Traeger smoked tomahawk steak compound butter (optional, not in nutrition facts)
3clovesgarlicdiced
1tbspolive oil
½cupbutterunsalted and softened
1tbspbasilor any fresh leafy green herb
½mediumshallotdiced
½tsppepper
1tspsalt
½mediumlemonzest
½mediumlemonjuice
Instructions
Recipe for smoking tomahawk steak
Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 225 degrees F.
Prep the tomahawk steak for smoking. If required, remove any fat or tough meat from the ribeye bone to clean it up.
Season the tomahawk steak by coating it with olive oil as a binder (optional). Sprinkle Traeger ribeye rub all over the tomahawk steak and rub it in with your hands. Place the tomahawk steak into the fridge to let the seasoning adhere to the steak.
Smoke tomahawk steak 225 degrees F for about 2 hrs until the steak reaches 115 - 120 degrees F internally, as measured with an internal read thermometer.
Remove tomahawk steak from the smoker.
Option 1: Sear tomahawk steak in a cast iron skillet on the stove on medium-high heat (use olive oil or butter in the pan).
Option 2: Grill smoked tomahawk steak on high, at about 500-600 degrees F with the grill lid closed, flipping after 1-3 minutes on each side.
Remove tomahawk from reverse sear method of choice (grill / stovetop) when the internal temp of smoked tomahawk measures 130 - 135 degrees F (for medium rare) or 135-140 degrees F (for medium, assuming it will come up a bit in temp as it rests).
Rest smoked reverse-seared tomahawk for 15 - 20 minutes at room temperature, topped with compound butter which should melt in beautifully.
How to make steak compound butter for this smoked steak
In a small pan on the stove, roast garlic in olive oil on medium-high for about 2 minutes, stirring regularly, until garlic is translucent. Remove the pan from heat and let it cook.
Once garlic oil cools, transfer to a mixing bowl then add the softened butter, basil, diced shallot, pepper, salt, lemon zest, and lemon juice.
Combine all the ingredients by hand until everything is well incorporated together.
Place the combined butter onto a plastic saran wrap sheet and roll into a log form. Wrap the ends together tightly and stick the compound butter into the fridge to firm up.