Tomahawk Steak With Cowboy Butter | Best Tomahawk Steak Recipe

Everyone loves a thick Tomahawk steak. What isn't there to love about a nice smokey char that is gently covered in a zesty melted butter. If this recipe doesn't make your mouth water, you're probably on the wrong website.

You can make better steaks at home, than those fancy pants steak houses. Just follow the recipe, be mindful of the quality of meat, and you will deliver greatness.

What is a Tomahawk Steak?

This glorious cut of meat is actually a large ribeye steak that is specifically cut with about 8-12 inches of the rib bone left on it.

The bone is “Frenched”, a culinary term that means it is trimmed of fat and meat. The Tomahawk steak is meant to look like the handle of an ax. It’s the same technique that is used on a rack of lamb.

The bone is intended to give it the “wow” factor however it also helps insulate the tender meat while it cooks.

The Tomahawk steak is extremely tender and buttery, with beautiful marbling. It’s also relatively simple to make!

Because of its size and 2″ thickness this steak requires a different cooking method than a regular sized steak, which usually just gets a quick sear on the grill.

We chose the indirect “reverse sear” method for our Tomahawks and we’ll show you how to do it, with step-by-step directions, so you will get it just right every time!

Does Brisket Meat Grade Matter?

Yes, it does! It's not the size or type of grill that matters... It's the quality of the meat! Here is a break down of the different grades of meat.

Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling.

Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.

Select beef is very uniform in quality and typically leaner than the higher grades. It is relatively tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor.

USDA Meat Quality Explained

PREP: 30 mins


COOK: 30 mins



For the Tomahawk Steak

  • 1 Tomahawk steak, 2 1/2-inches-thick

  • 2 teaspoons pepper, coarse-ground

  • 2 teaspoons garlic, granulated

  • 1 1/2 tablespoons Smoked Bros Spooky Hot Sea Salt (Ground)

For the Cowboy Butter

  • 1 cup butter, softened

  • 1 clove garlic, minced

  • 1/2 shallot, minced

  • 1 tablespoon fresh parsley, chopped

  • 1 tablespoon prepared horseradish

  • 1 tablespoon dijon mustard

  • 1/2 teaspoon Smoked Bros Hickory Smoked Sea Salt (ground)

  • 1/2 teaspoon black pepper

  • 1 tablespoon lemon juice


1. Season both sides of steak with pepper, garlic and Spooky Hot Sea Salt . Rest steak at room temperature for two hours. The steaks must be near room temperature for best results.

2. While steak rests, mix Cowboy Butter ingredients into medium-size bowl.

3. Once mixed, place butter on parchment paper and form into a horizontal cylinder. Roll parchment paper around it, twist each end and refrigerate for at least 15 minutes.

How To Make Cowboy Butter for Tomahawk Steaks

4. Create two cooking zones and reverse-sear your steak.

What is Reverse Seared?

Reverse searing means to cook a piece of meat over indirect heat on the cool side of the grill first (or in a low oven), before finishing it over very high heat to get a nice crust. This method of cooking steak has become very popular in recent years, and it is so much more forgiving when experimenting with thick cuts of meat.

5. Once prepped, grill, smoke, or roast the steak on indirect heat. The goal here is to bring the tomahawk to medium rare, or about 125-130 degrees F internal without putting any char on the meat.

6. Finish cooking the steaks with high heat, directly over the hot coals or flame to get a nice crust. Each time you rotate the steam turn the steak 90 degrees to get those diamond shaped grill marks.

Smoked Bros Tomahawk Steak Dry Rub

7. Remove from the grill and let the steaks rest for at least 10 minutes and top with slice of Cowboy Butter.