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Tomahawk Steak with Blueberry Compound Butter

For the blueberry compound butter

  • 8 ounces salted butter, at room temperature
  • 2 teaspoons fresh thyme leaves
  • 1/2 cup fresh blueberries

Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with 2 ½ teaspoons salt.

 

Set the smoker or grill to 250 F. Add the steak to the grill and cook for 90 minutes until it reaches 120 degrees F.

 

While the steak cooks, make the blueberry compound butter. In a medium mixing bowl, smash together the butter, thyme and blueberries. Chill while you finish the steak.

 

When the steak reaches temp, remove the steak from the grill.  Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes.
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Tomahawk Steak with Blueberry Compound Butter

Author Mark & Fey
Print Pin
Keyword Beef, Butter, Meater, Piedmontese, Steak

Ingredients

  • 1 Tomahawk Ribeye about 4 1/2 pounds
  • Kosher salt for seasoning

For the blueberry compound butter

  • 8 ounces salted butter at room temperature
  • 2 teaspoons fresh thyme leaves
  • 1/2 cup fresh blueberries

Instructions

  • Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with 2 ½ teaspoons salt.
  • Set the smoker or grill to 250 F. Add the steak to the grill and cook for 90 minutes until it reaches 120 degrees F.
  • While the steak cooks, make the blueberry compound butter. In a medium mixing bowl, smash together the butter, thyme and blueberries. Chill while you finish the steak.
  • When the steak reaches temp, remove the steak from the grill.  Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes.

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