Cowboy Butter Tomahawk Steak

If you’re going to grill a steak, make it count.

This is the kind of cut that stops conversations. Thick, bone-in, slow-cooked, then finished over high heat with butter melting into every crack of that crust.

This isn’t just a steak. It’s a centerpiece.

Ingredients

For the steak:

• 1 large Bone-In Rib Steak or Tomahawk (2–3 inches thick)

• Kosher salt (generous)
• Coarse black pepper

For cowboy butter:

• 1 stick butter, softened
• 4 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1 tbsp parsley, chopped
• 1 tsp red pepper flakes
• Salt to taste

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Instructions

1. Dry brine overnight

Salt the steak generously and refrigerate uncovered overnight.

2. Bring to room temp

Remove steak 30–45 minutes before cooking.

3. Cook low and slow

Place on indirect heat (~225°F) until internal temp reaches ~115°F.

4. Rest briefly

Pull and let sit for 10 minutes.

5. Sear hard

Move to direct high heat on cast iron pan or skillet as hot as possible. Sear 60–90 seconds per side.

6. Butter baste

Add butter and continuously spoon over steak.

7. Pull and rest

Remove at 125–130°F for perfect doneness.

8. Slice and serve

Slice against the grain and top with cowboy butter.

Pro Tips

• Use a meat thermometer, guessing is not worth the risk on a steak as beautiful as this!
• Let the crust form before flipping
  
• Finish with flaky salt right before serving

Serving Ideas

Pair with:

• Grilled potatoes
• Charred asparagus
• Simple salad to balance richness

From Our Ranch

Great steak starts long before the grill.
Our beef is Grass Fed Grass Finished, raised for depth of flavor and clean, honest quality.

Bone-In Rib Steak or Tomahawk (2–3 inches thick)

👉 Bring home a steak worth the fire.