Before You Get Started

Ask your butcher for bone marrow bones cut lengthwise in a canoe cut — this exposes the marrow so it renders quickly on the grill. The compound butter can be made up to 3 days ahead and stored tightly wrapped in the refrigerator. Use a MEATER wireless meat thermometer in the tomahawk so you can monitor the temperature without lifting the lid. 

Steps

• Step 1

  Preheat the grill to 225°F. If available, use Super Smoke. 

  225 ˚F / 107 ˚C

• Step 2

  Season the tomahawk steak generously on all sides with kosher salt and black pepper. Season the cut side of the marrow bones with salt and pepper as well. Insert a MEATER wireless meat thermometer into the center of the thickest part of the tomahawk, avoiding the bone. 

  Ingredients

  • 1  (2 1/2- to 3-lb) bone-in tomahawk ribeye steak (about 2 inches thick)

  • 4 Pieces bone marrow bones, split lengthwise in canoe cut

  •  kosher salt and freshly ground black pepper, to taste

• Step 3

  Place the bone marrow bones on the top shelf of the grill, cut-side up, and the tomahawk on the grate directly below them. Close the lid and smoke until the marrow is rendered and lightly caramelized and the tomahawk registers 110°F on the thermometer, about 40 minutes. Transfer the steak and bones to a cutting board and tent loosely with foil.

  00:40

  225 ˚F / 107 ˚C

  110 ˚F / 43 ˚C

• Step 4

  Make the compound butter: Preheat the Irontop griddle to medium heat. Melt 1 tablespoon of the softened butter in a small sauté pan on the griddle. Add the shallot and garlic and cook, stirring occasionally, until softened and lightly golden, about 3 minutes. Add the white wine and simmer until the liquid is reduced by about half, about 5 minutes. Remove from the heat and let cool slightly. 

  Ingredients

  • 1 Tablespoon salted butter, softened, divided

  • 1 Small shallot, finely chopped

  • 1 Clove garlic, minced

  • 1/2 Cup dry white wine, verjus blanc, or chicken stock

• Step 5

  Using a spoon, scoop the rendered bone marrow into a food processor. Add the shallot and garlic mixture, the remaining softened butter, Dijon mustard, anchovy paste, Worcestershire sauce, and black pepper. Process until smooth and well combined. Taste and season with salt. Transfer the butter to a bowl and fold in the chopped parsley. 

  Ingredients

  • 3 Tablespoon salted butter, softened, divided

  • 1/2 Teaspoon dijon mustard

  • 1 Teaspoon anchovy paste

  • 1 Teaspoon Worcestershire sauce

  • 1/4 Teaspoon freshly ground black pepper

  •  Kosher salt, to taste

  • 2 Tablespoon finely chopped fresh flat-leaf parsley

• Step 6

  Increase the Irontop griddle to high heat. Melt 2 tablespoons of butter directly on the griddle surface. Place the tomahawk on the griddle and sear, turning once, until a deep golden crust forms on both sides, about 2 to 3 minutes per side. The internal temperature should reach 130°F for medium-rare. Transfer to a cutting board and let rest for 10 minutes. 

  Ingredients

  • 2 Tablespoon unsalted butter, for searing

• Step 7

  Spoon a generous dollop of the bone marrow butter directly onto the hot steak and let it melt over the surface. Slice the steak off the bone, then cut against the grain into 1/2-inch-thick slices. Arrange on a platter with additional compound butter on the side for dipping. Serve immediately. 

  Pro Tip

  Hardwood: Hickory adds a bold, smoky depth that stands up to the richness of the marrow butter and the thick ribeye. 

  Make-Ahead: The compound butter can be made up to 3 days ahead. Roll it in plastic wrap into a log shape and refrigerate. Slice into rounds and place directly onto the hot steak just before serving. 

  Steak Doneness Guide: Remove the steak from the griddle at 120°F for rare, 130°F for medium-rare, 140°F for medium. Carryover cooking during the rest will bring it up another 5°F.