Reverse Seared Tomahawk Steaks with Bacon Wrapped Steak

•  Preheat your grill to 250 degrees Fahrenheit. This low and slow cooking method is ideal for thick cuts of meat like the tomahawk steak. The gradual cooking process ensures that the meat stays tender and juicy while it cooks.

• Cut the top off a garlic bulb and place it on a sheet of foil. Drizzle a bit of avocado oil over the garlic, season it with salt and pepper, then wrap it tightly in the foil. Roasting the garlic brings out its natural sweetness and adds depth of flavor to the honey garlic compound butter.
• Season the tomahawk steaks with salt and pepper. This simple seasoning allows the natural flavor of the meat to shine through.
• Place the steaks and garlic on the grill. Cooking the steaks on a grill allows for even cooking and adds a smoky flavor to the meat.
• Cook the steaks until they reach an internal temperature of 125 degrees Fahrenheit. Use a meat thermometer to ensure that the steak reaches the desired internal temperature. This is the temperature at which the steak is medium-rare. If you prefer your steak cooked to a different temperature, adjust the cooking time accordingly.
• While the steaks are cooking, allow the butter to come up to room temperature. Softened butter is easier to mix with the other ingredients in the honey garlic compound butter.
• Prep the asparagus by laying down bundles of 6. Add approximately 1 oz of cream cheese to each bundle to hold them together. The cream cheese will also add a rich, tangy flavor to the asparagus.
• Wrap a piece of bacon around each bundle and secure with toothpicks. The bacon adds a salty crunch to the asparagus bundles and helps to hold them together.
• Season the asparagus bundles with your favorite steak seasoning. This helps to tie the flavors of the steak and asparagus together.
• Place the asparagus bundles on the grill. The bacon will start to crisp up and the cream cheese will begin to melt and hold the asparagus together.
• Once the tomahawk steaks reach an internal temperature of 125 degrees Fahrenheit, remove them from the grill and let them rest for 15 minutes. This resting period allows the juices to redistribute throughout the meat, sliced. The internal temperature of the steak will continue to rise during this resting period, so be sure to account for this when cooking the steak to your desired level of doneness.
• Increase the grill heat to sear mode and remove the asparagus bundles once the bacon is crispy. Searing the asparagus bundles will add a nice char to the bacon and help to caramelize the cream cheese.
• In a bowl, combine the compound butter with the roasted garlic and set it aside. Mixing the butter with the garlic while it's still warm will help the flavors to meld together.
• Sear the steaks for approximately 90 seconds per side. This high-heat sear will create a delicious crust on the outside of the steak while keeping the inside juicy and tender.
• Once the steaks are on the cutting board, add the compound butter and wait for it to melt completely before slicing and serving with the asparagus bundles. Adding the compound butter while the steak is still hot will help to distribute the flavors throughout the meat.

To serve, slice the tomahawk steaks against the grain into 1-inch-thick slices. This helps to ensure that the meat is tender and easy to chew. Serve alongside the bacon wrapped cream cheese stuffed asparagus and enjoy!