The season finale of Twisted Skillet is serving up a proper cowboy plate!
Sean gets the meat sweats at Market Steer, then back to the ranch to light the fire on a twist that really raises the stakes.
INGREDIENTS
Steak
- 1 tomahawk ribeye (2–3 lb, 2–3 inches thick)
- Kosher salt (to taste)
- Fresh cracked black pepper (to taste)
- Granulated garlic (to taste)
Bone Marrow Herb Butter
- 2–3 marrow bones (canoe cut)
- 1 stick (113g) unsalted butter, room temperature
- 1–2 tsp kosher salt (to taste)
- 1 tsp cracked black pepper
- 1 tsp granulated garlic
- 1 Tbsp fresh chives, finely chopped
- 1 tsp fresh thyme, minced
- 1 Tbsp fresh parsley, chopped
METHOD
Preheat pellet smoker to 275°F (or oven to 250–275°F, see note below). Season tomahawk generously with salt, pepper, and garlic on all sides. Place marrow bones on the smoker (or on a tray if using oven) alongside the steak
Place steak directly on grates (or on a wire rack over a sheet tray if using oven). Cook until internal temperature reaches: 115–118°F for medium-rare target. Marrow bones are ready when soft, bubbling, and easily scoopable (about 30–45 minutes).
Remove steak from heat. Let rest 10–15 minutes before searing.
Scoop softened marrow out of bones into a bowl. Add room temperature butter. Season with salt, pepper, and garlic. Fold in chives, thyme, and parsley. Mix until fully combined.
Get grill or fire ripping hot. Sear steak 60–90 seconds per side until a deep crust forms. Sear edges and fat cap as well
Pull steak when internal temp reaches: 128–132°F (perfect medium-rare). Rest 5–10 minutes. Top with a generous slice of bone marrow herb butter.
Notes:
- You can use an oven instead of a smoker—same temps, same process
- The pre-sear rest is the difference between perfect and overcooked
- If your fire is extremely hot, pull closer to 115°F
- If more controlled heat, you can push closer to 118°F
- Watch the marrow closely—it will soften quickly and can melt and run out of the bones if left too long
- Marrow can stay on slightly longer than the steak, but don’t walk away
- Add a splash of lemon juice or vinegar to butter to balance richness
- Finish with flaky salt right before serving
