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INGREDIENTS:
- Steaks
- 2 Tomahawk steaks
- 1/4 cup cup flake salt, such as Maldon
- Freshly ground pepper
- 3 Tbsp duck fat
- Compound Butter
- 6 Tbsp unsalted butter, softened
- 3 Tbsp diced leeks
- 2 Tbsp diced shallots
- 1 tsp Worcestershire sauce
- 2 Tbsp diced fresh flat-leaf parsley
DIRECTIONS:
Preheat grill to 225°. Use super smoke setting if there is one.
Cover steaks liberally in flake salt and lightly sprinkle with pepper. Be sure to cover all sides. Place steaks directly on grates and smoke for about 40 minutes-1 hour or until an internal temp between 118°-121°. Remove from grill and wrap in foil. Set aside. Turn grill temperature to 500° or “high” with a cast iron pan or cast iron griddle already inside.
Once grill is preheated, brush cast iron with duck fat and place steaks inside. Sear about 2 minutes per side or for internal temp of 130°-135°. Let rest 10 minutes. Top each steak with 1 butter round and serve. Garnish with additional butter rounds.
To make the compound butter, in a small frying pan over medium-low heat, combine butter, shallots, leeks, and Worchestershire sauce. Stir until shallots caramelize and leeks soften and become fragrant, about 5 minutes.
Remove from heat and allow to cool on a sheet of wax paper. Once cooled, in a bowl, combine shallot mixture with butter and parsley and stir until just combined. Place butter in a heaping spoonful into center of wax paper. Cover butter with top half of wax paper and “roll” butter until width of a quarter and about 2 1/2″ long. Wrap tightly in remaining wax paper and refrigerate at least 1 hour. When hardened, roll in more parsley and cut into 1/4″ rounds. Keep refrigerated until use.