# The Cowboy’s Tomahawk with Bone-Marrow Butter
*A thick-cut, flame-seared ribeye crowned with a decadent, melting marrow compound butter.*

## Headnote
There is no steak more theatrical or primal than the tomahawk. With its long, frenched bone acting as a handle, it demands a certain level of respect at the grill. This isn't just dinner; it’s an event. I first mastered this over a fire pit in the high desert, where the scent of rendering beef fat and mesquite smoke seemed to settle right into my bones. The secret to a steak this thick is the reverse sear—starting low and slow to ensure the edge-to-edge pink internal color that every carnivore craves.

The real magic, however, lies in the bone-marrow butter. While the steak rests, you’ll whip up a compound butter that uses roasted marrow as the primary fat source. As it hits the hot steak, it creates a rich, umami-laden lacquer that no store-bought sauce can touch. One critical tip: use an instant-read thermometer. When dealing with a three-pound piece of meat, "guessing" is the quickest way to ruin a very expensive evening.

**Prep time:** 20 min (plus 2 hours salting)
**Cook time:** 60 min
**Total time:** 80 min (plus resting)
**Yield:** 2–3 servings
**Difficulty:** Medium

## Ingredients
**For the Tomahawk:**
1 tomahawk ribeye steak (approx. 3 lbs, 2.5 inches thick)
2 tbsp coarse kosher salt
1 tbsp cracked black pepper
2 tbsp beef tallow (or high-smoke point oil)

**For the Bone-Marrow Butter:**
2 beef marrow bones (3–4 inches long, canoe-cut)
4 tbsp unsalted butter, softened to room temperature
2 cloves garlic, minced
1 tsp flaky sea salt
1 tsp fresh thyme leaves, stripped from the stem

## Method
1. Salt the steak heavily on all sides, including the fat cap, at least 2 hours before cooking (or up to 24 hours in the fridge).
2. Preheat your oven to 250°F (120°C) and place the marrow bones on a small baking sheet.
3. Roast the marrow bones for 15 minutes until the marrow is bubbling and softened but not completely melted away.
4. Scoop the warm marrow into a small bowl and whisk it vigorously with the softened butter, garlic, sea salt, and thyme until light and aerated.
5. Set the marrow butter aside at room temperature to keep it spreadable.
6. Place the salted steak on a wire rack set over a rimmed baking sheet.
7. Roast the steak in the oven until the internal temperature reaches 115°F (46°C) for medium-rare, which typically takes 45–60 minutes.
8. Remove the steak from the oven and let it rest on a cutting board for 10 minutes (do not skip this, or the juices will flee during the sear). 
9. Heat a heavy cast-iron skillet or griddle over high heat until the tallow begins to smoke and shimmer.
10. Sear the steak for 60–90 seconds per side until a deep, dark mahogany crust forms and the fat edges are crisp.
11. Use tongs to hold the steak upright and sear the thick fat cap for 30 seconds until it rendered and browned.
12. Remove the steak to a board and immediately crown it with a massive dollop of the bone-marrow butter.
13. Let the steak rest for another 5 minutes, allowing the butter to pool and glaze the meat, before carving against the grain.

## Variations
**The Smoked Cowboy**: If you have a pellet grill or smoker, replace the oven step with a low-temp smoke at 225°F (107°C) using hickory or oak pellets until you hit the 115°F internal mark.
**Blue Cheese Infusion**: Fold 2 tablespoons of high-quality gorgonzola crumbles into the bone-marrow butter for a sharper, more pungent finish.
**Peppercorn Crust**: Before the final sear, press additional coarsely cracked peppercorns into the surface of the meat to create a "steak au poivre" style crust.

## Storage & Reheating
Store leftover steak in an airtight glass container in the refrigerator for up to 3 days. To reheat without overcooking, place the steak in a 250°F (120°C) oven until it reaches an internal temperature of 110°F, then flash-sear it in a hot pan for 30 seconds. The leftover marrow butter can be rolled in parchment paper, chilled, and sliced for use on future steaks or even eggs; it keeps for two weeks in the fridge.

## Pairing Suggestion
Serve this alongside a cold, crisp glass of sparkling water or a heavy-bodied Cabernet Sauvignon to cut through the intense richness of the marrow fat.