Recipe Ingredients:
STEAK
- 1.38kg OMR Tomahawk steak
- OMRxBernies Turbo Spice
- Olive oil
- Salted butter
COWBOY BUTTER
- 1 cup salted butter, softened
- 1 tbsp lemon juice
- 1 tsp vegetable spice
- ¼ tsp smoked paprika
- 4 cloves of roasted garlic
Directions:
- Thaw tomahawk steak to room temperature, pat down with paper towel and generously rub with OMRxBernies turbo spice on all sides. Let sit for 20 min.
- Preheat oven to 250°F. Line a baking sheet with tinfoil and place a metal rack on top. Place tomahawk steak on the metal rack.
- Prepare garlic clove by cutting off top ¼ (you can discard this part) so you still have the bottom ¾ intact. Prepare a square piece of aluminum foil and place the garlic head on it. Drizzle with olive oil and vegetable spice. Wrap up in the aluminum foil and place on the rack with the tomahawk steak.
- Cook the steak to 115°F for a nice med-rare finish (use a meat thermometer!). Depending on the size of the steak is how long this will take. But somewhere around 1 hr. Watch closely.
- While the steak and garlic are cooking, prepare the cowboy butter.
- In a mixing bowl add the softened butter, lemon juice, vegetable spice, paprika and when roasted, you can add 4 cloves of the garlic. Mix well.
- Spoon the butter mixture onto a piece of plastic wrap and roll up into a log shape. Freeze for about 20 min or until hardened and easy to cut.
- When the steak is finished cooking to 115°F prepare your cast iron skillet to high heat with butter and olive oil. Once the butter is bubbling sear each side for 2-3 min for a nice crust.
- Remove from heat and let the steak rest covered in aluminum foil for 5-10 min,
- Slice the meat off the bone, then the cap and then slice the steak into smaller portions and for presentation arrange the steak slices back along the tomahawk bone.
- Serve topped with the cowboy butter