Reverse-Seared Tomahawk Steak with Lemon and Herb Butter
Author
Chef Mandy Tanner
Servings
4 to 6
Prep Time
10 minutes
Cook Time
90 minutes
Protein
32g/serving
Rich and marbled, the impressive SRF Gold® Tomahawk Steak is incredibly flavorful so it requires minimal seasoning to enjoy. Using the reverse-sear method to cook it, no-matter the type of grill or smoker you have, will ensure great results. Slow cooking to an internal temperature of 110° to 115°F will give you plenty of time when searing the steak to develop a nice crust. Serve with an easy to make, mix-in-one-bowl, lemon and herb compound butter to impress your friends and family.
Ingredients
Tomahawk Steak
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1 American Wagyu Gold® Tomahawk Steak
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1 tablespoon kosher salt
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2 teaspoon pepper
Lemon-Herb Butter
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½ cup butter, room temperature
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2 cloves garlic, minced or grated
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Zest of ½ lemon
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Juice of ½ lemon
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1 tablespoon thinly sliced chives
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1 tablespoon chopped parsley, plus more for garnish
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1 teaspoon honey, optional
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½ teaspoon flaky salt, plus more for garnish
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¼ teaspoon freshly ground pepper
Directions
Prepare the Tomahawk Steak; Remove the steak from the packaging and pat dry. Season the steak on all sides with kosher salt and pepper. Let sit at room temperature while the grill preheats, or refrigerate uncovered on a rack over a sheet pan for up to 24 hours.
Preheat the grill or smoker to 225°F.
Place the steak directly on the grill grates and smoke or cook until the internal temperature reaches 110°F to 115°F, in the center of the steak, avoiding the bone. This should take 1 hour to 1 hour 30 minutes.
While the steak cooks, prepare the lemon-herb butter; In a small bowl, add the softened butter, garlic, shallot, lemon zest and juice, chives, parsley, salt, pepper, and honey, if using. Stir well to combine. Note: This can be made ahead and shaped and refrigerated until ready to use. Use within a few days.
Remove the steak from the grill or smoker and increase the grill temperature to 450°F to 500°F.
Sear the steak on both sides, cooking until the internal temperature reaches 125°F to 130°F for medium rare, or continue cooking to desired doneness. Remove the steak from the grill and let rest for 10 minutes. The steak will continue to rise in temperature a few degrees as it rests.
Slice the steak off of the bone and then into slices against the grain. Serve with lemon-herb butter and additional flaky salt, as desired. Enjoy!
Recipe Note
Author Bio
Chef Mandy Tanner is a trained chef and influencer, known for her vibrant food photography and passion for high-quality ingredients. A graduate of the French Culinary Institute, she blends culinary expertise with a love for food styling. Mandy shares her recipes and cooking tips on her blog, helping home cooks master everything from holiday hams to backyard barbecue.