Ingredients
- 1 (2 ¾ lb) Tomahawk steak
- 1 tbsp brown sugar
- 1 tbsp Montreal steak seasoning
- 2 tsp garlic powder
- 2 tsp onion powder
- ¼ cup salted butter
- 1 tbsp minced shallot
- 1 clove garlic, minced
- 1 tbsp chopped fresh chives
Instructions
1. Dry Brine: Season the steak and refrigerate uncovered overnight.
2. Slow Cooking: Preheat oven to 300°F, place steak on a wire rack over a baking sheet, and cook until internal temperature reaches 110°F.
3. Searing: Preheat grill to 500°F, sear steak for 2 minutes per side, rotating for grill marks.
4. Rest and Baste: Let steak rest for 10 minutes while basting with compound butter.
5. Slice & Serve: Cut against the grain, plate, and serve with the bone for presentation.
Notes
- Always use a meat thermometer to avoid overcooking.
- Let steak rest before slicing to retain juices.
- Consider cast iron or broiler searing if a grill is unavailable.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Reverse Sear
- Cuisine: American Steakhouse
Nutrition
- Calories: 649 kcal
- Sugar: 2g
- Sodium: 424mg
- Fat: 47g
- Saturated Fat: 22g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 52g
- Cholesterol: 182mg