Ingredients

Scale

1, 2-3 pound Tomahawk Ribeye Steak: The star of the show! When selecting your Tomahawk, look for good marbling throughout the meat. Marbling refers to the flecks of fat within the muscle, which melt during cooking, adding flavor and tenderness. A well-marbled steak will be juicy and flavorful. Consider USDA Prime or Choice grades for the best quality. The thickness of the steak is also important; aim for at least 1.5 to 2 inches thick to ensure even cooking and a beautiful sear. Don’t be intimidated by the size – the bone adds to the flavor and presentation, making it a truly special dish.

1 TBS Kosher Salt: Kosher salt is preferred by many chefs because of its larger crystals, which are easier to pinch and distribute evenly. It also adheres well to the meat’s surface. The salt is crucial for seasoning the steak and drawing out moisture, which then evaporates and helps create a beautiful crust during searing. Don’t skimp on the salt – it’s essential for enhancing the beef’s natural flavors.

1 TBS Freshly Ground Black Pepper: Freshly ground black pepper is vastly superior in flavor to pre-ground pepper. The volatile oils, which give pepper its pungent taste, dissipate quickly once ground. Grinding your pepper just before use ensures you get the maximum flavor impact. Use a coarse grind for a nice textural element and bold pepper flavor that complements the richness of the steak.

Herby Chimichurri Sauce (Optional, but Highly Recommended)

Chimichurri sauce is a vibrant, uncooked sauce originating from Argentina and Uruguay. It’s the perfect counterpoint to the richness of a Tomahawk steak, offering a burst of freshness and herbaceous notes. Don’t consider it optional – it elevates the entire dish to another level.

1 TBS Chopped Parsley: Fresh parsley, preferably flat-leaf (Italian) parsley, provides a clean, herbaceous flavor. It’s a key component of chimichurri, contributing to its bright green color and fresh taste. Make sure to chop it finely for even distribution in the sauce.

1 TBS Chopped Basil: Fresh basil adds a touch of sweetness and peppery notes to the chimichurri. Its aromatic quality complements the other herbs and enhances the overall flavor profile. Use fresh basil for the best taste – dried basil won’t provide the same vibrancy.

1 TBS Chopped Chives: Chives offer a mild onion-like flavor that adds a subtle sharpness to the chimichurri. They contribute to the complexity of the sauce without being overpowering. Finely chop them to release their flavor and ensure they blend well with the other ingredients.

1 Shallot, sliced: Shallots have a milder, sweeter, and more refined flavor than onions. They provide a delicate oniony base to the chimichurri without being too pungent. Slice the shallot thinly so it softens slightly in the sauce and distributes evenly.

2–3 Garlic Cloves, finely chopped: Garlic is essential for chimichurri, providing a pungent and aromatic base. Fresh garlic cloves, finely chopped or minced, are crucial for the best flavor. Adjust the amount to your preference – 2-3 cloves provide a good balance, but garlic lovers might want to add more.

Juice of One Lemon: Fresh lemon juice adds acidity and brightness to the chimichurri, cutting through the richness of the steak and balancing the herbaceous flavors. Freshly squeezed lemon juice is always preferred over bottled juice for its brighter, more vibrant taste.

1 tsp Salt: Salt enhances all the flavors in the chimichurri and brings them together. Use kosher salt or sea salt for the best results. Adjust the amount to your taste preferences.

1 tsp Black Pepper: Freshly ground black pepper adds a touch of spice and depth to the chimichurri. As with the steak, freshly ground pepper is key for maximizing flavor.

1/4 cup Olive Oil: Extra virgin olive oil is the best choice for chimichurri. It adds richness, body, and a fruity flavor to the sauce. Use a good quality olive oil, as its flavor will be prominent in the uncooked sauce.

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Instructions

Bring the Steak to Room Temperature: The Foundation of Even Cooking
- Why it’s crucial: Taking your steak out of the refrigerator 1 to 2 hours before cooking is absolutely essential for even cooking. A cold steak will cook unevenly – the outside will sear quickly while the inside remains cold and undercooked. Bringing it to room temperature allows the internal temperature to rise, resulting in a more evenly cooked steak from edge to edge.
- How to do it: Remove the Tomahawk steak from the refrigerator and place it on a clean plate or cutting board. Leave it at room temperature for 1 to 2 hours, depending on the thickness of the steak and the ambient temperature. Don’t leave it out for longer than 2 hours for food safety reasons.

Season Generously: Flavor Starts from Within
- Why salt and pepper are essential: Seasoning is not just about adding saltiness and pepperiness; it’s about enhancing the natural flavors of the beef. Salt not only seasons the surface but also penetrates the meat, drawing out moisture and then allowing it to reabsorb, resulting in a more tender and flavorful steak. Pepper adds a complementary spice note that enhances the richness of the beef.
- How to season: Once the steak has come to room temperature, pat it dry with paper towels. This is important because a dry surface will sear better. Sprinkle one tablespoon of kosher salt and one tablespoon of freshly ground black pepper evenly over both sides of the steak. Don’t be shy with the seasoning – a Tomahawk steak is a thick cut and can handle a generous amount of salt and pepper. Gently massage the seasoning into the surface of the meat to ensure it adheres well.

Preheat Your Grill to Very High Heat: Achieving the Perfect Sear
- Why high heat is key: High heat is crucial for creating a beautiful, flavorful crust on the outside of the steak through the Maillard reaction – a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. A searing hot grill will quickly caramelize the surface of the steak, locking in juices and creating that desirable crust.
- How to preheat: Preheat your grill to very high heat, aiming for as close to 500 degrees Fahrenheit (260 degrees Celsius) as possible. If your grill has a built-in thermometer, use it to monitor the temperature. If not, you can test the heat by carefully holding your hand about 4 inches above the grates – you should only be able to keep it there for 2-3 seconds. For a charcoal grill, arrange the coals to create a hot zone for searing and a cooler zone for indirect cooking later if needed. For a gas grill, preheat all burners on high.

Preheat Your Oven to 350˚F (175˚C): The Oven Finish for Even Doneness
- Why oven finishing is beneficial: While grilling is fantastic for searing, finishing the steak in the oven allows for more controlled and even cooking, especially for a thick cut like a Tomahawk. The oven provides gentle, consistent heat that cooks the steak through without burning the exterior.
- How to preheat: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This temperature is ideal for gently bringing the internal temperature of the steak to your desired doneness after searing.

Insert Your Meater Probe (Optional, but Highly Recommended): Precision Cooking
- Why a meat thermometer is helpful: Using a meat thermometer, especially a wireless probe like Meater, is the most accurate way to ensure your steak is cooked to your desired doneness. Guessing can lead to overcooked or undercooked steak, especially with a thick cut like a Tomahawk. A probe allows you to monitor the internal temperature in real-time without constantly opening the oven or grill.
- How to use a Meater probe: Follow the manufacturer’s instructions for your Meater probe. Typically, you insert the probe into the thickest part of the steak, avoiding the bone. The probe will transmit temperature readings to an app on your phone or a separate receiver, allowing you to monitor the cooking process remotely. If you don’t have a Meater probe, a reliable instant-read thermometer is also a good option.

Sear the Steak on the Hot Grill: Building Flavor and Texture
- Why searing is important: Searing creates that beautiful crust and enhances the flavor of the steak. It also helps to lock in juices, although the idea of “searing in juices” is a bit of a myth; searing primarily contributes to flavor and texture.
- How to sear: Carefully lay the Tomahawk steak on the hot grill grates. Sear for 2-3 minutes per side. You should hear a sizzling sound as soon as the steak hits the grill. Resist the urge to move the steak around too much during searing – let it sit undisturbed to develop a good crust. You can rotate the steak 90 degrees after about a minute and a half on each side to create attractive grill marks if desired.

Transfer to a Baking Sheet and Oven-Finish: Gentle Cooking to Perfection
- Why oven-finishing after searing: After searing, transfer the steak to a baking sheet. This makes it easy to move the steak to the preheated oven for the next stage of cooking. The oven will gently cook the steak to your desired internal temperature without overcooking the exterior.
- How to oven-finish: Remove the seared steak from the grill and place it on a baking sheet. Transfer the baking sheet to the preheated 350˚F (175˚C) oven. Let the steak cook for another 20-25 minutes, depending on your desired doneness and the initial temperature of the steak. Use your meat thermometer to monitor the internal temperature.

Cook to Desired Doneness: Achieving Your Perfect Steak
- Temperature guidelines:
  - Rare: 125-130°F (52-54°C)
  - Medium-Rare: 130-135°F (54-57°C) (Recommended for Tomahawk ribeye)
  - Medium: 135-140°F (57-60°C)
  - Medium-Well: 140-145°F (60-63°C)
  - Well-Done: 145°F+ (63°C+) (Not recommended for Tomahawk ribeye, as it can become dry)
- Check temperature: Use your Meater probe or an instant-read thermometer to check the internal temperature of the steak at the thickest part. Remove the steak from the oven when it is about 5 degrees Fahrenheit below your desired final temperature, as the temperature will continue to rise during resting (carryover cooking).

Rest the Steak: The Secret to Juicy Tenderness
- Why resting is crucial: Resting the steak after cooking is just as important as the cooking process itself. During cooking, the muscle fibers contract and juices are pushed towards the center. Resting allows the muscle fibers to relax and redistribute the juices throughout the steak, resulting in a more tender and juicy final product.
- How to rest: Once the steak is 5 degrees from your desired temperature, remove it from the oven and let it rest on the baking sheet for 10 minutes. You can lightly tent it with foil if you prefer to keep it warmer, but loosely tenting is sufficient to retain heat without steaming the crust. Do not skip this step – it makes a significant difference in the steak’s tenderness and juiciness.

Slice and Serve: The Grand Finale
- How to slice: After resting, place the steak on a cutting board. To slice, first, cut along the bone to separate the meat from the bone. Then, slice the steak against the grain into thick, beautiful slices. Slicing against the grain breaks up the muscle fibers, making the steak even more tender to eat.
- Serving suggestion: Arrange the sliced Tomahawk steak on a platter, drizzle generously with the herby chimichurri sauce, and serve immediately. The bone can be presented alongside for dramatic effect. Enjoy the symphony of flavors and textures!

Herby Chimichurri Sauce Instructions

This vibrant sauce is incredibly easy to make and adds a burst of freshness to the rich Tomahawk steak.

Combine Ingredients: In a small bowl, add all the chimichurri sauce ingredients: chopped parsley, chopped basil, chopped chives, sliced shallot, finely chopped garlic cloves, juice of one lemon, salt, black pepper, and olive oil.

Stir and Serve: Stir all the ingredients together until well combined. Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to your preference. Serve immediately over the sliced Tomahawk steak. Chimichurri is best when fresh, but you can make it a few hours in advance and store it in the refrigerator. Bring it to room temperature before serving for the best flavor.

Nutrition

Serving Size: One Normal Portion
Calories: 800-1200