Spicy Tomahawk Steak with Chimichurri Sauce
This bold and juicy tomahawk steak is grilled low and slow, rubbed with a garlic-herb butter and finished with a spicy, vibrant chimichurri sauce. Perfect for special occasions or weekend BBQs, this recipe combines a crusty exterior with tender, pink center and layers of flavor in every bite.
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.