Tomahawk Steaks With a Hickory Bacon Compound Butter

Home » Tomahawk Steaks With a Hickory Bacon Compound Butter

hickory compound butterTomahawk Ribeyes are the most desired cut of beef on the planet and if you season them right it can only enhance the deliciousness. Well, let’s add another level of flavor, a Hickory compound butter to finish these beauties off. This recipe is simple but yet many people are nervous to take on the BEASTY TOMAHAWK STEAK! This recipe is designed to bring you an elevated flavor profile with instructions on how to perfect the cook, reverse sear method! Let’s get into it!

compound butter

Tomahawk Steaks With a Hickory Bacon Compound Butter

Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine American


  • 2 Tomahawk steaks

Dry Rub

  • 2 tbsp Kosher Salt
  • 1 tbsp Coarse black pepper
  • 2 tsp Garlic powder
  • 2 tsp Onion powder
  • 2 tsp Ancho chilli powder

Hickory Bacon Compound Butter

  • 8 oz Unsalted butter
  • 1 tbsp Chives Chopped
  • 3 cloves Roasted garlic
  • 2 tsp Black pepper
  • ¼ tsp Hickory liquid smoke
  • ½ cup Chopped bacon


  • The first step is to prep your compound butter. Start by having your butter out until softened, typically an hour or two. Once it's softened, chop your bacon and begin to cook it. Once finished, remove it and let It sit on a paper towel to suck up the grease. Make sure you have all of your other ingredients ready to go and then mix it up altogether in a mixing bowl. Use plastic wrap and then place your mixed butter on the plastic wrap and roll it to form a butter log. Once rolled, place it in the fridge for one hour.
  • After thirty mins of your butter being in the fridge, you can put all of your seasonings into a mixing bowl and mix it well. Make sure your tomahawks are out and have come to room temp and season generously on all of the surface area of the steaks. 
  • Set your smoker, or grill, to 250 degrees for the reverse sear technique. Once your smoker hits 250 add your hickory wood chunks and add the Tomahawks to the smoker. Smoke until an internal temperature of 115 degrees. 
  • Once the internal temperature of your steaks hit 115 degrees remove from the smoker and open all vents to get your temp up to 500-600 degrees for searing. At this time remove your compound butter from the fridge and cut about a tablespoon off, four sections. 
  • Place your steaks directly over the hot active coals and sear for 60-90 seconds per side. After the first flip, toss two tablespoons of the compound butter on each steak. Remove, and let rest for 6-8 mins.
  • Slice and serve for a dang good dinner! 
Keyword bacon, compound butter, hickory, smoked, tomahawk

Hasty-Bake Grill/Smoker

Meater Plus

Charcoal Chimney

Charcoal Starters

Heat Resistant gloves

For more beef recipes, click the link below!

Why should I use a compound butter?

Compound butters add a whole new level of flavor to whatever it is that you're cooking. With steaks, the flavor gets down into the meat and gives it a whole new twist.

What temperature should I cook steak to?

This answer ultimately depends on preference! Rare-125 Medium rare- 135 Medium- 145 Medium well- 150 Well done- 160+

Where do tomahawk steaks come from?

They come from right outside the cow's rib cage. This cut usually comes out as a porterhouse or t-bone but the long bone gives it its tomahawk shape

Leave a Reply