Have you ever wanted to try cooking a tomahawk steak, but the size was really intimidating? Or maybe, you cooked a steak on the grill and it came out too done? This recipe is a perfect way to cook a larger tomahawk steak and it’s paired with the perfect hickory bacon compound butter. I like to play around with recipes and when I made this for the first time, I knew I had to share it. You’ll like this concoction because it has that hickory-smoked bacon flavor in an easy-to-spread compound butter. This recipe is perfect if you are new to steaks and want to get your feet wet without pressure-cooking the meat (you do not have to precook anything), or if you’ve been eating at restaurants too much and need a quick yet delicious dinner you can start making this without going to all sorts of hassle.
Tomahawk 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!
Tomahawk Steaks With a Hickory Bacon Compound Butter
- 2 Tomahawk steaks
- 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 all together 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 areas 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 them 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, in 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 butter on each steak. Remove, and let rest for 6-8 mins.
- Slice and serve for a good dang dinner!
This compound butter recipe couldn’t be easier, and the flavor it gives to steaks is unbelievable. You’ll have to taste it yourself to believe me, but I think you’ll be pleasantly surprised by just how good hickory bacon butter tastes on top of a perfectly-cooked steak. This is also a perfect recipe to serve your guests at a dinner party; when they hear the name “bacon butter,” they’ll most likely be intrigued, and then pleasantly surprised because it’s so incredibly delicious.
Items Used In This Recipe
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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