""Let's say we have shallots in the rum butter," the chef explains. "We chop that down, and then we deglaze the pan with rum. We deglaze that, then we let that cool, and mix it with butter." When using your rum butter on a tomahawk steak, you could also add a little marrow to it as well. Then, grill the tomahawk and let it rest."
"Samuelsson serves the tomahawks at his own establishment along with cornbread with spiced rum butter - and therein lies the secret. It's all about the rum and the boozy butter you can create. This chef notes that the tomahawk "would be perfect with a little rum butter," which will add masterfully to the flavor, and he walks us through the process."
Tomahawk steak is a large, specialty cut that benefits from bold, complementary flavors. A rum-infused butter is created by chopping shallots, deglazing the pan with rum, cooling the liquid, and mixing it into butter. Adding a small amount of bone marrow can increase richness and umami. The tomahawk should be grilled, allowed to rest, then finished with the rum butter to add high notes of rum, tobacco-like depth, and savory intensity. Rum also functions well for pan deglazing and sauce-building, contributing aromatic and flavor complexity to beef preparations.
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