Get ready to impress with this mouth-watering Reverse Seared Tomahawk Steak recipe! We’re talking about a massive cut of beef, cooked to perfection on the Kamado Joe Classic 3. This juicy steak is taken to the next level with a decadent cowboy butter and a sprinkle of bourbon-infused salt. Perfect for a weekend BBQ, this recipe will make you the hero of any backyard gathering.
Reverse Seared Tomahawk Steak with Cowboy Butter & Bourbon Infused Salt
Steak:
Cowboy Butter:
Bourbon Infused Salt:
Instructions
-
Dry Brining
- Prep the Steak: Remove the tomahawk steak from its packaging and pat dry with kitchen towel.
- Season: Generously season all sides with quality salt.
- Refrigerate: Place the steak in the fridge for 24 hours to allow the salt to penetrate and season the meat evenly.
-
Smoking
- Set Up Smoker: Preheat your Kamado Joe Classic 3 to 120°C (250°F) for indirect cooking. Add a block of bourbon-infused oak wood for smoke.
- Monitor Temp: Insert a temperature probe into the steak and close the lid.
- Smoke the Steak: Cook until the steak reaches the desired internal temperature (see table below).
Steak Doneness Temp to Remove from Smoking (°C/°F) Temp to Remove from Searing (°C/°F) Final Internal Temp (°C/°F) Rare 45°C / 113°F 49°C / 120°F 51°C / 125°F Medium Rare 49°C / 120°F 53°C / 127°F 54°C / 130°F Medium 55°C / 131°F 58°C / 136°F 60°C / 140°F Medium Well 60°C / 140°F 63°C / 145°F 65°C / 150°F Well Done 65°C / 149°F 71°C / 160°F 74°C / 165°F 
-
Cowboy Butter
- Soften Butter: Let the butter soften at room temperature.
- Mix Ingredients: Combine all ingredients in a bowl and mix thoroughly.
- Shape and Chill: Place the mixture on cling film, shape into a cylinder, and refrigerate until hardened.
-
Bourbon Infused Salt
- Reduce Bourbon: Simmer bourbon over low heat until it becomes syrupy.
- Combine with Salt: Mix the syrupy bourbon with coarse salt.
- Dehydrate: Spread the mixture on a tray and dehydrate in a Ninja Foodi MAX Pro Health Grill or oven on the lowest setting for 1.5 hours.
-
Searing
- Prep Grill: Increase grill heat to around 290°C (550°F) by opening all vents.
- Remove Probe: Take out the temperature probe before searing.
- Sear Steak: Hold the bone with heatproof gloves and sear the steak directly over the fire for about a minute on each side, including the edges.
- Monitor Temp: Use a Thermapen ONE to check internal temperatures. Remove the steak once it reaches the second temperature target for desired doneness.
-
Resting and Serving
- Add Cowboy Butter: Place a slice of cowboy butter on top of the steak as it rests.
- Rest: Let the steak rest for 5-10 minutes, allowing the butter to melt and flavours to infuse.
- Slice and Serve: Cut the steak off the bone, slice against the grain, and sprinkle with bourbon-infused salt before serving.
Equipment
Affiliate Disclosure: This post may contain affiliate links. If you buy a product using these links, we get a commission at no extra cost to you. Your support helps keep the BBQ magic alive, and we thank you in advance!
Note
- Extra Flavour: For an extra smoky flavour, use bourbon-infused oak wood chunks during the smoking stage.
- Holding Temperature: You can hold the steak in a low oven if you need to delay serving.
Reverse seared steak, tomahawk steak, cowboy butter, bourbon salt, Kamado Joe, BBQ recipes
