Black & Blue Tomahawk Steak with Black Truffle & Smoked Garlic Compound Butter | Divaqbbq
Black & Blue Tomahawk Steak with Black Truffle & Smoked Garlic Compound Butter
15 mins prepServes 2
A thick, hand-cut double bone-in tomahawk steak, prepared black and blue style – super rare inside with a charred and crisp exterior. Seasoned with a blend of spices and finished with a decadent black truffle and smoked garlic compound butter.
1. Slather the tomahawk steak generously with Worcestershire sauce.
2. Layer the steak with plenty of black pepper, kosher salt, garlic powder, and onion powder.
3. Smoke the steak at 180F (approximately 82C) until its internal temperature reaches 80F (approximately 27C).
4. Place a steel plate (like a @duluthtradingcompany Best Made Steel plate) on the grill and increase the grill temperature to 500F (approximately 260C).
5. Once the steel plate is searing hot, place the steak on it and sear all sides, ensuring every bit of fat gets crispy. This will take some time to develop a good crust.
6. Just before removing the steak from the grill, place a couple of slices of black truffle & smoked garlic compound butter on top to melt.
