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Reverse Seared Tomahawk Steak with Cowboy Butter & Bourbon Infused Salt

Reverse Seared Tomahawk Steak with Cowboy Butter & Bourbon Infused Salt

Lee - Smoke & Sear
Servings: 2 Total Time: 25 hrs 45 mins Difficulty: Intermediate Party Pleaser Party Pleaser Show Stopper Show Stopper Smoke & Sear Fav. Smoke & Sear Fav.
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The Ultimate BBQ Steak Experience

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

Beef
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Prep Time 24 hrs Cook Time 1.5 hr Rest Time 15 mins Total Time 25 hrs 45 mins
Difficulty: Intermediate Cooking Temp: 120  C Servings: 2 Estimated Cost: £ 40 Calories: Approximately 950 per serving Best Season: Summer
Author: Lee - Smoke & Sear Cooking Method: , , Cuisine: Courses: Recipe Keys: Party Pleaser Party Pleaser Show Stopper Show Stopper Smoke & Sear Fav. Smoke & Sear Fav.

Steak:

Cowboy Butter:

Bourbon Infused Salt:

Instructions

  1. 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.

  2. Smoking

    1. 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.
    2. Monitor Temp: Insert a temperature probe into the steak and close the lid.
    3. 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

  3. 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.

  4. 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.

  5. 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.

  6. 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

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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.
Keywords: Reverse seared steak, tomahawk steak, cowboy butter, bourbon salt, Kamado Joe, BBQ recipes
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DRAGON, edge of the sky.

Flt Lt Tom Nation, the 2026 RAF Typhoon Display Pilot, putting the Typhoon through its paces over Coningsby.

Tom’s name is now on the jet, the black flying suit is on, the helmet has been unveiled, and the 2026 display season is starting to feel very real.

The aircraft, the pilot, the team behind it — all coming together for what looks like it’s going to be an unbelievable season.

Fast, precise, aggressive, controlled . . . and absolutely breathtaking to watch.

@raf_typhoondisplayteam
@eurofighter.typhoon

#RAFTyphoon #TyphoonDisplayTeam #EurofighterTyphoon #RAFConingsby

79 5
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DRAGON, edge of the sky. Flt Lt Tom Nation, the 2026 RAF Typhoon Display Pilot, putting the Typhoon through its paces over Coningsby. Tom’s name is now on the jet, the black flying suit is on, the helmet has been unveiled, and the 2026 display season is starting to feel very real. The aircraft, the pilot, the team behind it — all coming together for what looks like it’s going to be an unbelievable season. Fast, precise, aggressive, controlled . . . and absolutely breathtaking to watch. @raf_typhoondisplayteam @eurofighter.typhoon #RAFTyphoon #TyphoonDisplayTeam #EurofighterTyphoon #RAFConingsby

Dirty-Seared Côte de Boeuf with Cowboy Butter 🔥

Picked up this absolute beauty from @mountainsfarmshop in East Heckington, Lincolnshire — proper local butcher, proper bit of beef.

This is the way I like to cook a big thick steak like a Côte de Boeuf / bone-in ribeye.

Cooked in the @kamadojoeuk over @bigkproductsltd lumpwood — and this bit matters: use good quality lumpwood, fully lit and burning clean. You want heat and crust, not a steak that tastes like a shed fire.

I also used some @fourge.bbq whisky oak we’re currently testing.

Temps tracked with the @meatermade , because guessing on a steak like this is how you turn dinner into financial regret.

Finished with cowboy butter, rested, sliced, juices back over the top.

Simple process. Big flavour. No bollocks.

Comment COWBOY and I’ll send you the link to my website with the full step-by-step guide for how I cook a steak like this, plus how I make the cowboy butter.

Hope this new step-by-step, no-bollocks format helps. 🔥

332 43
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Dirty-Seared Côte de Boeuf with Cowboy Butter 🔥 Picked up this absolute beauty from @mountainsfarmshop in East Heckington, Lincolnshire — proper local butcher, proper bit of beef. This is the way I like to cook a big thick steak like a Côte de Boeuf / bone-in ribeye. Cooked in the @kamadojoeuk over @bigkproductsltd lumpwood — and this bit matters: use good quality lumpwood, fully lit and burning clean. You want heat and crust, not a steak that tastes like a shed fire. I also used some @fourge.bbq whisky oak we’re currently testing. Temps tracked with the @meatermade , because guessing on a steak like this is how you turn dinner into financial regret. Finished with cowboy butter, rested, sliced, juices back over the top. Simple process. Big flavour. No bollocks. Comment COWBOY and I’ll send you the link to my website with the full step-by-step guide for how I cook a steak like this, plus how I make the cowboy butter. Hope this new step-by-step, no-bollocks format helps. 🔥

Spatchcock chicken on the Ninja FlexFlame 🔥

Kept it simple, kept it juicy, and hit it properly with SPARK rub by @fourge.bbq — bright, herby, lemony, and bang on for chicken.

Barbecue without the bollocks.

What should I cook next? 👀

115 30
Open
Spatchcock chicken on the Ninja FlexFlame 🔥 Kept it simple, kept it juicy, and hit it properly with SPARK rub by @fourge.bbq — bright, herby, lemony, and bang on for chicken. Barbecue without the bollocks. What should I cook next? 👀

This was, I believe, the last @raf_typhoondisplayteam display practice before Flt Lt Tom Nation’s PDA at RAF Coningsby later this week . . . and what a display to watch.

If all goes well, this is the final step before Tom begins public Typhoon displays around the country and beyond for the 2026 season. Living near RAF Coningsby means I’ve been lucky enough to watch so many of these Typhoon display practices and workups as they’ve built towards this point, and honestly, seeing the progress, precision, confidence and sheer power of the jet has been incredible.

So Flt Lt Tom Nation – DRAGON01, if you ever happen to see this, go absolutely smash your PDA mate. You’re a legend. Go DRAGON.

#raf #raftyphoondisplayteam

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This was, I believe, the last @raf_typhoondisplayteam display practice before Flt Lt Tom Nation’s PDA at RAF Coningsby later this week . . . and what a display to watch. If all goes well, this is the final step before Tom begins public Typhoon displays around the country and beyond for the 2026 season. Living near RAF Coningsby means I’ve been lucky enough to watch so many of these Typhoon display practices and workups as they’ve built towards this point, and honestly, seeing the progress, precision, confidence and sheer power of the jet has been incredible. So Flt Lt Tom Nation – DRAGON01, if you ever happen to see this, go absolutely smash your PDA mate. You’re a legend. Go DRAGON. #raf #raftyphoondisplayteam

Welcome to what’s more than likely my first and last attempt at doing unplanned face-to-camera content . . . and episode one of ‘BBQ Ain’t F*****G Difficult’ 😂

The kids wanted pulled pork, so I stuck a shoulder on, used @fourge.bbq EMBER rub — best there is, obviously — and talked my way through the cook without overcomplicating it.

Because that’s the point really. Pulled pork is forgiving, BBQ doesn’t need gatekeeping, and not every cook needs to be made out like some pitmaster secret.

After @chumsbbq kept dropping edits of my “interview” from The Big Community Cookup last week, I thought any video I made myself couldn’t be more embarrassing than that . . . jury’s still out.

P.S Sorry Mum, I’ll rinse this potty mouth out soon. Blame the nerves . . .

616 45
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Welcome to what’s more than likely my first and last attempt at doing unplanned face-to-camera content . . . and episode one of ‘BBQ Ain’t F*****G Difficult’ 😂 The kids wanted pulled pork, so I stuck a shoulder on, used @fourge.bbq EMBER rub — best there is, obviously — and talked my way through the cook without overcomplicating it. Because that’s the point really. Pulled pork is forgiving, BBQ doesn’t need gatekeeping, and not every cook needs to be made out like some pitmaster secret. After @chumsbbq kept dropping edits of my “interview” from The Big Community Cookup last week, I thought any video I made myself couldn’t be more embarrassing than that . . . jury’s still out. P.S Sorry Mum, I’ll rinse this potty mouth out soon. Blame the nerves . . .

Oh good f*****g lord . . . I think I’ve just witnessed the best Typhoon display I’ve seen yet.

Today was proper grim as well — cold, windy, dark moody skies, low cloud cover — but somehow that just made it even better. The whole thing felt more dramatic, more aggressive, more powerful. That sky absolutely set the mood.

And Flt Lt Tom Nation – DRAGON01 . . . good lord mate. How the hell he went straight from take-off into that display is on another level. That was unreal.

#raf #typhoondisplayteam

@raf_typhoondisplayteam @planetom91

22434 614
Open
Oh good f*****g lord . . . I think I’ve just witnessed the best Typhoon display I’ve seen yet. Today was proper grim as well — cold, windy, dark moody skies, low cloud cover — but somehow that just made it even better. The whole thing felt more dramatic, more aggressive, more powerful. That sky absolutely set the mood. And Flt Lt Tom Nation – DRAGON01 . . . good lord mate. How the hell he went straight from take-off into that display is on another level. That was unreal. #raf #typhoondisplayteam @raf_typhoondisplayteam @planetom91