Bourbon-Glazed Cowboy Tomahawk Steak

Directions

1. Prepare Steak: Let the steak rest at room temperature for 30 minutes. Pat dry and season all sides with 2 tbsp Weber® Cowboy Seasoning. Lightly brush with olive oil.
2. Prepare Sauce: While the steak rests, combine brown sugar, teriyaki sauce, orange juice, bourbon, ginger, garlic, and 1 tsp Weber® Cowboy Seasoning in a saucepan over medium-high heat. Bring to a simmer, whisk in the cornstarch mixture, and cook until thickened, about 3–4 minutes. Remove from heat and set aside.
3. Preheat Grill: Preheat grill to medium-high heat (375°F–425°F), setting up for indirect cooking.
4. Grill Steak: Sear the steak over direct heat for 4–5 minutes per side to create a crust. Move to indirect heat, close the lid, and cook for 25–30 minutes, flipping halfway through, until the internal temperature reaches 120°F for medium-rare. Brush with the glaze during the last 5 minutes of cooking.
5. Rest and Serve: Remove the steak from the grill, top with 2 tbsp butter, and tent loosely with foil. Let rest for 10–15 minutes. Slice along the bone, carve into thick strips, and drizzle with the remaining glaze. Sprinkle with additional Weber® Cowboy Seasoning if desired.