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sliced ribeye with compound butter

Spicy Garlic Herb Crusted Tomahawk Steak

Massive tomahawk steak with spicy garlic herb compound butter using reverse sear method for perfect doneness and restaurant-quality crust.
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Ingredients Method Notes

Ingredients
  

For the Steak:
  • 1 tomahawk steak 2-3 lbs
  • Danos Original seasoning use code FIRE15
  • 2 tablespoons olive oil
For the Spicy Garlic Herb Butter:
  • 1 stick ½ cup unsalted butter, softened
  • 5 cloves garlic roasted or finely minced
  • 1-2 fresh red chilies finely minced (or 1-2 tsp crushed red pepper flakes)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper optional, for extra heat
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon fresh parsley finely chopped
  • Salt and black pepper to taste

Method
 

  1. Make compound butter by combining softened butter with garlic, chilies, paprika, cayenne, lemon juice, and parsley. Roll in parchment and refrigerate 2 hours.
  2. Bring steak to room temperature 45-60 minutes before cooking. Pat dry and season generously with Danos Original seasoning.
  3. Set up grill or oven for reverse sear method at 225-250°F. Insert probe thermometer in thickest part.
  4. Cook at low temperature until internal temperature reaches 115°F for medium-rare (45-75 minutes).
  5. Heat cast iron skillet or hottest part of grill to 500°F+ for searing phase.
  6. Sear steak 2-3 minutes per side over high heat until deep golden crust forms and internal temperature reaches 125°F.
  7. Remove from heat, top with compound butter slices, and rest 10-15 minutes before slicing against the grain.

Notes

- Choose USDA Prime or high-choice grade with excellent marbling
- Reverse sear method prevents overcooked edges with raw centers
- Compound butter can be made up to 3 days ahead
- Use reliable meat thermometer for accurate temperature monitoring
- Rest steak properly to allow juices to redistribute

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