Reverse Seared Tomahawk topped w/ Garlic Parm Compound Butter 🥩🧈🔥

Every now and then you got to treat yourself & most of the time for me it looks like this! The smokey delicious flavor on the beef paired with the garlic parm compound butter was ELITE!

FULL RECIPE ⬇️

INGREDIENTS
- Tomahawk Ribeye from Colorado Craft Beef
- Extra virgin olive oil
- Traeger Prime Rib Rub

Garlic Parm Compound Butter:
(Combine all ingredients)
- 1 stick of soften butter
- 2 tbsp minced garlic
- 2 tbsp fresh chopped parsley
- 2 tbsp fresh chopped chives
- 1/2 cup fresh grated parmesan
- Pinch of salt & pepper

Note(s): You could use any thicker cut of steak for this recipe. Adjust ingredients to your liking. Cook the steak to your personal preference. Use a meat thermometer for an accurate finish.

DIRECTIONS
1. Pat the steak dry with paper towels then coat in olive oil and season generously on all sides.
2. Place it on the smoker at 275°F until steak reaches ~115°F internal then take it off.
3. From there, crank the grill up to high heat. Once it's super hot, place the steak back on to sear. I seared this for ~3-4 min per side on my traeger at 500°F with the lid closed. Once the internal temp hit 130°F I pulled it off and placed it on a wired rack.
4. Let it rest in the oven (off) for 10-15 minutes.
5. Add some compound butter on top, slice it up & ENJOY! 🙌🏻
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