include:

• Garlic (minced or powdered)
• Fresh parsley (finely chopped)
• Lemon juice
• Red pepper flakes
• Dijon mustard
• Prepared horseradish

These components create a balance of tangy, spicy, and herbaceous notes. The butter base provides richness and helps the flavors meld together.

Crafting the Perfect Cowboy Butter Recipe

To make cowboy butter, start with room temperature unsalted butter. Mix in minced garlic, chopped parsley, and a squeeze of lemon juice. Add a teaspoon of Dijon mustard and prepared horseradish for depth.

Sprinkle in red pepper flakes to taste. Blend all ingredients thoroughly. For best results, refrigerate the mixture for at least an hour before use.

Adjust the ratios to suit your preferences. Some recipes include additional herbs or spices like chives or paprika. Experiment to find your ideal combination.

Selecting Quality Tomahawk Steaks

Choosing the perfect tomahawk steak requires attention to key visual and grading indicators. A high-quality cut enhances the dining experience, providing superior flavor and texture.

Characteristics of Tomahawk Ribeye Steak

Tomahawk steaks are distinguished by their long, exposed rib bone. The ideal bone length ranges from 6 to 8 inches, cleanly trimmed for presentation. The meat itself should be well-marbled, with visible streaks of white fat throughout the red muscle.

Marbling is crucial for flavor and juiciness. A good tomahawk ribeye displays abundant intramuscular fat, creating a web-like pattern across the meat’s surface. This fat melts during cooking, infusing the steak with rich flavor and keeping it moist.

The cut should have a bright, cherry-red color when fresh. Avoid steaks with brown spots or an off-odor, as these may indicate spoilage.

Understanding Steak Grading and Selection

USDA grading provides a reliable indicator of steak quality. Prime grade offers the highest level of marbling, followed by Choice and Select. For tomahawk steaks, Prime or high Choice grades are preferable.

When selecting, consider the steak’s thickness. Tomahawks are typically cut between 2 to 2.5 inches thick, allowing for proper cooking and optimal flavor development.

Look for steaks with even coloring and minimal surface moisture. Excess liquid in the package may indicate improper storage or handling. The fat should be creamy white, not yellow.

Age is another factor. Dry-aged tomahawks develop deeper flavors, while wet-aged cuts are more common and often more tender. Both options can yield excellent results when properly prepared.

Preparation for Grilling

Proper preparation is crucial for grilling the perfect tomahawk steak. The right techniques ensure optimal flavor and texture.

Bringing Steak to Room Temperature

Remove the tomahawk steak from the refrigerator 1-2 hours before grilling. This allows the meat to reach room temperature evenly. Room temperature steak cooks more uniformly, resulting in better taste and texture.

Place the steak on a clean plate or cutting board. Cover it loosely with plastic wrap to prevent contamination. Avoid leaving the steak out for more than 2 hours to maintain food safety.

Essential Seasoning Techniques

Pat the steak dry with paper towels to remove excess moisture. This step promotes better browning during grilling.

Apply a generous amount of kosher salt or sea salt to all sides of the steak. Use about 1 teaspoon of salt per pound of meat. Add freshly ground black pepper to taste.

For additional flavor, consider using garlic powder, onion powder, or dried herbs. Rub the seasonings gently into the meat’s surface.

Oil Selection for Grilling

Choose an oil with a high smoke point for grilling. Avocado oil and light olive oil are excellent options. They withstand high temperatures without burning.

Brush a thin layer of oil on the steak just before grilling. This helps prevent sticking and promotes even browning.

Alternatively, oil the grill grates instead of the steak. Use a paper towel dipped in oil and tongs to apply it safely to the hot grates.

Grilling the Tomahawk Steak

Grilling a tomahawk steak requires precise technique and timing to achieve the perfect result. The key steps involve setting up cooking zones, using the reverse-sear method, and creating appetizing grill marks.

Setting Up Cooking Zones

Creating distinct cooking zones on the grill is essential for tomahawk steak preparation. Set up two zones: a high-heat direct zone and a lower-heat indirect zone.

The direct zone is for searing and creating grill marks. Place coals on one side of the grill or turn on burners to high heat.

For the indirect zone, leave the other side of the grill empty or set burners to low. This area is used for slow cooking and bringing the steak up to temperature gradually.

Using both zones allows for precise control over the cooking process, ensuring a perfectly cooked tomahawk steak.

Mastering the Reverse-Sear Method

The reverse-sear method produces a juicy interior with a crisp exterior. Start by cooking the tomahawk steak on the indirect heat zone.

Close the grill lid and maintain a temperature of 250°F. Cook the steak until its internal temperature reaches 105°F, typically about 25 minutes.

Once the desired internal temperature is reached, move the steak to the direct heat zone. Sear each side for 2 minutes to develop a flavorful crust.

This method allows for even cooking throughout the thick cut while achieving an appealing exterior.

Achieving Perfect Grill Marks

Grill marks add visual appeal and enhance flavor. After reverse-searing, place the steak on the hot direct heat zone.

Position the steak at a 45-degree angle to the grates. Grill for 1-2 minutes, then rotate 90 degrees to create a crosshatch pattern.

Repeat this process on the other side of the steak. Avoid moving the steak too frequently to allow proper marks to form.

Use tongs to handle the steak, preventing punctures that could lead to moisture loss. Well-executed grill marks not only look impressive but also contribute to the steak’s overall taste and texture.

Finishing Touches

The final steps in preparing a cowboy butter tomahawk steak are crucial for achieving optimal flavor and texture. Proper resting, temperature monitoring, and herb enhancement elevate the dish to steakhouse quality.

Resting Time for Optimal Juiciness

After cooking, allow the tomahawk steak to rest for 5-10 minutes. This step is essential for redistributing juices throughout the meat, ensuring each bite is moist and flavorful.

Place the steak on a cutting board or warm plate. Loosely tent it with aluminum foil to retain heat without trapping moisture. The resting period allows the internal temperature to stabilize.

For a medium-rare steak, aim for a final temperature of 130-135°F (54-57°C) after resting. The steak’s internal temperature will rise about 5°F during this time.

Meat Thermometer Usage

A reliable meat thermometer is indispensable for achieving the desired doneness. Insert the probe into the thickest part of the steak, avoiding bone or fat.

For medium-rare, remove the steak from heat when it reaches 125-130°F (52-54°C). The temperature will continue to rise during resting.

Check multiple spots to ensure even cooking. Digital instant-read thermometers offer quick, accurate readings.

Avoid cutting into the steak to check doneness, as this releases valuable juices.

Enhancing Flavor with Fresh Herbs

Fresh herbs add a burst of flavor and aroma to the cowboy butter and steak. Finely chop fresh parsley and thyme just before serving.

Sprinkle herbs over the rested steak or incorporate them into the cowboy butter. For added impact, gently press herbs into the steak’s surface.

Combine 1 tablespoon each of fresh parsley and thyme with softened cowboy butter. Spread this herb-infused butter over the steak just before serving.

Fresh rosemary or sage can also complement the rich flavors of the tomahawk steak.

Serving the Cowboy Butter Tomahawk Steak

Presenting and serving a Cowboy Butter Tomahawk Steak requires attention to detail and thoughtful planning. The right presentation and pairings can elevate this impressive cut of meat to a truly memorable dining experience.

Presentation Tips

Slice the Cowboy Butter Tomahawk Steak on a cutting board before serving. Cut against the grain for maximum tenderness. Arrange the slices on a large platter or wooden board, fanning them out to showcase the meat’s juicy interior.

Place a pat of the prepared cowboy butter on top of the hot steak slices. The butter will melt, creating a rich, flavorful sauce. Garnish the platter with fresh herbs like rosemary or thyme for a pop of color and aroma.

Consider serving the bone alongside the sliced meat for visual impact. This dramatic presentation allows diners to appreciate the full size of the tomahawk cut.

Pairing Sides and Wine Suggestions

Complement the rich flavors of the Cowboy Butter Tomahawk Steak with hearty side dishes. Roasted vegetables like asparagus, Brussels sprouts, or carrots offer a nice contrast in texture and flavor.

Creamy mashed potatoes or a crusty bread can help soak up the delicious butter sauce. For a lighter option, serve a crisp green salad with a tangy vinaigrette to cut through the richness of the steak.

Wine pairings should stand up to the bold flavors of the meat and butter. A full-bodied red wine such as Cabernet Sauvignon, Malbec, or Syrah pairs well with the steak’s robust taste. For those who prefer white wine, a buttery Chardonnay can complement the dish nicely.