Make steak night unforgettable with a showstopping Wagyu tomahawk coated in Jimmy P’s BBQ Beef Rub, grilled to a deep, flavorful crust, and finished with rich black truffle butter. Bourbon-maple roasted butternut squash completes this impressive meal for two—or three, if you’re willing to share.
Serves: 2–3
Active Time: 25 minutes
Cooking Time: Approximately 1 hour
Additional Time: At least 2 hours for dry brining
Ingredients
- 1 Jimmy P’s Wagyu Tomahawk, approximately 32–36 ounces
- 3 tablespoons Jimmy P’s BBQ Beef Rub
- 2 tablespoons Hudson Valley Black Winter Truffle Butter
- 1 small butternut squash, cut into wedges
- 2 tablespoons maple syrup
- 1 tablespoon bourbon
- 1 tablespoon olive oil
- Flaky salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Pat the Wagyu tomahawk completely dry. Coat it generously on all sides with Jimmy P’s BBQ Beef Rub. Place the steak uncovered in the refrigerator for at least two hours or overnight.
- Preheat the oven to 425°F. Toss the butternut squash wedges with the maple syrup, bourbon, olive oil, and a pinch of salt. Arrange the squash on a baking sheet and roast for approximately 30 minutes, flipping once halfway through.
- Remove the tomahawk from the refrigerator and allow it to come toward room temperature. Preheat one side of your grill for direct, high-heat cooking while leaving the other side available for indirect cooking.
- Place the steak over direct heat and sear for three to four minutes per side, or until a deep crust develops.
- Move the tomahawk to indirect heat. Close the grill and continue cooking until the center reaches 125°F for medium-rare. Use an instant-read thermometer to check the thickest portion without touching the bone.
- Transfer the steak to a cutting board and let it rest for 10 minutes. While it rests, place the truffle butter on top so it melts into the seasoned crust.
- Carve the steak away from
