This tomahawk steak recipe isn’t just about size—it’s about bold flavor, perfect texture, and that crave-worthy finish only a slow-cooked steak can deliver. Rubbed with a fragrant garlic-herb butter and finished with a zesty, homemade chimichurri, this recipe transforms a good steak into an unforgettable centerpiece.
Whether you’re firing up the grill for a summer weekend or planning a show-stopping meal for friends, this BBQ tomahawk steak with chimichurri is the kind of recipe that earns repeat requests. Plus, with simple prep and a focus on indirect heat, it’s surprisingly easy to master—even if you’re new to grilling thick-cut meats.
What Makes a Tomahawk Steak So Special?
If you’re not already obsessed with the tomahawk cut, it’s time to get acquainted. This bone-in ribeye steak is thick, dramatic, and loaded with intramuscular fat that melts into the meat during cooking. The long, Frenched bone adds theater to the presentation, while the rich marbling guarantees a juicy, tender bite every time.
Paired with a high-heat sear and a low-and-slow BBQ technique, this steak is crispy on the outside, blush-pink in the center, and dripping with flavor.
Ingredients You’ll Need
Here’s everything required to craft this steak-and-sauce masterpiece. Keep in mind: quality ingredients make a difference, especially when you’re working with just a few.
For the Garlic-Herb Steak Butter Rub:
- 200g unsalted butter, softened
- 4 garlic cloves, minced
- 1 sprig fresh rosemary, finely chopped
- 1 tbsp steak seasoning rub (preferably smoky/spicy)
- 1 dash olive oil
- Freshly ground black pepper, to taste
- Sea salt, to taste
For the Chimichurri Sauce:
- ½ cup olive oil
- 3 tbsp red wine vinegar
- 3 cloves garlic, minced
- 1 small red onion, finely chopped
- 1 red chili pepper, deseeded and finely minced (adjust for spice preference)
- 1 handful fresh parsley, chopped
- 1 handful fresh basil, chopped
- 1 tsp dried oregano
- 1 small handful fresh cilantro, chopped
- Salt and pepper, to taste
How to Grill a Tomahawk Steak to Perfection
1. Start with Room-Temperature Meat
Let the tomahawk sit at room temperature for 30–60 minutes before cooking. This helps it cook more evenly and promotes a better crust.
2. Make the Garlic Herb Butter Rub
In a bowl, combine the softened butter, garlic, rosemary, steak rub, olive oil, pepper, and salt. Mix until creamy and well-blended. This compound butter will act as a flavor-packed marinade and base rub.
3. Coat the Steak Generously
Massage the butter mixture all over the steak—don’t be shy. Get it into every crevice. Then cover and refrigerate for at least 30 minutes (or up to overnight for maximum infusion).
Indirect BBQ Grilling: Low and Slow Is Key
This technique creates a juicy steak without overcooking the exterior.
- Set up your grill for indirect heat at 110°C (230°F)
- Place the tomahawk on the cool side of the grill, away from direct flame
- Close the lid and let the steak cook slowly until it reaches an internal temperature of 47°C (116°F)
- This can take 45–60 minutes depending on the thickness
Finish with a High-Heat Reverse Sear
Once the tomahawk hits 47°C internally, it’s time to crank up the heat:
- Move the steak to the hot zone of the grill
- Sear for 1–2 minutes per side until a dark crust forms
- Pull the steak off the grill when it hits 51°C (124°F) internally for medium-rare
- Immediately wrap it loosely in aluminum foil and rest for 5–10 minutes
- This lets the juices redistribute, ensuring a tender result
While the Steak Rests: Make Your Chimichurri
This vibrant Argentinian-inspired sauce comes together fast:
- Combine the olive oil, vinegar, minced garlic, chopped red onion, and chili in a bowl
- Add chopped parsley, basil, oregano, and cilantro
- Stir well, season with salt and pepper, and let sit for 10 minutes to meld flavors
- Taste and adjust acidity, salt, or spice to your liking
The result? A bold, herbaceous sauce that’s equal parts fresh and fiery, and it cuts beautifully through the richness of the steak.
Slicing and Serving Your Tomahawk Steak
Use a sharp carving knife to slice the steak against the grain into thick, juicy slices. Arrange them on a platter and drizzle the chimichurri over the top or serve it on the side.
Pair it with:
- Grilled vegetables
- Roasted potatoes
- Corn on the cob
- A crisp arugula salad with lemon vinaigrette
Tips for Tomahawk Steak Success
- Use a meat thermometer: Don’t guess. With thick cuts, internal temperature is the only way to nail the doneness.
- Let it rest: Skipping the rest period will cause juices to leak when slicing.
- Play with heat: For gas grills, use a 2-zone setup. For charcoal, push coals to one side.
- Herbs matter: Fresh herbs in the butter and chimichurri make a noticeable difference. Avoid dried substitutes for parsley or basil.
Why You’ll Make This Again (And Again)
This isn’t your average weeknight dinner—it’s a BBQ showpiece that brings steakhouse quality home. The balance of smoky char, rich butter, and acidic herb sauce hits every flavor note. It’s impressive yet accessible, and with the right timing and prep, it’s easy to execute without stress.
Whether you’re celebrating, grilling for friends, or simply spoiling yourself, this spicy tomahawk steak with chimichurri will leave you (and your guests) talking long after the last bite.
Ready to fire up the grill and make the best tomahawk steak of your life? Grab that meat thermometer, mix up that chimichurri, and get cooking. Let me know how it turns out—and don’t forget to snap a photo before it disappears.
Happy grilling! 🥩🔥
Spicy Tomahawk Steak with Chimichurri Sauce
Ingredients
Tomahawk & Garlic Herb Butter Rub
- 200 g unsalted butter softened
- 4 cloves garlic minced
- 1 sprig fresh rosemary finely chopped
- 1 tbsp steak seasoning rub
- 1 dash olive oil
- black pepper to taste
- sea salt to taste
- 1 tomahawk steak room temperature, about 2-2.5 inches thick
Chimichurri Sauce
- 0.5 cup olive oil
- 3 tbsp red wine vinegar
- 3 cloves garlic minced
- 1 red chili pepper deseeded and minced
- 1 small red onion finely chopped
- 1 handful fresh parsley chopped
- 1 handful fresh basil chopped
- 1 tsp dried oregano
- 1 handful fresh cilantro chopped
- salt and pepper to taste
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Get It Now!Instructions
Preparation
- Allow the tomahawk steak to come to room temperature for 30–60 minutes before cooking.
- In a bowl, combine softened butter, minced garlic, rosemary, steak rub, olive oil, salt, and pepper. Mix until smooth.
- Generously coat the tomahawk steak with the butter rub, ensuring all sides are covered. Let it marinate in the fridge for 30 minutes or overnight.
Grilling the Steak
- Set up your BBQ for indirect heat and preheat to 110°C (230°F).
- Place the steak on the cooler side of the grill. Close the lid and cook until internal temperature reaches 47°C (116°F), about 45–60 minutes.
- Move the steak over direct heat and sear each side for 1–2 minutes until a deep crust forms. Cook to an internal temp of 51°C (124°F) for medium-rare.
- Remove the steak and wrap loosely in foil. Rest for 5–10 minutes.
Make the Chimichurri
- In a bowl, mix olive oil, red wine vinegar, garlic, red onion, chili pepper, parsley, basil, oregano, and cilantro.
- Season with salt and pepper to taste. Let sit for 10 minutes before serving.
Serving
- Slice the rested tomahawk steak against the grain into thick pieces.
- Serve with chimichurri spooned over or on the side.
Notes
- Always use a meat thermometer for best results when cooking thick cuts like tomahawk steaks.
- Letting the steak rest is crucial to preserve juiciness—don’t skip it.
- Chimichurri can be made ahead and stored in the fridge for up to 3 days.
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