• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • Comforting Fall Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Comforting Fall Recipes
    • Recipe Index
    • Cookbooks
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Dinner Recipes

    Grilled Tomahawk Steak with Chimichurri Compound Butter

    Published: Aug 11, 2018 · Modified: Oct 30, 2022 by Samantha Ferraro · This post may contain affiliate links · 7 Comments

    Jump to Recipe

    Grilled Tomahawk Steak seasoned simply with salt and pepper and then perfectly char-grilled so a deep crust is formed. Serve the grilled steak with a quick and bright chimichurri compound butter.

    Grilled tomahawk steak served with a bright chimichurri compound butter.

    I would love some Persian Jeweled Rice or fattoush salad, but after eating it non-stop for the last few weeks, a girl needs some steak. And chimichurri, and maybe a Cadillac margarita.

    If you have any room on the Grill try my Grilled Sockeye Salmon with Mediterranean Glaze, my Grilled Branzino with Lemon and Fresh Herbs or my Charbroiled Oysters with Garlic Butter and Parmesan for a Surf and Turf combination.

    A few weeks ago I asked on Instagram what sort of recipes people wanted for the summer. Salads, grilled meat, vegetarian..and it was an astounding lean towards grilled meats. Surprising to be honest, but you guys wanted grilled meats. Well ladies and gents, I provide grilled meats. Say hello to my grilled tomahawk steak with bright and quick chimichurri compound butter!

    Grilled Tomahawk Steak on an charcoal grill.

    What is tomahawk steak?

    This big hunk of a steak is just a bone-in rib eye cut with the bone being kept at several inches, for presentation. The meat is generously marbled, meaning that there is a good amount of fat through the steak and when cooked or grilled, creates an incredibly tender and flavorful steak.

    The bone is usually "cleaned" for a contrasting and eye catching look and I've also heard Tomahawk steak called "cowboy steak" as well. If you are in the mood for a Great Unique Steak dinner made with Filet Mignon, try my Steak Marsala with Mushrooms.

    A Few Tips for Grilling a Really Good Steak

    I don't eat steak often, but when I do, it better be good. (Honest rant.) So a few of my tips when cooking steak are...

    • Use a paper towel and pat down the steak. This will make the outside of the meat "dry"  so when you grill or sear it, a nice crust will form. If the steak is too wet, it will risk "steaming" and you won't get a good crust.
    • Once you place the steak on the grill or grill pan, don't touch it! Let the steak have a chance to sear and get some nice grill marks. You can use tongs to gently lift the side of the steak to see how it is sticking. If it's sticking to the grill, keep cooking for a few more minutes. If it releases easily, it's usually a good time to flip over.
    • Season generously. We usually season with kosher or sea salt and freshly ground pepper. Be sure to season all sides of the steak so there is an even thin layer. This is a lot of meat and we want to make sure it is seasoned accordingly.
    Serve grilled steak with a flavorful and bright compound butter.

    What to serve with grilled steak?

    Bright compound butters are some of my favorite ways to season. I don't make them nearly enough, but if you're able to get a good quality unsalted butter, you can create some gorgeous compound butters and add them to steak or grilled Branzino fish or smeared on some really good crusty bread.

    I also find steak in general to be quite rich so I love serving a grilled steak, especially something like this grilled tomahawk steak with a crunchy salad or vegetable side.

    My brussels sprout salad with pistachios and Pecorino would be fabulous alongside as well as perfectly grilled vegetables. If the weather is a bit cooler, serve alongside my roasted delicata squash with sage or Honey Harissa Cauliflower.

    Allow grilled steak to rest before slicing into it so the steak retains all its juices.

    More red meat inspiration

    • Cast iron seared steaks with wild mushrooms and herbs.
      Cast Iron Steaks with Mushroom
    • Italian beef braciole recipe served with a rich tomato sauce and garnished with fresh parsley.
      Beef Braciole with Prosciutto, Merlot and Parmesan
    • Fasulye is a hearty green bean and tomato stew with cubed meat and served with rice.
      Fasulye (Turkish Green Bean Stew with Meat)
    • Thai beef salad with cucumbers, mint and mango.
      Thai Beef Salad with Mango

    Grilled Tomahawk Steak with Chimichurri Compound Butter

    Samantha Ferraro

    LittleFerraroKitchen.com

    Grilled Tomahawk Steak seasoned simply with salt and pepper and then perfectly char-grilled so a deep crust is formed. Serve the grilled steak with a quick and bright chimichurri compound butter.
    5 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Resting Time 10 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine American
    Servings 2 servings
    Calories 733 kcal

    Ingredients
     
     

    Chimichurri Compound Butter

    • Small bunch of fresh parsley leaves
    • Small bunch of fresh cilantro leaves
    • 3-4 stems of fresh mint leaves removed
    • 1 garlic clove roughly chopped
    • 1 lemon zested and juiced
    • ¼ cup olive oil
    • 1 stick of unsalted butter room temperature
    • Salt and pepper to taste

    Steak

    • 2-21/2 lb Tomahawk steak
    • Kosher salt and freshly ground pepper
    • Canola or grapeseed oil
    Prevent your screen from going dark

    Instructions
     

    • Start by making the chimichurri. In a food processor, add the fresh herbs, garlic, lemon zest and juice and olive oil and blend until well combined and no large leaves are left over.
    • Add 2-3 tablespoons to the room temperature butter and use a spoon to mix everything together.
    • Add salt and pepper and taste for seasoning. You can also add more chimichurri to the butter if you prefer, or serve the rest of the herb sauce on the side as well.
    • Once butter is done, transfer compound butter to plastic wrap and roll into a log shape and refrigerate until read to use.
    • When you are ready for the steak, remove from refrigerator for at least 10 minutes so it gets some of its "chill" off and get your grill pan or outdoor grill on high heat.
    • Season all sides of the steak liberally with salt and pepper and a drizzle of oil and sear steak for 6-8 minutes until good char marks form. Flip steak over and grill for another 6-8 minutes and cook until desired temperature.
    • If your steak is very thick, you may need to cover it with foil or lid to cook the center. You can also use a meat thermometer and cook until it reaches internal temperature of 130-135 for medium-rare.
    • Once done, remove steak to a cutting board and allow to rest for at least 10 minutes. Then cut into slices and serve with compound butter.

    Notes

    • Use a paper towel and pat down the steak. This will make the outside of the meat "dry"  so when you grill or sear it, a nice crust will form. If the steak is too wet, it will risk "steaming" and you won't get a good crust.
    •  Be sure to season all sides of the steak so there is an even thin layer. This is a lot of meat and we want to make sure it is seasoned accordingly.

    Nutrition

    Calories: 733kcalCarbohydrates: 6gProtein: 46gFat: 60gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 35gTrans Fat: 0.01gCholesterol: 139mgSodium: 120mgPotassium: 697mgFiber: 2gSugar: 1gVitamin A: 122IUVitamin C: 30mgCalcium: 37mgIron: 4mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    More Flavorful Weeknight Dinner Recipes

    • Steak marsala with mushrooms and herbs.
      Steak Marsala with Mushrooms
    • Spanish inspired chicken stew with olives and potatoes.
      Spanish Chicken Stew
    • Rigatoni alla norma with creamy ricotta cheese and finished with fresh basil and Parmesan.
      Rigatoni Alla Norma
    • Mediterranean rice recipe with turmeric and toasted pine nuts.
      Mediterranean Rice

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    • Print

    Weeknight Mediterranean Shopping List

    Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

    Reader Interactions

    Comments

    1. In the Kitchen with Dinah says

      August 13, 2023 at 9:32 am

      5 stars
      We will never use Steak Sauce again. The Chimichurri Compound Butter was a great idea. We couldn't find a Tomahawk steak but we did find a ribeye big enough for 2 people. we did Grilled zucchini and tossed some par cooked potatoes on the grill. What a great meal.

      Reply
    2. Blake says

      June 28, 2023 at 8:48 am

      5 stars
      I finally found a Tomahawk steak on sale so I got one for this evening and froze one for another time. While I had the grill going I cooked off some corn and potatoes for some salad recipes from this website. The Grilled Panzanella Salad and the Grilled potato salad. We undercooked the steak a bit but just tossed it back on the grill for 3 minutes. I would rather undercook a steak rather than Overcook it. What a great Chimichurri recipe, it really did fit this steak perfectly.

      Reply
    3. Javier says

      January 11, 2022 at 4:42 pm

      5 stars
      What a nice simple recipe, it was amazing but adding that mint to the Chimichurri really change the game for me. Thank you for sharing!

      Reply
      • Samantha says

        January 15, 2022 at 10:41 am

        Thank you for sharing Javier!!

        Reply
    4. Judith Fertig says

      February 18, 2019 at 8:37 am

      5 stars
      I like this article. Thanks for sharing your experiences for Grilled Tomahawk Steak!

      Reply
    5. Brian says

      January 09, 2019 at 2:38 am

      5 stars
      Hi Samantha,

      I had to search for Tomahawk steak specifically because I wanted to ensure I followed the steps as close as possible. I normally do grilled recipes but the tips in this article helped to make my experience better this time around. Especially the part where the paper towel is to be used to dry the steak to prevent it from steaming. I will need more Tomahawk steak in the near future.

      Reply
    6. Megan says

      September 06, 2018 at 3:32 pm

      5 stars
      I try to minimize the amount of red meat I eat, but I have to agree that there's nothing quite like a GOOD steak on the grill. But it definitely has to be made right so I appreciate your tips. I'll have to try this recipe before the warm weather disappears.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

    More about me →

    Fall Recipes

    • Roasted butternut squash pasta topped with fried sage and pancetta.
      Creamy Butternut Squash Pasta Sauce with Sage
    • The perfect fall apple cake, seasoned with floral and earthy cardamom, bright orange zest and loaded with chunks of sweet apples. And perfect to serve alongside your favorite warm drink.
      Cardamom Apple Cake
    • Spanish inspired chicken stew with olives and potatoes.
      Spanish Chicken Stew
    • Classic osso buco recipe served over creamy polenta and garnished with herb gremolata.
      Osso Buco with Gremolata
    • Julia Child's creamy potato leek soup with fresh thyme and olive oil on top.
      Julia Child's Creamy Potato Leek Soup
    • Fasulye is a hearty green bean and tomato stew with cubed meat and served with rice.
      Fasulye (Turkish Green Bean Stew with Meat)

    Order My Latest Cookbook!

    One Pot Mediterranean cookbook cover
    Buy This Book Online
    Buy from Amazon Kindle
    Buy from IndieBound
    Buy from Barnes and Noble
    Buy from Amazon
    One Pot Mediterranean
    Buy now!

    Trending Recipes

    • Julia Child's Salad Nicoise
    • Creamy and easy tomato mascarpone sauce with parmesan and fresh basil.
      Creamy Tomato Mascarpone Sauce with Pasta
    • Steamed clams in white wine with garlic.
      Steamed Clams with White Wine and Garlic
    • Pearled couscous with colorful roasted vegetables.
      Israeli Couscous Salad with Roasted Vegetables
    • Turkish Sumac Onions
    • Easy French seafood stew with shrimp, mussels, clams and halibut.
      Simple Bouillabaisse Recipe (French Seafood Stew)

    Footer

    ↑ back to top

    Featured In

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved