Tomahawk Steak with Apple Butter

Cook Time

215 mins

Cooking Method

Grilling

Cuisine

American

Difficulty

Difficult

Prep Time

25 mins

Servings

2 – 4



Ingredients


Apple Corer or Metal Spoon

3 lbs Gala Apples

1 Lemon

Pit Boss Chop House Steak Rub

1 tbsp Pit Boss Tennessee Apple Butter Rub

Sugar

4 cups Water



Cooking Instructions


Treat yourself like a boss with this tender, juicy tomahawk steak slathered in a homemade smoked apple butter. The apples are smoked low and slow, then pureed for the perfect amount of tangy, sweet and smoky. Spread it all over a perfectly seared cowboy-style ribeye for a meal made in steak-lovers’ heaven.


Try a Dry Brine on the Steak Prior to Grilling


A great way to infuse flavor and seasonings deep into a thick steak is to dry brine it in the refrigerator overnight. Read our guide for all of the details on how to dry brine steak.


Running Short on Time?

Replace the apple butter for regular butter and skip ahead to step 6. You’ll have a deliciously reverse-seared Tomahawk Steak in about an hour.

Note: It is recommended to use Classic Blend Hardwood Pellets with this recipe.

This recipe uses Pit Boss Tennessee Apple Butter and Chop House Steak Rubs.

It is recommended to use a cast iron pot or Dutch oven for this recipe. Check out our line of Cast Iron Cookware for sale.

  1. Fire up your Pit Boss and preheat to 400°F. If using a gas or charcoal grill, set heat to medium-high heat.
  2. Core and halve the apples. Place apples skin-side down on a sheet tray and season with Tennessee Apple Butter and set aside.
  3. In a cast iron pot, combine the apple cores with the juice and zest from one lemon. Cover the mixture with water, transfer to the grill and bring to a boil. Reduce heat to 225° F. Place the apples directly on the grill grate (skin-side down) and cook for 1 hour.
  4. After 1 hour, remove cast iron pot from the grill. Strain liquid, discard cores, return liquid to pot, and whisk in sugar. Cover with lid and return to grill. Allow to simmer for another hour.
  5. Add smoked apples to the pot and continue to simmer for 20 minutes. Remove pot from grill and purée apple mixture in a blender. Pour apple purée back into pot and return to grill. Increase heat to 375° F and simmer for 20 minutes. Remove from grill and allow to cool slightly.
  6. Reduce heat on grill to 225° F. Season the tomahawk steak with Pit Boss Chop House Steak Rub on both sides. Place the steak on the grill grates, insert a temperature probe, and grill, undisturbed, for 45 minutes, or until the steak reaches an internal temperature of 120˚F
  7. Remove steak from grill and set aside. Open the Sear Slide on your Pit Boss and increase temperature to 400˚F. Return tomahawk to grill and sear over open flames, about 2-3 minutes per side.
  8. Pull the steak off the grill and allow it to rest for 10 minutes. Ladle reserved apple butter over steak and serve.


Special Tools


  • Apple Corer or Metal Spoon
  • Blender or Food Processor
  • Cast Iron Pot or Dutch Oven
  • Lemon Zester
  • Sharp Knife
  • Sheet Tray
  • Strainer or Slotted Spoon
  • Temperature Probe
  • Whisk


Bigger. Hotter. Heavier. Tip


Save some cash and opt for a regular bone-in ribeye. It’s the exact same cut, minus the big bone handle.



Diet Info


  • Flexible Dieting


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