Name: Tomahawk Steak with Bone Marrow Compound Butter
Prep time: 20 min
Total time: 20 min
Yield: 3-4
Ingredients: 1 tomahawk ribeye steak (2–3 lb, about 2–2.5 inches thick); Kosher salt, to taste; Fresh cracked black pepper, to taste; 2–3 beef marrow bones (canoe cut); 4 tbsp unsalted butter, softened; 1 tsp lemon zest; 2 tsp steak seasoning or all-purpose blend; Wood chunks for smoke (optional); Optional: fresh herbs like parsley or thyme

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Tomahawk Steak with Bone Marrow Compound Butter

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Author: Matt Hussey
Prep Time: 20 minutes
Servings: 3-4

Ingredients

1 tomahawk ribeye steak (2–3 lb, about 2–2.5 inches thick)
Kosher salt, to taste
Fresh cracked black pepper, to taste
2–3 beef marrow bones (canoe cut)
4 tbsp unsalted butter, softened
1 tsp lemon zest
2 tsp steak seasoning or all-purpose blend
Wood chunks for smoke (optional)
Optional: fresh herbs like parsley or thyme

Directions

Preheat your grill or open flame setup and create a two-zone fire with one side for direct heat and one for indirect heat. Add wood chunks if using.
Season the steak generously with kosher salt. Let it rest at room temperature while the fire comes up to temperature.
Place the marrow bones in foil “boats” to catch the rendered fat. Set them over the heat and cook for 20–60 minutes, until the marrow is soft, bubbling, and easily scoopable.
Place the steak on the indirect heat side. Cook slowly, flipping occasionally, until the internal temperature reaches 110–120°F.
Move the steak to direct heat and sear, flipping every 1–2 minutes, until a crust forms and the internal temperature reaches 125–135°F, depending on your preferred doneness.
Remove the steak from the heat and let it rest for about 10 minutes.
While the steak rests, scoop the cooked marrow into a bowl. Mix with the softened butter, lemon zest, and seasoning until smooth and combined.
Slice the steak against the grain. Top with the bone marrow compound butter and allow it to melt before serving.

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