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Flavorful Grilled Tomahawk Steak Recipe with Easy Chimichurri Sauce

grilled tomahawk steak - featured image
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A juicy, smoky tomahawk steak grilled to perfection and served with a fresh, tangy chimichurri sauce. Perfect for special occasions or casual weekend dinners.

Ingredients

Scale
  • 2 to 2.5 pounds tomahawk steak, well-marbled, bone-in ribeye
  • 2 tablespoons extra virgin olive oil, divided
  • Coarse kosher salt or sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup fresh parsley, finely chopped
  • ½ cup fresh cilantro, finely chopped (optional)
  • 3 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon red pepper flakes
  • Juice of ½ lemon
  • Salt and pepper, to taste (for chimichurri sauce)

Instructions

  1. Remove the tomahawk steak from the fridge about 30 minutes before grilling to come to room temperature. Pat dry with paper towels.
  2. Rub both sides of the steak evenly with 2 tablespoons of olive oil, then generously season with kosher salt and freshly ground black pepper.
  3. In a medium bowl, combine parsley, cilantro (if using), minced garlic, red wine vinegar, red pepper flakes, and lemon juice.
  4. Slowly whisk in ⅓ cup extra virgin olive oil until emulsified. Season chimichurri with salt and pepper to taste. Let flavors mingle while steak cooks.
  5. Preheat grill for two-zone cooking: one side hot (about 450°F/230°C) for searing, the other cooler (about 300°F/150°C) for finishing. Clean and oil grates.
  6. Place steak over direct high heat and sear for 4-5 minutes on one side without moving it to build a crust. Flip and sear the other side for 4-5 minutes.
  7. Move steak to the cooler side of the grill, close lid, and cook for 10-15 minutes until internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
  8. Remove steak from grill and tent loosely with foil. Let rest for 10 minutes to allow juices to redistribute.
  9. Slice steak against the grain and serve with a generous spoonful of fresh chimichurri sauce.

Notes

Use a two-zone grill setup for best results. Let steak rest after grilling to keep it juicy. Finely chop herbs by hand for better chimichurri texture. Adjust acidity of chimichurri with extra vinegar or lemon juice if needed. If no grill is available, sear in a cast-iron skillet and finish in the oven or broiler.

Nutrition

Keywords: tomahawk steak, grilled steak, chimichurri sauce, backyard barbecue, steak recipe, easy steak, special occasion steak

Find it online: https://jodierecipes.com/flavorful-grilled-tomahawk-steak-recipe-with-easy-chimichurri-sauce/