The Perfect Reverse Smoked and Seared Tomahawk Steak

tomahawk steak

🥗Healthier: grass-fed beef

💰Cheaper: ribeye steak

Grass-fed beef is leaner and more nutritious; ribeye steak is more budget-friendly.

Transfer the tomahawk steak onto a rack over a sheet tray lined with parchment paper.

Generously season all sides of the steak with coarse salt from about a foot away.

Place the steak in the refrigerator for 4 to 48 hours to allow the salt to penetrate.

Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes.

Preheat the smoker to 225°F, or use the oven at the same temperature if no smoker is available.

Prepare Cowboy butter by mincing 1 tbsp rosemary, 1 tbsp thyme, and 3-4 tbsp parsley.

In a stand mixer, whip 4 sticks of softened unsalted butter for 5 to 7 minutes until light and fluffy.

Small dice 1 shallot and grate 6 cloves of garlic, then sauté in a medium-sized non-stick skillet with 2 tbsp olive oil over low-medium heat for 5 to 7 minutes until lightly browned.

Add the sautéed shallots and garlic to the whipped butter along with 2 tsp paprika, 1/2 tsp ground cayenne, 1/2 tsp crushed red pepper flakes, 2-3 tbsp lemon juice, 3 tbsp Dijon mustard, and 1.5 tbsp prepared horseradish.

Mix everything in the stand mixer on low speed until combined, scraping the sides as necessary.

Cooking Techniques

Equipment Needed

Spice Level: