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Perfect Grilled Tomahawk Steak Recipe with Easy Chimichurri Sauce

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A juicy, flavorful tomahawk steak grilled to perfection and served with a fresh, vibrant chimichurri sauce that balances smoky richness with bright herbaceous notes.

Ingredients

Scale
  • 1 tomahawk steak, about 2.5 pounds (1.1 kg), well-marbled for juiciness
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 cup fresh flat-leaf parsley, finely chopped (packed, about 30 g)
  • 1/2 cup fresh cilantro, finely chopped (optional)
  • 4 cloves garlic, minced
  • 1 small shallot, finely minced
  • 1/4 cup red wine vinegar
  • 3/4 cup extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and pepper to taste

Instructions

  1. Take the tomahawk steak out of the fridge about 30 minutes before cooking to reach room temperature. Pat it dry with paper towels.
  2. Rub the steak all over with olive oil, then generously season with kosher salt and freshly ground black pepper.
  3. Combine parsley, cilantro (if using), garlic, shallot, oregano, and red pepper flakes in a bowl.
  4. Stir in the red wine vinegar, then slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste. Let sit at room temperature while grilling.
  5. Preheat grill to about 450°F (232°C) on the direct heat side. If using charcoal, bank coals to one side for indirect cooking.
  6. Place steak on the hot side of the grill and sear each side for 5 to 7 minutes until a deep caramelized crust forms.
  7. Move steak to the cooler side of the grill, close lid, and cook until internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium, checking every 5 minutes.
  8. Transfer steak to a cutting board, tent loosely with foil, and rest for 10 minutes.
  9. Slice the tomahawk off the bone or slice crosswise against the grain. Spoon chimichurri generously over the slices and serve.

Notes

Pat steak dry before seasoning for best sear. Use a meat thermometer to ensure perfect doneness. Rest steak for 10 minutes before slicing to retain juices. Chimichurri tastes better after resting several hours or overnight. For no grill, sear in cast iron skillet and finish in 400°F oven for 10-15 minutes.

Nutrition

Keywords: tomahawk steak, grilled steak, chimichurri sauce, easy steak recipe, BBQ steak, herb sauce, summer grilling, gluten-free, low-carb

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