• The first step is to prep your compound butter. Start by having your butter out until softened, typically an hour or two. Once it’s softened, chop your bacon and begin to cook it. Once finished, remove it and let It sit on a paper towel to suck up the grease. Make sure you have all of your other ingredients ready to go and then mix it up altogether in a mixing bowl. Use plastic wrap and then place your mixed butter on the plastic wrap and roll it to form a butter log. Once rolled, place it in the fridge for one hour.
• After thirty mins of your butter being in the fridge, you can put all of your seasonings into a mixing bowl and mix it well. Make sure your tomahawks are out and have come to room temp and season generously on all of the surface area of the steaks.
• Set your smoker, or grill, to 250 degrees for the reverse sear technique. Once your smoker hits 250 add your hickory wood chunks and add the Tomahawks to the smoker. Smoke until an internal temperature of 115 degrees.
• Once the internal temperature of your steaks hit 115 degrees remove from the smoker and open all vents to get your temp up to 500-600 degrees for searing. At this time remove your compound butter from the fridge and cut about a tablespoon off, four sections.
• Place your steaks directly over the hot active coals and sear for 60-90 seconds per side. After the first flip, toss two tablespoons of the compound butter on each steak. Remove, and let rest for 6-8 mins.

Internal temperature key: Rare-125 Medium rare- 135 Medium- 145 Medium well- 150 Well done- 160+