diff --git a/summer-carnivore-recipes/staging/77a47d6e-fd81-4b37-933d-7e198042ba8d_02.md b/summer-carnivore-recipes/staging/77a47d6e-fd81-4b37-933d-7e198042ba8d_02.md
new file mode 100644
index 0000000..d3a06c2
--- /dev/null
+++ b/summer-carnivore-recipes/staging/77a47d6e-fd81-4b37-933d-7e198042ba8d_02.md
@@ -0,0 +1,53 @@
+# 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.
\ No newline at end of file