Try this mouth-watering reverse seared tomahawk steak, with instructions how to cook on a cast iron griddle or gas grill with Cowboy smoking wood chips.
For the Compound Butter
1 head of garlic
Salt and Pepper
1 tbsp whiskey
8 tbsp butter, softened
1 sprig of fresh Rosemary
4 sprigs of fresh thyme
For the Steak:
1 Tomahawk steak
2 tbsp olive oil, divided
3 tbsp butter
On cast iron griddle with wood chips.
To make the compound butter
Cut the top from the bulb of garlic.
Place the garlic on a sheet of aluminum foil and add whiskey.
Wrap in aluminum foil and place on grill for 45 minutes until soft.
Remove from grill and let sit 5 minutes.
Mash the softened butter with a fork.
Mince the rosemary and thyme, removing and stems.
Mince 6 bulbs of roasted garlic.
Using the tines of a fork, mash the herbs and garlic into the butter until well combined.
Roll in plastic wrap and seal.
Refrigerate until ready to use.
Allow the steak to come to room temperature about 45 minutes to 1 hour before ready to grill.
Preheat your grill for indirect heat.
Rub the steak all over with olive oil.
Season the steak with Jack Daniels seasoning, salt, and pepper.
To Smoke on a gas grill, add a mixture of hickory and mesquite wood chips to a smoker box and allow to start smoking, about 5 to 7 minutes.
Place the steak on the cooler side of the grill.
Cook the steak over the cool side until it temps about 115 degrees, about 25 minutes, adding new chips to the smoker box after 30 minutes if they are no longer smoking.
Heat a large cast-iron skillet or griddle over the hot side of the grill.
Tie a few sprigs of rosemary together to form a brush.
Add the remaining 1 tablespoon of olive oil and the butter, swirling to coat.
Add the steak to the hot pan and sear, basting with the rosemary herb brush and melted butter, quickly searing on all sides and the sides.
Remove from heat and slice several tablespoons of compound butter over the steak, cover in foil and rest for 5 to 10 minutes before slicing to serve.
Slice from the bone and into strips.
Season with salt, if desired, and serve.
Cowboy® 100% All Natural Mesquite Wood Chips add a smoky flavor to your grilled foods. The unique sweet aroma of mesquite wood adds a western taste that goes well with any meat, but pairs particularly well with beef and chicken. Like all Cowboy® Wood Chips, these mesquite wood chips burn more quickly than chunks, making them perfect for shorter cook times.
Cowboy® 100% All Natural Hickory Wood Chips add a smoky flavor to your grilled foods. The hearty aroma and full flavor of hickory wood gives meat an unmistakable woodsy taste. This flavor goes well with any meat, but pairs particularly well with beef, pork and chicken. Like all Cowboy® Wood Chips, these hickory wood chips burn more quickly than chunks, making them perfect for shorter cook times.