This Tomahawk Steak With Roasted Cranberry Compound Butter recipe offers a creative new take on steak for fall.
Remove the leaves from the rosemary, thyme and lavender and reserve stems. Finely chop leaves and flowers and place them in a bowl.
Brown 2 ounces of butter by heating it over medium heat until it foams lightly and the milk solids caramelize on the bottom. Remove butter from heat and add the stems of the herbs. Let sit for 10 minutes to infuse.
Strain out the stems while pouring the warm butter over the chopped herb leaves. Set aside and let cool to room temperature, about 10 minutes.
Scrape the seeds from the vanilla pod and set aside. Add salt and vanilla bean pod to a jar and shake. Set aside for at least 10 minutes to infuse the salt.
Allow 8 ounces of butter to come to room temperature.
Preheat oven to broil. Place cranberries on a baking sheet and broil for 7 minutes until lightly caramelized on top. Remove from the oven and let cool. Using a mortar and pestle or food processor, crush cranberries to create a paste.
Add roasted cranberry paste and butter to a food processor and pulse for 45 seconds. Add 2 ounces of infused brown butter and reserved vanilla bean seeds, then pulse for 5 to 10 seconds to incorporate. Finished butter can be stored in an airtight container and refrigerated until ready to use.
Set smoker, grill or oven to 225 degrees. Add steak and cook until internal temp reaches 105 degrees, 45 to 60 minutes.
Remove steak from heat and turn smoker/grill/oven to 500 degrees. Cook steak for 5 minutes on each side until internal temp is 125 degrees. In the last 2 minutes, add a spoonful of roasted cranberry compound butter. Remove steak from heat and let rest for 10 minutes. Finish steak with vanilla sea salt and serve.
Ingredients
Directions
Remove the leaves from the rosemary, thyme and lavender and reserve stems. Finely chop leaves and flowers and place them in a bowl.
Brown 2 ounces of butter by heating it over medium heat until it foams lightly and the milk solids caramelize on the bottom. Remove butter from heat and add the stems of the herbs. Let sit for 10 minutes to infuse.
Strain out the stems while pouring the warm butter over the chopped herb leaves. Set aside and let cool to room temperature, about 10 minutes.
Scrape the seeds from the vanilla pod and set aside. Add salt and vanilla bean pod to a jar and shake. Set aside for at least 10 minutes to infuse the salt.
Allow 8 ounces of butter to come to room temperature.
Preheat oven to broil. Place cranberries on a baking sheet and broil for 7 minutes until lightly caramelized on top. Remove from the oven and let cool. Using a mortar and pestle or food processor, crush cranberries to create a paste.
Add roasted cranberry paste and butter to a food processor and pulse for 45 seconds. Add 2 ounces of infused brown butter and reserved vanilla bean seeds, then pulse for 5 to 10 seconds to incorporate. Finished butter can be stored in an airtight container and refrigerated until ready to use.
Set smoker, grill or oven to 225 degrees. Add steak and cook until internal temp reaches 105 degrees, 45 to 60 minutes.
Remove steak from heat and turn smoker/grill/oven to 500 degrees. Cook steak for 5 minutes on each side until internal temp is 125 degrees. In the last 2 minutes, add a spoonful of roasted cranberry compound butter. Remove steak from heat and let rest for 10 minutes. Finish steak with vanilla sea salt and serve.
