Cowboy Butter Ribeye! The recipe and full how-to cooking video can be found at meatchurch.com (link in bio). Ingredients -Tomahawk Steak, 1.5" thick -Meat Church Holy Cow to taste -Cowboy butter Instructions -Start by trimming off any hard fat that won’t render. -Season all sides of the steak. Let the seasoning adhere at room temperature. Some people like to let their steak sit until the steak comes up to room temperature but this will leave it in the Temperature Danger Zone for too long. If you let your steak sit for about an hour it will be the perfect temperature so that it cooks evenly. -Over a ripping hot charcoal (we used Meat Church lump), sear your steak for about 2 minutes on both sides and then flip every minute until you hit your desired char and doneness. I like medium-rare which is 130-135°. You will need to account for carryover cook so take your steak off of the grill 10° before your desired final temp. Ex. 125° for medium-rare with a final rested temp of 135°. -This ...