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Cajun Tomahawk with Jalapeno-Lime Compound Butter

Cajun Tomahawk with Jalapeno-Lime Compound Butter

    INGREDIENTS

    • Jalapeno-Lime Compound Butter
    • 2 Fresh Jalapenos, De-Seeded & Diced (Keep the seeds for extra heat)
    • 1 Lime, Zested, and halved
    • 1 Tbsp Kosher or flaky salt
    • ¼ Fresh chopped cilantro
    • 1 Stick of butter (Salted is fine), room softened
    • 1 Tbsp of EVOO
    • Cajun Tomhawk
    • 2 Tbsp cajun seasoning
    • 1 36oz Tomahawk Ribeye

    DIRECTIONS

    Jalapeno-Lime Compound Butter

    1)On a non-stick pan, sweat down your jalapenos with EVOO over medium heat and a pinch of salt until soft.

    2)Add a quick squeeze of lime juice (1/2 the lime) and saute the jalapenos in the lime juice for about 2 minutes. Remove from heat and cool.

    3)In a bowl, combine all butter ingredients. Wrap in parchments or cling wrap and refrigerate for at least an hour.

    Cajun Tomhawk

    1)Liberally season your tomahawk with your favorite cajun rub

    2)Reverse-Sear your Tomahawk. On a smoker, grill, or oven, cook your tomahawk at 225 F for 60-90 mins or until it hits an internal temperature of 125 F.

    3)Get a griddle, grate, or pan going on high heat and sear your tomahawk on each side for 1-2 minutes until you get a beautiful crust on your steak.

    4)While resting for 10 minutes, add your compound butter and let it slowly melt into your steak!

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