introduction
If you’re looking to impress your friends or family with a fantastic meal, cooking a perfect grilled tomahawk steak is an excellent choice. This thick, juicy cut is sure to satisfy any meat lover. Pair it with a rich chimichurri butter, and you’ll have a masterpiece on your hands.
why make this recipe
Grilling a tomahawk steak brings out its natural flavors while giving it a beautiful, caramelized crust. It’s not just a meal; it’s an experience. The chimichurri butter adds a fresh and zesty kick, elevating the dish to another level. Plus, this recipe is straightforward and doesn’t require fancy techniques, making it accessible for both beginners and experienced cooks.
how to make Perfect Grilled Tomahawk Steak with Easy Chimichurri Butter
Ingredients:
- 1 perfect tomahawk steak (about 2-2.5 pounds / 900-1150 g), well-marbled for juiciness
- Coarse kosher salt (for seasoning the steak generously)
- Freshly ground black pepper (to taste)
- Olive oil (for brushing the steak before grilling)
- 1/2 cup (115 g) unsalted butter, softened (use European-style butter for extra creaminess)
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried oregano)
- Salt and freshly ground black pepper to taste
Directions:
- Remove the tomahawk steak from the fridge about 45 minutes before cooking to bring it to room temperature. Pat it dry with paper towels, then generously season all sides with kosher salt and freshly ground black pepper. Brush lightly with olive oil.
- In a mixing bowl, combine the softened unsalted butter, finely chopped parsley, cilantro, oregano, minced garlic, red wine vinegar, and red pepper flakes (if using). Mix thoroughly with a fork or small whisk until smooth and well blended. Add salt and pepper to taste. Transfer the butter onto a piece of plastic wrap, shape into a log, and refrigerate until firm, about 30 minutes.
- Preheat your grill for two-zone cooking—one side hot for searing, the other cooler for indirect cooking. Aim for the hot side to reach about 500°F (260°C). Clean and oil the grates to prevent sticking.
- Place the steak on the hot side of the grill and sear for 3-4 minutes per side, until a deep, caramelized crust forms.
- Move the steak to the cooler side of the grill. Close the lid and cook until the internal temperature reaches your preferred doneness: about 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This usually takes 15-25 minutes depending on the steak thickness. Use an instant-read thermometer for accuracy.
- Remove the steak from the grill and tent loosely with foil. Let rest for 10-15 minutes to allow juices to redistribute.
- Slice the steak against the grain and top with slices of the chilled chimichurri butter so it melts over the warm meat. Serve immediately.
how to serve Perfect Grilled Tomahawk Steak
Serve the grilled tomahawk steak with a side of grilled vegetables or a fresh salad. The chimichurri butter makes a great topping that adds flavor. You can also serve it with baked potatoes or a hearty bread to soak up the delicious juices.
how to store Perfect Grilled Tomahawk Steak
If you have leftovers, let the steak cool completely, then wrap it tightly in plastic wrap or aluminum foil. Store it in the refrigerator for up to 3 days. You can also freeze it for longer storage. To reheat, place it in a preheated oven at a low temperature to warm it through without drying it out.
tips to make Perfect Grilled Tomahawk Steak
- Always bring your steak to room temperature before grilling. This helps ensure even cooking.
- Use a meat thermometer to check the doneness of the steak for best results.
- Don’t rush the resting process after grilling—this step allows the juices to redistribute for a more flavorful steak.
- Feel free to customize the chimichurri butter by adding your favorite herbs or spices.
variation
For a twist, you can use different fresh herbs for the chimichurri butter like dill or basil. You can also add a splash of lemon juice for a zesty flavor. If you want a bit of heat, increase the amount of red pepper flakes or add minced jalapeños to the butter.
FAQs
Can I cook a tomahawk steak in the oven?
Yes, you can cook a tomahawk steak in the oven. Start by searing it in a hot skillet and then transfer it to a preheated oven to finish cooking.
How do I know when my tomahawk steak is done?
Use an instant-read thermometer to check the internal temperature. Aim for 120°F (49°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) for medium.
Is chimichurri butter the same as traditional chimichurri sauce?
No, chimichurri butter is a creamy version made with butter, while traditional chimichurri is a sauce typically made with olive oil, vinegar, and fresh herbs. Both are delicious and can be used to enhance the flavor of grilled meats.
