Ingredients
Scale
- 3 pound tomahawk steak
- 1 stick of unsalted butter
- 1/2 cup chopped parsely
- 1/2 cup chopped cilantro
- 3 cloves minced garlic
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper
Instructions
- Hand chop the parsley, cilantro and garlic. Combine them in a bowl with 2 tbsp olive oil, 1 tbsp red wine vinegar, ½ tsp salt, ½ tsp black pepper, ½ tsp crushed red pepper flakes and 1 stick of softened butter.
- Mix all of the ingredients thoroughly, then place in some plastic wrap. Roll it into a stick of butter then place it in the fridge for 30 minutes.
- Generously season all sides of the tomahawk steak with salt, pepper, garlic powder.
- Smoke the steak at 225° F for 30 minutes until it reaches and internal temp of 110°F.
- Sear the steak over direct heat on both sides then move it back indirectly of heat. Add the the butter on top and let it finish cooking until it reaches an internal temp of 127° F.
- Let it rest for 15 minutes then slice the steak against the grain.
Notes
Remove steak before it’s done to your liking. There will always be 5-7 degrees of carry over on the cook when your steak rests.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main dish
- Method: Grilling
- Cuisine: American