Real American Cowboy Butter Steaks

Steps

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1. 1
   Make the cowboy butter by combining softened butter with grated garlic, Dijon mustard, horseradish, a pinch of red chili flake, and kosher salt and black pepper to taste. Mix until well combined.
   ▶ ≈0:25
2. 2
   Dollop the cowboy butter onto plastic wrap, roll it up, and shape it into a log. Refrigerate for about 2 hours or until completely solid.
   ▶ ≈0:38
3. 3
   Unwrap the cowboy butter log and slice into cylinders. Allow them to come to room temperature before serving.
   ▶ ≈0:50
4. 4
   Apply a dry brine by generously coating all sides of the tomahawk ribeye steak with an equal mixture of kosher salt and freshly ground black pepper.
   ▶ ≈0:06
5. 5
   Insert a temperature probe into the thickest part of the steak and place it in a 225°F oven. Roast until the internal temperature reaches 115°F, which will result in medium rare after resting and searing.
   ▶ ≈0:12
6. 6
   Remove the steak from the oven and brush all sides including the bone with vegetable oil to assist in browning.
   ▶ ≈0:57
7. 7
   Place the oiled steak on a blazing hot grill and cook for 3 to 5 minutes, turning to achieve fantastic color on every side and to raise the internal temperature by 5 to 10°F.
   ▶ ≈1:03
8. 8
   Remove the steak from the grill and let it rest for 10 minutes. The final internal temperature should reach approximately 135°F, resulting in a rosy red interior with fully rendered fat and tender meat.
   ▶ ≈1:15
9. 9
   Arrange the steak on a platter with the bone displayed prominently. Top with chilled cowboy butter slices while the steak is still hot, allowing the butter to melt and coat every slice.
   ▶ ≈1:23