Cowboy Butter Tomahawk Ribeye for Steakhouse Results Tips, FAQ & printable recipe

Tips for success

To ensure the best sear, use a cast-iron skillet that has been preheated in the oven or on the stovetop for several minutes. A smoking-hot pan is the secret to achieving that professional steakhouse crust.

If the steak has a large fat cap, use your tongs to hold it vertically against the skillet for a minute to render the fat, which adds incredible flavor to the pan and ensures the edges are just as crispy as the flat surfaces.

Adjust the heat of the cowboy butter by varying the amount of chili flakes. If you prefer a milder sauce, reduce the amount of chili, or if you want more heat, add an extra pinch.

You can also add a squeeze of fresh lemon juice to the butter just before serving to add a bright, acidic note that pairs beautifully with the richness of the ribeye. Always taste your butter before serving to ensure the seasoning is balanced to your personal preference.

Variations

• Garlic-Herb Butter: Omit the chili flakes and Dijon mustard for a more classic, mild compound butter. Increase the amount of minced fresh parsley and add a touch of lemon zest to brighten the flavor profile, making it a perfect accompaniment for those who prefer less heat.
• Smoky Cowboy Butter: Replace the chili flakes with a half-teaspoon of smoked paprika to add a subtle, woody depth to the butter. This variation pairs exceptionally well with the charred crust of the steak and brings out the natural savory notes of the beef.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the steak is cooled to room temperature within 2 hours before refrigerating.

Freezer

Not recommended, as the texture of the steak and the quality of the compound butter are best when consumed fresh.

Reheat

Gently reheat slices in a skillet over low heat with a small amount of butter until just warmed through, avoiding overcooking.

Store any leftover steak in an airtight container in the refrigerator for up to 3 days. The cowboy butter can be stored separately in a small jar or container. If the butter solidifies in the fridge, simply warm it gently in the microwave or on the stovetop until it returns to a liquid, pourable consistency before serving with the reheated steak.

The cowboy butter can be made up to 24 hours in advance and stored in the refrigerator. This allows the flavors to deepen and meld even further. Simply bring the butter to room temperature or warm it slightly before using. The steak itself should be cooked fresh, but you can season it with salt and garlic powder up to an hour before cooking to help the flavors penetrate the surface.

Serving ideas

Serve the sliced Tomahawk ribeye on a warm platter to help maintain the steak's temperature. Drizzle the warm cowboy butter generously over the top of the slices just before bringing the dish to the table.

This adds a dramatic, glossy finish that looks and smells irresistible. For a complete steakhouse meal, pair the steak with classic sides like roasted potatoes, grilled asparagus, or a fresh, crisp garden salad that complements the richness of the beef.

When serving, present the steak with the bone exposed for the traditional Tomahawk look. Encourage guests to dip their slices further into any remaining cowboy butter on the platter.

Providing a good steak knife is helpful, as the thickness of the ribeye can make it slightly challenging to cut with standard dinner cutlery. The combination of the bold, spicy butter and the succulent beef makes this a dish that stands well on its own as the centerpiece of any meal.

Frequently asked questions

Recipe card

Cowboy Butter Tomahawk Ribeye for Steakhouse Results

Prep 15 minCook 20 minRest 10 minTotal 45 minServes 2

Ingredients

• 1 3 lb Tomahawk ribeye steak
• 1 tsp coarse sea salt
• 1 tsp garlic powder
• 1 stick melted butter
• 4 cloves minced garlic
• 1 tbsp Dijon mustard
• 2 tbsp fresh chives, minced
• 1 tsp chili flakes
• 1 tbsp beef tallow

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk, mustard

Estimated nutrition per serving

Calories

850

Protein

48 g

Carbohydrates

2.5 g

Fat

72 g

Fiber

0.5 g

Sugar

0.5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.