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Perfect Smoked Tomahawk Ribeye Recipe with Bone Marrow Butter

smoked tomahawk ribeye - featured image
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A rich and smoky tomahawk ribeye steak smoked low and slow, finished with a decadent bone marrow compound butter for an indulgent and flavorful experience.

Ingredients

  • Tomahawk Ribeye Steak, about 2-2.5 lbs (900-1130 g), well-marbled
  • Kosher Salt, for seasoning
  • Freshly Ground Black Pepper, coarse grind
  • Wood Chips for smoking – hickory or oak
  • Unsalted Butter, softened (about ½ cup or 115 g)
  • Roasted Bone Marrow from beef bones (3-4 large marrow bones)
  • Fresh Herbs: chopped parsley, thyme, and rosemary (about 1 tbsp each)
  • Garlic, minced (2 cloves)
  • Lemon Zest, finely grated (from half a lemon)
  • Optional: Pinch of smoked paprika for the butter

Instructions

  1. Preheat oven to 450°F (230°C). Place marrow bones upright on a roasting pan, sprinkle lightly with salt and pepper, and roast for 15-20 minutes until marrow is soft and slightly bubbling. Let cool slightly and scoop out marrow into a bowl.
  2. In a bowl, combine softened unsalted butter, roasted bone marrow, chopped herbs, minced garlic, lemon zest, and smoked paprika if using. Mix until smooth. Shape into a log with plastic wrap and chill for at least 1 hour.
  3. About 30 minutes before cooking, remove tomahawk ribeye from fridge and pat dry. Season generously with kosher salt and freshly ground black pepper. Let come to room temperature for 20-30 minutes.
  4. Preheat smoker or grill to 225°F (107°C). Add wood chips for smoke (hickory or oak). Aim for thin, clean smoke.
  5. Place steak on smoker grate and smoke until internal temperature reaches 115°F (46°C) for rare or 125°F (52°C) for medium-rare, about 45-60 minutes. Use a meat thermometer to check.
  6. Heat cast iron skillet over high heat until smoking hot. Add high smoke point oil (grapeseed or avocado). Sear steak 1-2 minutes per side and on edges to develop crust.
  7. Transfer steak to cutting board and rest for 10 minutes. Slice against the grain and serve with a generous dollop of bone marrow compound butter on top.

Notes

Keep a spray bottle of water handy to manage flare-ups during searing. Resting the steak after searing is essential for juicy slices. Use room temperature meat for even cooking. Aim for thin, blue smoke rather than thick smoke to avoid bitterness. The bone marrow butter adds richness and silky texture that complements the steak perfectly.

Nutrition

Keywords: smoked tomahawk ribeye, bone marrow butter, smoked steak, barbecue, grilling, compound butter, steak recipe, low and slow smoking

Find it online: https://chrisfeasts.com/perfect-smoked-tomahawk-ribeye-recipe-with-bone-marrow-butter-step-by-step/