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.
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!
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.
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.
More red meat inspiration
Grilled Tomahawk Steak with Chimichurri Compound Butter
LittleFerraroKitchen.com
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
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.
In the Kitchen with Dinah says
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.
Blake says
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.
Javier says
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!
Samantha says
Thank you for sharing Javier!!
Judith Fertig says
I like this article. Thanks for sharing your experiences for Grilled Tomahawk Steak!
Brian says
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.
Megan says
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.