The Ultimate Tomahawk Steak with Bone Marrow Butter

Elevate your next special occasion with this incredible Tomahawk Steak topped with “liquid gold” roasted bone marrow butter. Using our foolproof reverse-sear method—perfect for either the oven or the smoker—you’ll achieve a flawless steakhouse crust and a tender, juicy center every time. It’s the ultimate showstopping meal that brings the professional steakhouse experience right to your own table!

🥩 The Ingredients

This masterpiece pairs a massive, premium cut of beef with a decadent, herb-flecked compound butter enriched by deeply roasted aromatics and a bright hint of citrus. Find ingredient notes (including substitutions and variations) below.

📝 Ingredient Notes

• Tomahawk Steak: This is essentially a thick-cut Ribeye with the long rib bone left intact; for the best results, look for a “USDA Prime” grade steak that is at least 2 to 3 inches thick to ensure that perfect edge-to-edge pink center.
• Beef Bone Marrow: Ask your butcher for “Canoe Cut” bones (split lengthwise), which makes it much easier to scoop out the rich, buttery marrow once it has been roasted to a wobbly, translucent perfection.
• Unsalted Butter: Use a high-quality, European-style butter if possible, and ensure it is completely softened to room temperature so it incorporates smoothly with the warm marrow and roasted garlic.
• Roasted Garlic: Roasting a whole head of garlic in olive oil transforms the cloves into a sweet, jammy paste that provides a mellow depth of flavor far superior to raw garlic.
• Fresh Herbs & Lemon Zest: Freshly chopped parsley and thyme provide an earthy brightness, while the lemon zest is the “secret ingredient” that cuts through the intense richness of the marrow and beef.
• Kosher Salt and Coarse Black Pepper: Because this is such a massive, thick cut of meat, you need to season much more aggressively than you think to ensure the flavor penetrates deep into the steak.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

⚙️ Essential Tools We Used

• Smokin’ Tex Electric Smoker: For that signature wood-fired flavor, we rely on our Smokin’ Tex Electric Smoker, which makes maintaining a consistent “low and slow” temperature completely effortless. Loon Deal: You can get 10% OFF all items on smokintex.com by using our exclusive discount code: LOON10!
• Cast-Iron Griddle: A heavy-duty Cast-Iron Griddle is the secret to achieving that legendary steakhouse crust; its incredible heat retention provides the intense, even sear needed to create a perfect mahogany finish.
• Digital Meat Thermometer: An accurate Digital Thermometer (Use LOON 10 for 10% off!) is non-negotiable for this recipe, because Tomahawk steaks are so thick, probing the center is the only way to ensure you hit your target temperature for a flawless medium-rare result.

📌 Tips and Tricks for a Perfect Tomahawk Steak

• The Power of the Dry Brine: For the ultimate crust, season your steak at least 2 hours (or up to 24 hours) in advance and leave it uncovered on a wire rack in the fridge. This dries out the surface of the meat, allowing it to sear instantly rather than steaming.
• Trust the Thermometer, Not the Clock: Because Tomahawks vary significantly in thickness, always cook to internal temperature rather than time. Use a reliable meat thermometer to pull the steak at 110°F–115°F to ensure a perfect medium-rare finish after the sear.
• Temperature Match Your Butter: Let the roasted marrow and garlic cool for about 5–10 minutes before mixing them into the softened butter. If they are added while piping hot, they will melt the butter into a liquid puddle instead of creating a creamy, spreadable compound butter.
• Screaming Hot Cast Iron: To achieve that legendary steakhouse crust, preheat your cast-iron griddle on high for at least 15 minutes. You want the iron to be “heat-soaked,” so the temperature doesn’t drop when that massive piece of cold meat hits the surface.
• Don’t Skip the Rest: Allow the steak to rest for a full 10–15 minutes before slicing. This is the most important step; it allows the muscle fibers to relax and reabsorb the juices, ensuring every bite is tender and succulent.

👩🏼‍🍳 How to Make Roasted Garlic and Bone Marrow Butter

1. Step 1: Carefully cut the end (stem side) of a head of garlic, drizzle a little olive oil over the top, and wrap a piece of foil around it.

2. Step 2: Roast the garlic at 400°F for 25 minutes, then add the marrow bones (on a pan) and roast both for another 20 minutes.

3. Step 3: Let cool for a few minutes, and then squeeze the garlic and spoon the softened marrow into a small bowl. Mash together. Then add to the softened butter, lemon zest, and herbs. Use a fork to mash and combine.

4. Step 4: Wrap in plastic wrap and roll into a log. Seal the ends with your fingers and then chill in the fridge for at least 1 to 2 hours.

👨‍🍳 How to Reverse Sear a Tomahawk Steak

1. Step 1: At least 1 hour before smoking (or roasting), season the steak all over liberally with salt and pepper. Overnight is even better. Chill uncovered.

2. Step 2: Smoke (or roast in the oven) at 225°F until an internal temperature of 125 is reached, usually about 90 minutes to 2 hours.

3. Step 3: Heat a cast-iron griddle

4. Step 4: Melt some of the compound butter and brush it on the steak after it’s been flipped (only brush once, after the flip).

5. Step 5: Place a chilled butter (or two) medallion on the steak, loosely tent with foil, and let the steak rest for 10 minutes.

6. Step 6: Slice against the grain and serve at once!

🍽️ How to Serve

• The Carve: For a professional presentation, slice the meat away from the long rib bone first, then cut the steak into thick, half-inch strips across the grain.
• The Board Sauce: Don’t let any flavor go to waste! Pour all the accumulated juices and melted marrow butter from the resting board back over the sliced meat just before serving.
• The Perfect Pairings: This steak is incredibly rich, so it needs sides that can stand up to the flavor. It is amazing served with our twice-baked potatoes for a classic steakhouse feel, a creamy horseradish pasta salad for a zesty kick, or a crisp tomato and cucumber salad to provide a fresh, acidic contrast to the decadent marrow.
• The Final Touch: Arrange the slices back alongside the bone on a large wooden board or platter, sprinkle with a final pinch of Maldon flaky sea salt, and serve immediately while the butter is still glistening.

🙋🏽‍♂️ Frequently Asked Questions

🔥 More Epic Steak Recipes

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