Perfect Grilled Tomahawk Steak Recipe with Easy Chimichurri Sauce

The last time I fired up the grill for a tomahawk steak, it wasn’t exactly part of a grand plan. Honestly, I was just trying to make a quick dinner after a chaotic day that left me scrambling for something impressive but not complicated. I grabbed this massive cut from the butcher—eyes bigger than my stomach, as usual—and figured I’d wing it with some herbs and a random homemade sauce. That sauce turned out to be the chimichurri, fresh and green, zesty enough to cut through the richness of the steak, and suddenly what started as a “let’s see how this goes” moment became one of my most-requested dishes. The sizzle, the smell of charred fat mingling with garlic and parsley, and that vibrant sauce made all the difference. It’s funny how sometimes the best meals come from those unplanned, slightly chaotic moments.

What really stuck with me was how this tomahawk steak, grilled just right to get that perfect crust while keeping the inside juicy and tender, paired beautifully with the bright chimichurri. It’s not just about the steak being a showstopper on the plate; it’s the way the flavors and textures play off each other. After making this dish several times in one week (yes, I got a bit obsessed), I realized it wasn’t just a steak dinner — it was a kind of celebratory ritual. Now, whenever I want to impress without the hassle, this is my go-to. There’s something quietly satisfying about slicing into that thick, juicy steak, draping it with fresh chimichurri, and knowing you nailed it without breaking a sweat.

Why You’ll Love This Recipe

Having tested this grilled tomahawk steak with chimichurri sauce multiple times, I can vouch for how reliably delicious it is each time. It’s not just a recipe; it’s a way to turn a regular meal into a memorable occasion.

• Quick & Easy: Though it looks fancy, the steak comes together in about 45 minutes, perfect for busy evenings when you want to impress without hours of prep.
• Simple Ingredients: No need for exotic spices or hard-to-find items; everything in this recipe is straightforward and pantry-friendly, especially if you keep fresh herbs on hand.
• Perfect for Special Occasions: Whether it’s a weekend BBQ, a birthday, or just one of those “I deserve it” dinners, this steak makes the moment feel special.
• Crowd-Pleaser: From steak lovers to those who appreciate a fresh bite of herbs, this combo always wins rave reviews.
• Unbelievably Delicious: The contrast between the smoky, charred crust and the vibrant, garlicky chimichurri sauce is pure magic.

This isn’t your run-of-the-mill grilled steak with sauce. The chimichurri here is bright but balanced, with just enough acid and heat to cut through the richness without overpowering. Plus, the tomahawk’s thick cut means you get that satisfying chew and buttery texture that’s hard to beat. If you love recipes like our high-protein loaded grilled chicken meal prep, you’ll appreciate how this steak brings that same satisfying, hearty feeling but with a touch more indulgence. The way the chimichurri ties everything together makes each bite feel fresh and exciting. Honestly, it’s the kind of dish that makes you close your eyes after the first taste and just savor the moment.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy-to-find fresh items, and the chimichurri brings a fresh, herbaceous punch that transforms the steak.

• For the Tomahawk Steak:
  • 1 tomahawk steak, about 2.5 pounds (1.1 kg), well-marbled for juiciness
  • 2 teaspoons kosher salt (for a great crust)
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil (helps with searing)
• For the Vibrant Chimichurri Sauce:
  • 1 cup fresh flat-leaf parsley, finely chopped (packed, about 30 g)
  • 1/2 cup fresh cilantro, finely chopped (optional but adds brightness)
  • 4 cloves garlic, minced (garlic is key for punch)
  • 1 small shallot, finely minced (adds subtle sweetness)
  • 1/4 cup red wine vinegar (balances the richness)
  • 3/4 cup extra-virgin olive oil (I prefer a fruity brand like California Olive Ranch)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (adjust to your heat preference)
  • Salt and pepper to taste

Feel free to swap flat-leaf parsley with curly parsley if that’s what you have, but flat-leaf tends to be more flavorful here. If fresh cilantro isn’t your thing, just leave it out or replace with extra parsley. For a twist, you can add a squeeze of fresh lemon juice to the chimichurri for a zesty lift. You might also like pairing this steak with the fresh-loaded creamy vegetarian pasta salad from here for a complete meal.

Equipment Needed

• A grill (charcoal preferred for that smoky flavor, but a gas grill works well too)
• Meat thermometer (essential for nailing the perfect doneness without cutting into the steak)
• Sharp chef’s knife (for trimming and slicing the steak)
• Mixing bowl (for the chimichurri)
• Whisk or fork (to blend the chimichurri ingredients)
• Cutting board (preferably wooden or plastic, big enough to hold the steak)
• Tongs (for flipping the steak without piercing it)

If you don’t have a meat thermometer, that’s okay—but it means you’ll need to rely more on timing and feel, which can be tricky with a thick tomahawk. Personally, I swear by a simple digital instant-read thermometer; it’s a game changer. For those without a grill, a cast iron skillet (like the one used in the perfect cast iron loaded apple pie skillet recipe) can work too, but the smokiness won’t be quite the same. If you use a skillet, be ready to finish the steak in the oven to reach the right temperature without burning the crust.

Preparation Method

1. Prep the Steak (10 minutes): Take the tomahawk steak out of the fridge about 30 minutes before cooking to reach room temperature. Pat it dry with paper towels—that’s crucial for a good sear. Rub the steak all over with olive oil, then generously season with kosher salt and freshly ground black pepper. Don’t be shy; this crust is where much of the flavor lives.
2. Prepare the Chimichurri Sauce (10 minutes): While the steak rests, combine the parsley, cilantro (if using), garlic, shallot, oregano, and red pepper flakes in a bowl. Stir in the red wine vinegar, then slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste. Let this sit at room temperature while you grill, so the flavors meld beautifully.
3. Preheat the Grill (10 minutes): Get your grill hot—aim for about 450°F (232°C) on the direct heat side. If using charcoal, bank the coals to one side for indirect cooking. You want a hot zone for searing and a cooler zone for finishing the steak.
4. Sear the Steak (5-7 minutes per side): Place the steak on the hot side of the grill. You should hear that beautiful sizzle right away. Sear each side until you get a deep, caramelized crust—about 5 to 7 minutes per side, depending on thickness. Use tongs to flip; don’t poke holes in the meat.
5. Move to Indirect Heat and Cook to Temperature (10-15 minutes): After searing, move the steak to the cooler side of the grill. Close the lid and cook until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium. Check with your meat thermometer every 5 minutes to avoid overcooking.
6. Rest the Steak (10 minutes): Transfer the steak to a cutting board and tent loosely with foil. Resting allows juices to redistribute, making the steak juicy and tender when sliced.
7. Slice and Serve: Cut the tomahawk off the bone if you want to serve it as individual steaks, or slice the meat crosswise against the grain for the best tenderness. Spoon the chimichurri generously over the slices for a fresh, vibrant finish.

One thing I’ve learned the hard way: don’t rush the resting. I tried slicing too soon once, and the juice ran everywhere. Total bummer. Also, keeping the grill lid closed during indirect cooking traps heat and smoke, which is key for that perfect balance of smoky and tender. And if you want to try a smoky twist, adding wood chips wrapped in foil to the charcoal can up the flavor game big time.

Cooking Tips & Techniques

Grilling a tomahawk steak can intimidate even seasoned cooks, but a few techniques make all the difference.

• Room Temperature Steak: Starting with a room-temperature steak helps cook it evenly. Cold meat can lead to an undercooked center and overdone edges.
• Dry Surface for Searing: Patting the steak dry before seasoning helps develop that irresistible crust. Moisture is the enemy of searing crispiness.
• Two-Zone Grilling: Using direct heat for searing and indirect heat for finishing prevents burning and ensures the inside cooks perfectly. It’s like giving your steak a hot bath followed by a warm soak.
• Use a Meat Thermometer: This isn’t just fancy gadgetry—it’s your best bet for nailing the perfect doneness. I recommend checking around the bone, where the steak tends to cook slower.
• Don’t Skip the Rest: Resting juices redistribute and keep the steak juicy. Ten minutes under foil is a small wait for a big payoff.

I once tried flipping the steak multiple times during searing, thinking it would cook faster. Nope. It just messed with the crust development. So, patience and letting the steak sit undisturbed during sear is key. Also, if you’re unsure about your chimichurri, taste it before serving—it should be bright, tangy, and garlicky without being harsh.

Variations & Adaptations

This grilled tomahawk steak with chimichurri is flexible enough for many variations depending on your mood or dietary needs.

• Herb Swap: Replace cilantro with fresh mint or basil for a different herbaceous note. Mint adds a cool freshness, while basil gives a hint of sweetness.
• Spicy Chimichurri: Add extra red pepper flakes or a diced fresh jalapeño to the sauce for a fiery kick that contrasts beautifully with the rich steak.
• Gluten-Free Option: This recipe is naturally gluten-free, making it friendly for those avoiding gluten. Just double-check your vinegar and seasoning labels if you buy pre-mixed.
• Oven Finish: No grill? Sear the steak in a heavy skillet, then finish in a 400°F (204°C) oven for 10-15 minutes. This method is great when weather won’t cooperate.
• Personal Favorite Variation: I’ve sometimes added a splash of smoky chipotle chili powder to the dry rub on the steak before grilling. It’s subtle but adds a depth that pairs wonderfully with the chimichurri’s brightness.

Serving & Storage Suggestions

Serve this tomahawk steak hot off the grill, sliced thick and topped generously with chimichurri. It’s fantastic alongside grilled veggies or a crisp salad. For a fun contrast, try pairing it with a creamy potato salad or something light like the fresh loaded strawberry poppyseed salad for a mix of savory and sweet.

If you have leftovers, wrap them tightly and store in the refrigerator for up to 3 days. The steak reheats best gently—try warming in a low oven (250°F/120°C) wrapped in foil to keep it tender. The chimichurri can be stored separately in an airtight container for up to a week and tastes even better as the flavors meld.

Flavors develop nicely after a day, so if you prep the chimichurri in advance, let it rest overnight. This also makes it a great make-ahead for parties or BBQs.

Nutritional Information & Benefits

This grilled tomahawk steak with chimichurri is rich in protein and healthy fats. A 6-ounce (170 g) serving of tomahawk steak delivers roughly 450 calories, 40 grams of protein, and about 30 grams of fat, mostly from healthy sources if you choose grass-fed beef.

The chimichurri sauce adds antioxidants and vitamins from fresh herbs like parsley and cilantro, including vitamin C, vitamin K, and manganese. Garlic is also known for its anti-inflammatory and immune-supporting properties. This recipe fits well into gluten-free and low-carb diets, making it friendly for many eating styles.

Just be mindful of sodium from salt and vinegar if you’re watching your intake. Overall, it’s a satisfying meal that balances indulgence with fresh, wholesome ingredients.

Conclusion

Perfecting grilled tomahawk steak with vibrant chimichurri sauce is one of those wins that feels like a quiet celebration every time you make it. The combination of a juicy, flavorful steak and the fresh, punchy sauce is truly unbeatable. Whether you’re cooking for a special occasion or just craving a hearty meal, this recipe offers a simple way to impress without fuss.

Don’t hesitate to tweak the chimichurri or seasoning to match your taste—cooking should be fun and personal. For me, this recipe will always be a reminder of those unexpected moments when something easy turns unforgettable. If you try it out, I’d love to hear how you made it your own.

Frequently Asked Questions

How do I know when my tomahawk steak is done?

Using a meat thermometer is the best way. Aim for 125°F (52°C) for medium-rare or 135°F (57°C) for medium. The steak will continue to cook slightly while resting.

Can I make the chimichurri sauce ahead of time?

Absolutely! It actually tastes better after sitting for several hours or overnight in the fridge. Just bring it back to room temperature before serving.

What if I don’t have a grill?

You can sear the steak in a heavy skillet and finish it in the oven. Use a cast iron pan for best results, like the one featured in the perfect cast iron loaded apple pie skillet recipe.

Is chimichurri gluten-free?

Yes, chimichurri is naturally gluten-free, made from fresh herbs, garlic, oil, and vinegar. Just check your vinegar brand if you’re unsure.

How do I store leftovers?

Wrap steak slices tightly and refrigerate for up to 3 days. Store chimichurri separately in an airtight container for up to a week. Reheat steak gently to avoid drying out.

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