Tomahawk Steak With Cowboy Butter!

-Start by preparing your tomahawk steak & pat it dryyyy 

-Trim any excess fat if necessary. If you want extra stability, tie the steak with butcher’s twine. -Season the steak heavily with your chosen steak rub or seasoning. Set the steak aside.

-Fire up your pit and aim for a temperature of 225-250°F. Once the pit is heating up, begin making your cowboy butter.

-In a pan, melt down the 4 sticks of salted butter. You can do this either on the stove or, for an extra smoky flavor, on the pit. 

-Once the butter has melted, add the diced shallot and minced garlic to the pan. Add the chopped parsley, chives, lemon zest and juice, Dijon mustard, chili flakes, pepper, paprika, and thyme to the butter mixture. Stir well to combine. Allow the butter to warm up and cook for a little while, then remove it from the heat.

-Place your tomahawk steak on the pit with the bone side facing the fire. Close the lid and cook the steak until it reaches an internal temperature of 120°F, which will take a couple hours. Once the steak has reached this temperature, pull it off the pit and allow it to rest.

-Next, fire up your grill to sear the steak. If you want, you can spray it with beef tallow for a nice sear. 

-Grill the steak until it reaches a final internal temperature of 135°F, which will give you a perfect medium-rare doneness.

-Once your steak is ready, slice it and serve with your delicious cowboy for dipping. Enjoy!