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.
2 teaspoons of vanilla sea salt (instructions below)
Roasted Cranberry Compound Butter:
Preheat oven to broil.
Separate lavender, rosemary and thyme leaves from their stems, reserving the leaves and stems. Very finely chop the lavender buds, rosemary and thyme leaves. Scrape out the vanilla bean inner “caviar” seeds, reserving the seeds and pod.
Brown 2oz of butter by heating it over medium heat until the butter foams lightly and milk solids caramelize on the bottom creating light brown particles (it should be lightly toasted and nutty in flavor). Remove butter from heat and add the stems of the lavender, rosemary and thyme. Let sit for 10 minutes to infuse. Straining out the stems while pouring the warm brown butter over the chopped lavender buds, rosemary and thyme. Set aside and let cool to room temperature. (~10 minutes)
Roast cranberries under the broiler on a baking sheet 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 4oz of flaky sea salt and the vanilla bean pod to a jar and shake. Set aside for at least 10 minutes to infuse flavor.
Add roasted cranberry paste and remaining 8oz of room temperature butter to a food processor and pulse for 45 seconds. Add infused brown butter and inner vanilla bean seeds, then pulse for 5-10 seconds just to incorporate.
Finished butter can be stored in an airtight container and refrigerated until ready to use.
To prepare Steak:
Set your smoker or grill or oven to 225 degrees to preheat. Add steak and cook until internal temp reaches 105 degrees. (about 45-60 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.
On 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.
“I haven’t picked up another chefs knife since I got my STEELPORT”
– Karl Holl, Founder of Forager Goods & Co and Culinary Director of Smith Teamaker