Cowboy Butter Tomahawk Ribeye for Steakhouse Results Step-by-step instructions

Before you start

Before you begin, ensure your steak is removed from the refrigerator at least 30 minutes before cooking to take the chill off. Pat the steak completely dry with paper towels, as surface moisture is the enemy of a good sear.

Prepare your cowboy butter ingredients, ensuring the butter is melted but not boiling, and have your tongs and thermometer within easy reach. A well-organized workspace is critical when working with high-heat cooking techniques to ensure safety and precision.

Instructions

Flavor Preparation

1. 1Prepare the Cowboy Butter
   In a small mixing bowl, whisk together the melted butter, minced garlic, Dijon mustard, minced chives, and chili flakes until fully emulsified. Set the mixture aside in a warm place to allow the flavors to meld while the steak prepares.
   Look for The mixture should be smooth and the flavors well distributed throughout the melted butter.
   Tip Keep the butter slightly warm so it remains pourable and creates a luxurious sauce for the finished steak.

At the end of this phase, the cowboy butter should be thoroughly combined, with the chives and chili flakes evenly distributed throughout the melted butter. The sauce should be fragrant and ready to be drizzled over the steak. Ensure your workspace is clean and all ingredients are measured and ready, as the searing phase happens quickly and requires your full attention to achieve the desired crust without burning the exterior.

High-Heat Searing

2. 2Sear the Tomahawk
   Season the Tomahawk ribeye generously on all sides with coarse sea salt and garlic powder. Heat a cast-iron skillet over high heat until it reaches 500°F (260°C). Add the beef tallow to the pan, then carefully place the steak in the skillet. Sear for 2 minutes per side to develop a deep, mahogany crust, then continue cooking and basting with the rendered fat until the internal temperature reaches 145°F (63°C). Once finished, remove the steak and let it rest for at least 3 minutes.
   Look for The exterior should develop a dark, crispy crust while the center remains juicy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a heavy-duty cast iron skillet to ensure even heat distribution and a professional-grade sear.

The steak should have a deep, mahogany-colored crust on both sides, with the fat rendered down to a golden-brown finish. The kitchen should smell like seared beef and toasted garlic. The steak should be cooked through to 145°F (63°C) internally. Check that the crust is uniform across the entire surface of the meat before transferring it to the cutting board, as this crust is the primary source of the steak's unique flavor and texture.

Resting and Finishing

3. 3Rest and Serve
   Remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes. This resting period allows the juices to redistribute throughout the meat. Once rested, slice the steak and drench the pieces in the warm prepared Cowboy Butter before serving immediately.
   Look for The meat should be firm to the touch and the juices should remain inside the steak when sliced.
   Tip Do not skip the resting step, as it is essential for achieving a tender and succulent texture in every bite.

After resting for 10 minutes, the steak should be ready to slice. The juices will have stabilized inside the meat, keeping it tender. When sliced, the center should be a consistent, ruby-red medium-rare.

Drenching the slices in the warm cowboy butter should cause the butter to melt into the meat, creating a rich, glistening finish that is ready for immediate serving. The final result should be visually stunning and perfectly cooked from edge to edge.

Common mistakes

A common mistake is overcrowding the skillet or starting the sear before the pan is hot enough, which leads to steaming rather than browning. Another error is failing to rest the meat; resting allows the muscle fibers to relax and reabsorb the juices.

Slicing the steak too soon will cause all the flavorful juices to run out onto the cutting board, resulting in a dry and less appetizing final product. Always monitor the heat and be patient during the resting period.

How to tell it’s done

The steak is done when it reaches an internal temperature of 145°F (63°C) for medium-rare. Use a high-quality meat thermometer inserted into the thickest part of the meat, avoiding the bone, to get an accurate reading.

The steak will continue to rise in temperature slightly during the resting phase, so removing it at the correct target is crucial. The texture should feel firm yet springy to the touch, and the crust should be dark and crisp.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest