Tomahawk Ribeye w/ Compound Butter

The Tomahawk Steak is a winner for any party or special occasion and is sure to be the talk of the event. Just like it’s namesake, this steak looks aggressive, with a meaty flavor. Also referred to as a bone-in ribeye or cowboy steak, it’s flavorful and feeds a crowd from the cutting board well. We did a few for Father’s Day weekend alongside a NY Strip with friends served family style and the flavor was unreal.

So, check out our recipe for slow smoked on the Traeger, then reverse seared on our Weber gas grill, though you could modify easily to do on a Big Green Egg or gas grill with mesquite, pecan, and/or oak wood.


  • 1-2 Tomahawk Steaks

  • Diamond Brand Kosher Salt

  • Fresh Cracked Black Pepper

  • Traeger Texas Beef Blend BBQ Pellets or pecan/mequite/oak blend of your choice

  • Salt Lick Dry Rub

  • For the Compound Butter
  • 1 Stick Salted Butter

  • 1 Tbsp Shallot

  • 1 Tbsp Italian Parsley

  • Plastic wrap or Parchment paper


  • Allow 1 stick butter to come to room temp.
  • Rub steaks liberally with salt/pepper or Salt Lick Dry Rub. You can substitute your favorite rub. (Beer for scale)
  • Set the Traeger to 225 degrees F and turn on Super Smoke if that’s an option on your grill.
  • Rest the steaks at room temp for about an hour. With a boning knife you may want to clean up the rib and remove any excess fat.
  • While the steaks rest, mix the ingredients for the Compound Butter. Form the mixture into a log on plastic wrap or parchment paper and put in the freezer.
  • The steaks will “sweat”. Go ahead and pat them dry with a paper towel, pushing the rub into the meat.
  • Place the steaks directly on the lower grate and let them smoke at 225F. This should take about 40-50 minutes depending on the size/thickness of the steak. I prefer to flip halfway through.
  • Flip 20 minutes in and put a meat thermometer in the thickest part of the meat center that doesn’t touch bone and set the alarm for 119 degrees F. When it hits that target, pull the steaks and let them rest for 10 minutes.
  • Get your “sear station” up to temp. In our case we use Grill Grates on a Weber that gets to over 700deg using two-zone cooking – only the burners over the steak are on. Alternatively you can foil the bones to keep them from charring.
  • Let the steaks rest on a cutting board. Pull the compound butter from the freezer and slice into 1/4″ discs. Place one on each steak and watch it melt into the steak for about 10 minutes. Then slice across the grain and enjoy!


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