For Tomahawk Steak:
1 Tomahawk Steak, approximately 2 1/2 pounds
2 Tbls., Montreal steak seasoning
2 Tbls. olive oil
For Cowboy Dipping Sauce:
3/4 cup butter, melted
Juice of one lemon
6 cloves garlic, minced
2 Tbls. Dijon mustard
1/2 tsp. paprika
4 Tbls. parsley, chopped
2 Tbls. chives, chopped
4 tsp. thyme leaves
1/2 tsp. crushed red pepper flakes
Salt and freshly ground black pepper
Set your grill with 2 cooking zones, using direct heat on one side and indirect heat on the other. Set your grill at 250F. and cook for 35 minutes or until internal temp reaches 125 dgrees. Next, move steaks over to the direct heat and grill each side for 2 minutes.
Remove from grill and let rest 15 minutes. Slice and serve with Cowboy Dipping Sauce.
To make Cowboy butter, in a small bowl, combine melted butter, lemon juice, garlic, mustard, and paprika. Whisk the sauce to combine.
Stir in parsley, chives, crushed red pepper flakes, and thyme and season with salt and pepper.
Serve with tomahawk steaks.