Tomahawk Steak with Smoky Cowboy Butter
Enjoy a mouthwatering Pork Tomahawk Steak with a side of smoky Cowboy Butter. Perfect for impressing guests or treating yourself to a deliciously satisfying dinner.
45 mins
Capable Cooks
4
What you’ll need
INGREDIENTS
- 4 SunPork Tomahawk Steaks, 3-4cm thick
- 1 Tbsp. ancho chilli powder
- 1 Tbsp. smoked paprika
- 1 tsp. dried oregano
- 1 tsp. ground coriander seeds
- 1 tsp. mustard powder
- 1 tsp. ground ginger
- 1 Tbsp. salt
- 2 tsp. ground black pepper
Smoked Butter
- 1 Tbsp. olive oil
- 250g unsalted butter
- 12 garlic cloves, crushed
- 2 Tbsp. chives, finely chopped
- 5 Tbsp. parsley
- 2 Tbsp. Dijon mustard
- 2 Tbsp. smoked paprika
- 2 tsp. cayenne pepper
- 2 tsp. chilli flakes
- 1 Tbsp. salt
- 1 Tbsp. ground black pepper
- 1 lemon, juiced
- 2 tsp. thyme
- 2 tsp. lemon zest
How to make it
- Pre-heat fan forced oven to 160⁰C and smoker to 120⁰C.
- Pat the tomahawk dry. In a bowl, combine the dry spices, then sprinkle on all sides of the tomahawk and press firmly.
- Heat oil in a fry-pan over high heat, then sear each tomahawk for 2-3 mins each side. Transfer to the oven and roast for 30 mins or until the internal temp. reaches 63⁰C.
- Meanwhile, place butter and garlic cloves into a small baking dish and transfer to the smoker for 30 mins.
- Remove steak from the oven and allow to rest for 10 mins.
- Remove garlic and butter from the smoker. Mince the garlic, then mix the butter and garlic with all remaining ingredients.
- Serve tomahawk steaks with seasonal vegetables and smoky cowboy butter.
