Reverse Seared Tomahawk Steak with Cowboy Butter & Bourbon Infused Salt

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.

Prep Time 24 hrs

Cook Time 1.5 hr

Rest Time 15 mins

Total Time 25 hrs 45 mins

Cooking Method: Grilling, Searing, Smoking

Cuisine: American BBQ

Courses: Dinner

Difficulty: Intermediate

Cooking Temp: 120 C

Servings: 2

Estimated Cost: 40

Calories: Approximately 950 per serving

Best Season: Summer

Steak:

1.5 Kg Tomahawk steak
Quality salt (Blackthorn recommended)

Cowboy Butter:

250 Grams Salted butter
2 Tbsp Fresh parsley (Finely chopped)
2 Tsp Mustard
2 Tsp Garlic granules
1 Tsp Sweet paprika
1 Tsp Red pepper flakes
2 Tbsp Lemon juice
Zest of 2 lemons

Bourbon Infused Salt:

1.5 Cups Bourbon
1 Cup Coarse salt (Blackthorn recommended)

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

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

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.

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

Read it online: https://www.smokeandsear.world/BBQ-recipes/reverse-seared-tomahawk-steak-with-cowboy-butter-bourbon-infused-salt/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.