Thermoworks RFX –
Snake River Farms Tomahawk –
Today I make a lovely smoky seared Tomahawk steak with some homemade cowboy butter. Super tender bite with a nice richness of the cowboy butter, definitely recommend giving this a try!
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Recipe:
Cowboy Butter
4 sticks Butter
1/2 Shallot
5-8 Garlic
3T Parsley
3T Chives
1 Lemon Zest / Juice
2T Dijon
1T Chili Flake
1T Pepper
1T Paprika
2T Thyme
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Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
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Knives
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►8″ Chef’s Knife
►6″ Nakiri
►Boning Knife
►Bone Saw
Meat Processing
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►Meat Grinder
►Sausage Stuffer
►Meat Mixer
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Appliances
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►Chamber Vacuum Sealer
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
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Small Cooking Tools
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Steak + Butter? ...Yes Please! | Chuds BBQ
29 Comments
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Hey! Love your channel! You've taught me so much about smoking meats! I was just wondering how long did you smoked the cowboy butter for? Its almost 4am and I wish I could cook one of these rn lmao. Sending best wishes from Maine!
Ummm – Thanks. – Cheers!
That compound butter would be amazing on some good smoke-grilled salmon. Season the fish and lightly smoke it at a medium-low temp, (not a lot of wood or chips), covered, indirect a little bit (how long depends on how large the pieces are…around 30 minutes for about a hand-sized fillet), then move it over to the hot side for a few minutes to crisp up the skin. Plate with a few thin pats of the butter on top. I have cooked salmon using this method on my Weber Smokey Joe many times with great success. Haven't tried a compound butter, though…I usually glaze the fish with my homemade Asian BBQ sauce before I crisp up the skin.
Tomahawk steaks are overpriced. The bone doesn't add more flavor. Nonetheless, great looking steak. As for the Dijon mustard in the Cowboy butter, a little goes a long way. I made it twice, and I'll use a teaspoon of it going forward.
A word of advice with the snails: they are meant to be prepared with garlic/herb butter.
I'm a big fan of the SearPro for finishing these
Awesome!
2:18 he said "so we can taste the meat"😂😂
Snake river gold has been some of the richest wagyu I’ve eaten, that include Japanese a4 picanha and 2gr oz ribeye…
Share!? Skip the sides and eat more steak
Snails: Mini muffin tin, one snail per cup. Teaspoon of butter, some garlic (Jar garlic is fine) and top w/ a piece of biscuit(Pilsbury works). Bake according to Pilsbury instructions.
that butter needs to be put on a cob of corn
Legitness (theres a word for ya)! That looked so good. Great cook
Do smoked haggis.
Trimming fat off a steak? Sacrilege
Think you should’ve dunked the escargot in the cowboy butter 😂🤘
Steak is my #1 favorite food on earth years ago after subscribing my Vernacular was forever changed via the phrase “Pat it dry…”
You should put some lime juice on it as well to tenderize it 😀
XXL steak 🥩 ✅
Bone in ✅
Heavy salt ✅
Butter 🧈 ✅
17:26: I TOTALLY thought you guys were saying, 'compound it', not, 'combound', until the end of that little spiel. Like, maybe you were a little stuffed up, (as you had been talking about how cold it was! 😂), guess that's just the unknown, until now, 'teacher' in me!
Ok, love the channel but you have to tell about the finking heating element your cooking with ! Please and thanks. Cheers from Wisconsin.
Nothing says cowboy like lemon zest….
put the probe in with the grain then you only get 1 slice with the butthole
It's not fair to watch this. Thanks Bradley. I think I'll shuffle on over to SRF and scope one out
Sales pitch
Looks chuck side
When are you going to open up your barbecue restaurant?
Oh my goodness that looks good.
Off the bone she comes.