Go Back
smoked tomahawk steak recipe with cowboy butter

Smoked Tomahawk Steak with Bone Marrow Cowboy Butter

Luxurious smoked tomahawk steak with roasted bone marrow cowboy butter cooked on Hasty Bake
Print Recipe Pin Recipe
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tomahawk steak 2.5 lbs
  • Coarse salt and black pepper
  • Oak or hickory wood chunks
  • 2-3 marrow bones cut lengthwise
  • Fresh thyme sprigs optional
  • 1 cup unsalted butter softened
  • 4 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili flakes
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped chives
  • 1 tablespoon fresh thyme

Method
 

  1. Set up Hasty Bake for indirect smoking at 225-250°F with oak or hickory chunks. Season room-temperature tomahawk with salt and pepper.
  2. Smoke steak for 45-60 minutes until 10-15°F below target internal temperature (120°F rare, 130°F medium-rare).
  3. Make cowboy butter by mixing softened butter with garlic, mustard, lemon juice, zest, paprika, chili flakes, and herbs.
  4. Roast seasoned marrow bones at 450°F for 12-15 minutes until bubbling. Fold warm marrow into cowboy butter.
  5. Move firebox under cooking grate for high heat. Sear steak 2-3 minutes per side until beautifully caramelized.
  6. Rest steak 10-15 minutes, slice against grain, and serve with bone marrow cowboy butter melting over hot meat.

Notes

Hasty Bake allows seamless smoking to searing transition
Monitor internal temperature closely during cooking
Keep bone marrow butter at room temperature for spreading
Rest time is crucial for juice redistribution

Tried this recipe?

Let us know how it was!