Smoked Tomahawk Steak with Cowboy Butter & Bourbon Salt
- 60 Minutes
- Medium
- BBQ Meats
The Tomahawk steak is the ultimate showstopper, a thick, bone-in ribeye that always makes an entrance. Packed with rich marbling and intense beef flavour, this cut never fails to impress. In this recipe, we keep it classic but take it up a notch, smoking the Tomahawk low and slow with bourbon-infused oak for deep flavour, then finishing with a fiery sear. Topped with decadent cowboy butter and a sprinkle of homemade bourbon-infused salt, this steak is guaranteed to knock every other contender off the table. Simple, indulgent, and unforgettable.
Cooking Method
- Prepare the steak by removing from the packaging and patting completely dry with kitchen towel. Generously season all sides with coarse salt. Then place on a wire rack over a tray and leave it uncovered in the fridge for 24 hours. This dry brining enhances both flavour and tenderness.
- Preheat your Kamado to 120°C for indirect cooking and add a block of bourbon-infused oak wood for smoke. Use a temperature probe for the thickest part of the steak and close the lid. Cook until the steak reaches the desired internal temperature: Rare: 45°C, medium Rare: 49°C, medium: 55°C, medium well: 60°C, and well done: 65°C.
- For the cowboy butter, let the butter soften to room temperature. Mix all the cowboy butter ingredients in a bowl thoroughly. Then place this mixture on cling film, shape into a cylinder, and refrigerate until hardened.
- For the bourbon-infused salt, simmer the bourbon over low heat, in a saucepan, until it becomes syrupy. Combine the syrupy bourbon with coarse salt. Spread the mixture on a tray and dehydrate in an oven on the lowest setting for 1½ hours, or until dry.
- Prepare the grill by increasing the heat to around 290°C by opening all vents. Take out the temperature probe before searing. Hold the bone with heatproof gloves and sear the tomahawk directly over the fire for about a minute on each side, including the edges. Use a meat thermometer to check internal temperatures and remove it once the steak reaches: Rare: 49°C, medium rare: 53°C, medium: 58°C, medium well: 63°C, and well done: 71°C.
- As the steak rests, place a slice of cowboy butter on top. Let the steak rest for 5-10 minutes, allowing the butter to melt and flavours infuse. Then cut the steak off the bone, slice against the grain, and sprinkle with bourbon-infused salt before serving.
The Ingredients
For the Steak:
- 1 Tomahawk Steak (bone-in ribeye)
- Coarse Sea Salt (for dry brining and seasoning)
For Smoking:
- 1 Block Bourbon-Infused Oak Wood (or oak wood soaked in bourbon)
For Cowboy Butter:
- 250g (1 cup) Unsalted Butter, softened
- 2 Cloves Garlic, minced
- Small Bunch Fresh Parsley, finely chopped
- Zest and Juice of ½ Lemon
- 1 tsp Dijon Mustard
- ½ tsp Crushed Red Pepper Flakes
- ½ tsp Smoked Paprika
- Salt and Cracked Black Pepper, to taste
For Bourbon-Infused Salt:
- 100ml Bourbon
- 100g Coarse Sea Salt
What To Serve With Smoked Tomahawk Steak with Cowboy Butter & Bourbon Salt?
Pair our smoked tomahawk steak recipe with sides that enhance its rich, smoky flavour. Creamy mashed potatoes or roasted garlic potatoes make the perfect comforting base. Grilled vegetables like asparagus, broccolini, or charred corn add freshness and a slight sweetness to balance the steak’s depth. A crisp salad with parmesan, rocket, and a sharp balsamic dressing helps cut through the richness, while sautéed mushrooms in garlic butter amplify its earthy notes. For a final touch, serve with warm crusty bread to mop up the melted cowboy butter.
