Ingredients
Equipment
Method
- Place the tomahawk steak on a large cutting board with the bone pointing away from you. Using a long sharp knife, cut horizontally through the thickest part of the meat, keeping the blade parallel to the cutting board. Cut almost all the way through, stopping about 1 inch from the far edge to create a hinge. Open the steak flat like a book and pat both sides completely dry with paper towels.
- Lightly coat both sides of the butterflied steak with neutral oil and rub it evenly across the surface. Season generously with your steak seasoning on both sides, pressing it into the meat with your palms. Let the seasoned steak sit at room temperature for 30-45 minutes to allow the meat to warm and the salt to penetrate.
- Combine all cowboy butter ingredients in a medium bowl. Use a fork to mash and mix until all ingredients are fully incorporated and the mixture is uniformly colored. Taste and adjust seasoning as needed. Set aside at room temperature if using within an hour, or refrigerate and bring back to room temperature before use.
- Preheat your grill for two-zone cooking. For gas grills, turn one side to high and leave the other side off. For charcoal grills, pile all coals on one side. Let the grill preheat for 10-15 minutes with the lid closed until the direct heat side reaches 500-600°F. Clean and lightly oil the grill grates.
- Place the butterflied steak directly over the high heat zone. Close the lid and sear for 2-3 minutes without moving it. Check for a deep brown crust, then flip once and sear the second side for 2-3 minutes. You should hear an immediate sizzle when the steak hits the grates.
- Move the seared steak to the cool side of the grill away from direct flames. Insert a meat thermometer into the thickest part and close the lid. Cook until the steak reaches 125-130°F for medium-rare (or your preferred temperature minus 5 degrees for carryover cooking). During the last 5 minutes, add 2-3 tablespoons of cowboy butter on top to melt and baste the meat. Total indirect cooking time is typically 15-20 minutes for medium-rare.
- Remove the steak from the grill and transfer to a cutting board. Tent loosely with aluminum foil and rest for 10-15 minutes to allow juices to redistribute. After resting, slice against the grain in ½-inch thick pieces. Arrange on a serving platter and drizzle with any remaining cowboy butter. Serve immediately.
Nutrition
Notes
Butterflying is crucial for even cooking of thick steaks. Use a long, sharp knife and keep the blade parallel to your cutting board for a clean cut. Fresh herbs in the cowboy butter provide significantly better flavor than dried. The steak will continue cooking 5-10 degrees after removal from heat, so pull it early to account for carryover. Two-zone grilling is essential - direct heat for crust, indirect for finishing. Store leftover cowboy butter in the refrigerator for up to 2 weeks or freeze for up to 3 months.