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 thought it would be a nice change to give you all (ahem, I mean myself) a little break from all the cook book talk and Mediterranean recipes. You know I love me some saffron 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.
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.
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 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 brussel sprout salad with pistachios and Pecorino would be fabulous alongside this grilled steak or if the weather is a bit cooler, serve alongside my roasted delicata squash with sage.
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.
- 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
- 1/4 cup olive oil
- 1 stick of unsalted butter room temperature
- Salt and pepper to taste
- 2-21/2 lb Tomahawk steak
- Kosher salt and freshly ground pepper
- Canola or grapeseed oil
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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.
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Add 2-3 tablespoons to the room temperature butter and use a spoon to mix everything together.
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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.
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Once butter is done, transfer compound butter to plastic wrap and roll into a log shape and refrigerate until read to use.
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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.
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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.
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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.
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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.
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.
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