There’s something magical about a well-cooked tomahawk steak, especially when you get that rich, buttery marbling just right. In this recipe, we’re taking our time with a reverse sear approach. What’s great about this method is how it gently brings the steak up to the perfect internal temperature before a quick sear adds that irresistible crust. This way, you’re less likely to overcook such a beautiful cut, keeping it tender and juicy.

Now, let’s talk about that candied bacon butter—it’s a show stopper. Imagine your steak topped with a butter that’s loaded with the smoky sweetness of homemade candied bacon, the boldness of garlic, and a kick of red pepper flakes. It’s not just butter; it’s a decadent finish that melts into every slice, marrying the rich flavors of your steak with something unexpectedly bright and a bit spicy.

Getting everything ready isn’t just about following steps; it’s about crafting flavors. Start by seasoning your steaks well and letting them come up to room temperature. This ensures they cook evenly. Meanwhile, that bacon? You’ll want to watch it transform in the oven with that lovely coat of brown sugar—it gets perfectly crispy and caramelized, just right for our butter.

Ingredients:

2 Tomahawk steaks
Salt
Black pepper
Garlic powder
1 pound of bacon
Brown sugar
1 block of unsalted Kerrygold butter
1 cup chopped candied bacon
1 tablespoon garlic paste
1 tablespoon white vinegar
2 teaspoons red pepper flakes
2 teaspoons black pepper
2 teaspoons kosher salt
1/2 cup chopped scallions

Instructions:

First, pull those steaks out early. Let them sit, seasoned with salt, pepper, and a dash of garlic powder, for about 45 minutes. This isn’t just busy work—it’s key to a succulent steak. This will allow them to get to room temperature.

While those steaks are resting, lay your bacon on a rack, sprinkle it generously with brown sugar, and pop it in the oven at 400 degrees Fahrenheit. You’re looking for that perfect point where it’s crispy but not burnt, about 20 minutes.

Next, let’s make the star of the show: the candied bacon butter.

Take your softened Kerrygold butter and mix in the crispy, chopped bacon, a touch of garlic paste, and a splash of white vinegar. Then season with red pepper flakes, a bit more black pepper, and some kosher salt. Stir in the scallions last for a fresh crunch. Roll it all up in parchment paper into a tidy log and stash it in the fridge to firm up.

When you’re ready, it’s time to reverse sear those steaks. Roast them gently, then sear them hot and fast for that perfect edge. As they rest—this is crucial—top each with a slice of your bacon butter right under a tent of foil. Give them a good 10-12 minutes; this lets the butter melt into all that steak goodness and lets the juices redistribute.

Below is a printable recipe card!

Grilled Steaks W/ Candied Bacon Butter

Difficulty: Easy

Print Recipe Pin Recipe

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

2 Tomahawk steaks
Salt
Black pepper
Garlic powder
1 pound of bacon
Brown sugar
1 block of unsalted Kerrygold butter
1 cup chopped candied bacon
1 tablespoon garlic paste
1 tablespoon white vinegar
2 teaspoons red pepper flakes
2 teaspoons black pepper
2 teaspoons kosher salt
1/2 cup chopped scallions

Method

Bring tomahawk steaks to room temperature, season with salt, pepper, and garlic powder; let sit for 45 minutes.
Coat bacon with brown sugar, bake at 400°F on a wire rack for 20 minutes; let cool, then chop.
Mix butter with chopped candied bacon, garlic paste, vinegar, red pepper flakes, salt, and black pepper; roll into a log and refrigerate for 45 minutes.
Oven-roast steaks low and slow, then sear in a hot skillet.
Top each steak with bacon butter, cover with foil, and let rest for 10-12 minutes.