Tomahawk Steaks With a Hickory Bacon Compound Butter
These Tomahawk Steaks are slowly smoked with hickory and finished with a high-heat reverse sear for a flavorful crust and juicy center.
Ingredients
- 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
Instructions
- Cook the chopped bacon until crisp. Transfer it to a paper towel-lined plate to drain.
- Combine the softened butter, bacon, chives, roasted garlic, black pepper, and liquid smoke.
- Place the butter mixture on plastic wrap and roll it tightly into a log. Refrigerate for 1 hour.
- Combine the kosher salt, black pepper, garlic powder, onion powder, and ancho chili powder.
- Let the tomahawk steaks come to room temperature, then season them generously on all sides.
- Preheat the smoker or grill to 250°F. Add hickory wood chunks.
- Place the steaks on the smoker and cook until they reach an internal temperature of 115°F.
- Remove the steaks and increase the grill temperature to 500–600°F.
- Place the steaks directly over the hot coals and sear for 60–90 seconds per side.
- After the first flip, place 2 tablespoons of compound butter on each steak.
- Remove the steaks from the grill and rest for 6–8 minutes.
- Slice and serve.
Nutrition
Calories: 786kcalCarbohydrates: 5gProtein: 28gFat: 74gSaturated Fat: 40gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 2gCholesterol: 210mgSodium: 3769mgPotassium: 467mgFiber: 1gSugar: 0.3gVitamin A: 1788IUVitamin C: 1mgCalcium: 49mgIron: 3mg
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