The Ultimate Tomahawk Steak with Roasted Bone Marrow Butter

A close-up view of a tomahawk steak with roasted bone marrow butter that has two slices cut from it resting on a wooden cutting board.

The Ultimate Tomahawk Steak with Roasted Bone Marrow Butter

Course: Entree

Cuisine: American / BBQ

Prep Time: 15

Cook Time: 2 15

Resting time: 10

Total Time: 2 40

Servings:

Calories: 732kcal

Author: Kris Longwell

Experience the ultimate steakhouse dinner at home with this showstopping Tomahawk Steak. Topped with a decadent "liquid gold" roasted bone marrow butter and cooked to perfection using the foolproof reverse-sear method, this is a legendary meal that is as impressive to look at as it is to eat!

Print Recipe

Equipment

Smoker or oven, see NOTES
cast-iron griddle or large cast-iron skillet, see NOTES
Digital thermometer

Ingredients

For the Steak

1 2½ lb tomahawk steak
salt and pepper

For the Roasted Garlic and Bone Marrow Compound Butter

½ cup unsalted butter room temperature, 1 stick
1 head garlic
1 tablespoon olive oil
2 - 4 beef bone marrow bones canoe cut, see NOTES
1 tablespoon Italian parsley finely chopped
1 teaspoon thyme fresh, finely chopped
1 teaspoon lemon zest

For Serving

coarse sea salt for serving

Instructions

Getting Started

Place the tomahawk steak on a baking rack in a baking sheet and liberally season it all over with salt and pepper. Chill, uncovered, for at least one hour, but preferably 4 hours, or even better, ovenight.
1 2½ lb tomahawk steak, salt and pepper
Set your butter out for a couple of hours to bring it to room temperature.
½ cup unsalted butter

Make the Compound Butter

Preheat oven to 400°F.
Use a sharp knife to carefully cut the end off the head of garlic (the end with the stem). It's okay if some of the cloves of garlic come unattached from the skin. Drizzle olive oil over the cut garlic cloves. Wrap tightly in foil and place in the oven for 25 minutes.
1 head garlic, 1 tablespoon olive oil
Place the bones, cut-side up, on a baking pan and place in the oven after the garlic has been roasting for 25 minutes. Roast both the garlic and the bones for 20 more minutes (total 45 minutes for the garlic).
2 - 4 beef bone marrow bones
Let the garlic and bones cool for a few minutes. Squeeze the roasted garlic into a small bowl and use a spoon to scrape the softened bone marrow from the bones into the bowl. Use a fork to mash the garlic into the marrow.
In another medium bowl, place the softened butter with the herbs and lemon zest. Transfer the garlic/marrow mixture to the butter. Use a fork to mash everything together and smooth (it will still be a bit chunky; this is okay).
1 tablespoon Italian parsley, 1 teaspoon thyme, 1 teaspoon lemon zest
Transfer the butter mixture to a rectangular piece of plastic wrap. Roll the butter into a log with the plastic wrap, seal the ends with your fingers, and chill while the steak is smoking (or roasting), preferably 1 to 2 hours (or overnight).

Reverse Sear the Tomahawk

Set your smoker to 225°F and fill your wood box with a handful of woodchips (ie, hickory, pecan, almond).
Smoke the tomahawk until an internal temperature reaches 115°F to 125°F for medium rare (see NOTES).
During the last 15 to 30 minutes of smoking, place your griddle over two burners (or over very hot coals) on your grill. Cover and let it get screaming hot.
Remove the steak from the smoker and place it on the hot griddle for 60 to 90 seconds. Flip the steak over and sear for another 60 to 90 seconds. After about 30 seconds, melt some of the compound butter and brush it over the steak.
Remove the steak from the griddle. Place a couple of thinly sliced medallions of the compound on the top of the steak. Loosely cover with foil and let the steak rest for 10 minutes (this will allow the butter to melt).
Slice the meat away from the bone, then cut into strips. Finish with a sprinkling of coarse sea salt.
coarse sea salt

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Oven Alternative: If you don't have a smoker, you can achieve the same incredible results by roasting the steak in your oven. Simply preheat the oven to 225°F and place the meat on a wire rack set over a baking sheet; roast until it reaches your target internal temperature before moving to the griddle for the final sear.
Canoe Cut Bones: "Canoe cut" refers to marrow bones that have been professionally split lengthwise to fully expose the marrow, making it easy to scoop out after roasting. You can find these at your local butcher shop or specialty retailers like Wild Fork Foods.
Internal Temperature Guide: For a classic Medium-Rare (warm red center), pull the steak from the smoker or oven when it hits 115°F–120°F to reach a final rested temp of 130°F–135°F. For Medium (a firmer, pinker center with less red), pull the steak at 125°F–130°F to reach a final rested temperature of 140°F–145°F.

Nutrition