Pairs well with Peter Luger Smoked Cowboy Butter Tomahawk Steak
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Peter Luger Smoked Cowboy Butter Tomahawk Steak
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A smoked tomahawk steak served with a flavorful cowboy butter made with herbs, garlic, Dijon mustard, pepper flakes, seasonings, lemon, and finished with whiskey. The steak is slow smoked, seared, and finished in a pizza oven or broiler for a perfect weekend steak experience.
01:30:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- tomahawk steak - watch the video to see (large cut, size to preference)
- butter - watch the video to see (softened, for cowboy butter)
- herbs - watch the video to see (fresh herbs for cowboy butter)
- garlic - watch the video to see (minced, for cowboy butter)
- Dijon mustard - watch the video to see (for cowboy butter)
- pepper flakes - watch the video to see (red pepper flakes for heat in cowboy butter)
- seasonings - watch the video to see (additional seasonings for cowboy butter)
- lemon - watch the video to see (juice or zest for cowboy butter)
- whiskey - watch the video to see (added to cowboy butter for finishing flavor)
- hot charcoal - watch the video to see (for smoking the steak)
Instructions
- Prepare the Cowboy Butter: Mix softened butter with fresh herbs, minced garlic, Dijon mustard, red pepper flakes, seasonings, and lemon juice or zest. Set aside.
- Smoke the Tomahawk Steak: Set up a smoker with hot charcoal to smoke the tomahawk steak from the inside out. Smoke the steak until it reaches an internal temperature of 110°F.
- First Sear: At 110°F internal temperature, give the steak the first sear. The steak will be essentially raw inside at this point.
- Add Cowboy Butter and Finish Cooking: Slice knobs of the prepared cowboy butter and place them on the steak. Add a splash of whiskey for a flavor pop. Finish cooking the steak in a pizza oven or under a broiler until desired doneness.
- Serve: Slice and serve the steak with the melted cowboy butter.
