Tomahawk Steak with Roasted Cranberry Compound Butter

By Chef Karl Holl, Founder of Forager Goods & Company and Culinary Director of Smith Teamaker

*Recipe featured in 1859 Magazine, Nov. 2021 Issue

Notes: This compound butter can be used in so many ways throughout the fall and holiday season. It’s especially tasty under the skin of turkey or chicken and over roasted vegetables. Vanilla infused sea salt is also a versatile and delicious addition to your pantry.

Cook time: 90 minutes Cook time: 50 minutes to 1 hour Serves 2

• One 2-2.5lb Tomahawk Ribeye Steak
• 8oz of butter (room temperature)
• 2oz of brown butter (instructions below)
• 1 Cup whole cranberries
• 1 Sprig fresh rosemary
• 4 Sprigs fresh thyme
• 2 Sprigs of fresh lavender
• ½ of a vanilla bean (save pod to infuse sea salt)
• 2 teaspoons of vanilla sea salt (instructions below)

Method

Roasted Cranberry Compound Butter

1. Preheat and Prep Herbs
   Preheat oven to broil. Separate the lavender, rosemary, and thyme leaves from their stems, keeping both leaves and stems. Finely chop the lavender buds and herb leaves. Scrape out the vanilla bean seeds (“caviar”) and set aside the seeds and pod separately.

2. Brown the Butter
   In a saucepan over medium heat, melt 2 oz of butter until it foams and the milk solids turn golden brown. It should smell nutty and toasted. Remove from heat and add the reserved herb stems. Let steep for 10 minutes to infuse.

3. Infuse & Strain
   Strain out the stems, pouring the warm brown butter over the chopped lavender, rosemary, and thyme. Set aside to cool to room temperature (~10 minutes).

4. Roast the Cranberries
   Spread cranberries on a baking sheet and broil for 7 minutes, until lightly caramelized. Remove and let cool, then crush into a paste using a mortar and pestle or food processor.

5. Make Vanilla Sea Salt
   Combine 4 oz flaky sea salt and the reserved vanilla bean pod in a jar. Shake and let infuse for at least 10 minutes.

6. Blend the Butter
   In a food processor, combine the roasted cranberry paste and 8 oz room-temperature butter. Pulse for 45 seconds. Add the infused brown butter and the vanilla bean seeds, pulsing another 5–10 seconds just to incorporate.

   Transfer the compound butter to an airtight container and refrigerate until ready to use.

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To Prepare the Steak

1. Preheat
   Set your smoker, grill, or oven to 225°F.

2. Slow Cook
   Add the steak and cook until the internal temperature reaches 105°F (about 45–60 minutes).

3. Sear
   Increase heat to 500°F. Cook the steak for 5 minutes per side, until internal temperature reaches 125°F.

4. Finish with Butter
   During the last 2 minutes of searing, top the steak with a spoonful of Roasted Cranberry Compound Butter to melt over the surface.

5. Rest and Serve
   Remove the steak from heat and let rest for 10 minutes. Finish with a sprinkle of vanilla sea salt and serve warm.