Fire up the grill because today we’re cooking the perfect tomahawk steak with cowboy butter from start to finish. This step-by-step method walks you through everything you need to know to cook a thick-cut tomahawk steak perfectly—crispy crust, juicy interior, and finished with a rich, flavor-packed cowboy butter that takes it over the top. Matt Pittman will show you how to properly season the steak, control your fire, hit the perfect internal temperature, and finish with a cowboy butter sauce loaded with bold flavor.
Ingredients
- Tomahawk Steak, 1.5" thick
- Meat Church Holy Cow to taste
-
Cowboy butter
Trimming and Seasoning
Start by trimming off any hard fat that won’t render.
Season all sides of the steak. Let the seasoning adhere at room temperature. Some people like to let their steak sit until the steak comes up to room temperature but this will leave it in the Temperature Danger Zone for too long. If you let your steak sit for about an hour it will be the perfect temperature so that it cooks evenly.
Cooking
Over a ripping hot charcoal (we used Meat Church lump), sear your steak for about 2 minutes on both sides and then flip every minute until you hit your desired char and doneness. I like medium-rare which is 130-135°. You will need to account for carryover cook so take your steak off of the grill 10° before your desired final temp. Ex. 125° for medium-rare with a final rested temp of 135°.
Resting
This is a thick steak so you want to make sure all the juices are evenly distributed. Let the steak rest on your board for at least 10 minutes. We rested with Cowboy butter on top of the steak but you can use any butter, compound butter, or no butter at all.
Slice and enjoy!
