Perfect Grilled Tomahawk Steak Recipe with Easy Chimichurri Butter

The sizzle of a massive tomahawk steak hitting a hot grill is a sound that’s hard to forget. I recall one weekend when a last-minute invitation to a backyard gathering forced me to think fast. Honestly, I wasn’t planning anything fancy—just something that’d wow without hours of prep. I grabbed a gorgeous tomahawk steak from the butcher, half skeptical about how I’d pull off a steak that thick without turning it into a charcoal brick or a chewy mess.

That’s when the idea of pairing it with a quick chimichurri butter came to mind, inspired by a casual chat with a neighbor about bold, fresh flavors to cut through rich grilled meat. The result? A juicy, tender steak with a vibrant, herbaceous butter that made everyone linger around the grill, asking for more. The best part: it all came together in under an hour, no complicated steps, just good timing and a bit of patience.

Since then, this perfect grilled tomahawk steak with chimichurri butter has become my go-to for when I want to impress without the stress. The balance of smoky char and fresh, buttery zing still surprises me every time, and honestly, it’s the kind of meal that makes you pause and savor every bite. It’s not just a recipe; it’s a little ritual of celebration in my kitchen (and backyard). That’s why I keep coming back to it—because good food like this feels like a small victory in the everyday.

Why You’ll Love This Perfect Grilled Tomahawk Steak with Chimichurri Butter Recipe

Having tested this recipe multiple times, I can say with confidence it’s a winner for anyone who loves meat with a punch of fresh flavor. The tomahawk steak, thick and luscious, cooks beautifully over the grill, while the chimichurri butter adds a bright, herby finish that’s just irresistible. Here’s why this recipe stands out:

• Quick & Easy: From seasoning to plating, it takes about 45 minutes, perfect for spontaneous gatherings or a special weeknight treat.
• Simple Ingredients: No need for exotic spices or hard-to-find items—just quality steak, fresh herbs, and pantry staples.
• Perfect for Special Occasions: Whether it’s a weekend barbecue, a birthday dinner, or a cozy meal for two, this steak delivers that wow factor effortlessly.
• Crowd-Pleaser: Everyone from steak novices to carnivores raves about the juicy texture and the zesty, buttery finish.
• Unbelievably Delicious: The combination of smoky grilled meat with the creamy, tangy chimichurri butter is a total flavor jackpot.

What makes this recipe special? It’s the way the chimichurri butter is whipped into creamy goodness before melting over the warm steak, bringing that fresh herb brightness and a little garlic kick right where it matters. Plus, the reverse-sear method ensures the steak cooks evenly, with a perfect crust without sacrificing juicy tenderness inside. I’ve tried other grilled steaks, but this one keeps winning every time (and I always find a reason to make it again). For a side that balances the steak’s richness, I often turn to a light, grilled veggie platter with creamy hummus—it’s a match made in summer dinner heaven.

What Ingredients You Will Need for the Perfect Grilled Tomahawk Steak with Chimichurri Butter

This recipe keeps things straightforward but flavorful, relying on fresh, quality ingredients to shine. The steak is the star, but the chimichurri butter steals the show with its bright, herbaceous notes and creamy texture.

• For the Steak:
  • 1 perfect tomahawk steak (about 2-2.5 pounds / 900-1150 g), well-marbled for juiciness
  • Coarse kosher salt (for seasoning the steak generously)
  • Freshly ground black pepper (to taste)
  • Olive oil (for brushing the steak before grilling, I like Colavita for its fruity flavor)
• For the Chimichurri Butter:
  • 1/2 cup (115 g) unsalted butter, softened (use European-style butter if you want extra creaminess)
  • 1/4 cup fresh flat-leaf parsley, finely chopped (the herb backbone of the chimichurri)
  • 2 tablespoons fresh cilantro, finely chopped (adds a bright contrast)
  • 2 tablespoons red wine vinegar (gives that tangy punch)
  • 2 garlic cloves, minced (fresh and pungent is best)
  • 1 teaspoon red pepper flakes (optional, for a little kick)
  • 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried oregano)
  • Salt and freshly ground black pepper to taste

You’ll find most of these are pantry staples if you cook regularly, but the fresh herbs really make the difference here. If fresh oregano isn’t available, dried works fine, though fresh always brightens the butter more. For a dairy-free twist, swapping the butter for a high-quality olive oil spread or vegan butter works surprisingly well. And if you want to keep the steak leaner, trimming excess fat before grilling is an option, but I personally enjoy the flavor the marbling adds.

Equipment Needed

• Charcoal or gas grill (a good-quality grill makes all the difference for that smoky crust)
• Meat thermometer (preferably instant-read) to nail the perfect doneness without guessing
• Mixing bowl and spoon for the chimichurri butter
• Sharp knife for trimming and slicing the steak
• Cutting board (I keep a dedicated one for raw meat to avoid cross-contamination)
• Small whisk or fork to blend the butter ingredients smoothly
• Aluminum foil (to tent the steak while resting)

While you can grill without a thermometer, I can’t recommend it enough for steaks this thick. It saves you from the dreaded overcooked or underdone middle. If you don’t have a grill, a cast iron skillet with a broiler finish is a good fallback, though the charred flavor won’t be quite the same. For butter mixing, a handheld blender isn’t necessary but speeds things up. I’ve also used a mortar and pestle for the herbs when I want a rustic texture.

Preparation Method

1. Prep the Steak: Remove the tomahawk steak from the fridge about 45 minutes before cooking to bring it to room temperature—this helps it cook evenly. Pat it dry with paper towels, then generously season all sides with kosher salt and freshly ground black pepper. Brush lightly with olive oil to prevent sticking. (This step is key for a good crust.)
2. Make the Chimichurri Butter: In a mixing bowl, combine the softened unsalted butter, finely chopped parsley, cilantro, oregano, minced garlic, red wine vinegar, and red pepper flakes (if using). Mix thoroughly with a fork or small whisk until smooth and well blended. Add salt and pepper to taste. Transfer the butter onto a piece of plastic wrap, shape into a log, and refrigerate until firm, about 30 minutes.
3. Preheat the Grill: Set your grill for two-zone cooking—one side hot for searing, the other cooler for indirect cooking. Aim for the hot side to reach about 500°F (260°C). Clean and oil the grates to prevent sticking.
4. Sear the Steak: Place the steak on the hot side of the grill and sear for 3-4 minutes per side, until a deep, caramelized crust forms. You want those grill marks and a smoky aroma—don’t rush this part.
5. Finish Cooking Indirectly: Move the steak to the cooler side of the grill. Close the lid and cook until the internal temperature reaches your preferred doneness: about 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This usually takes 15-25 minutes depending on the steak thickness. Use an instant-read thermometer for accuracy.
6. Rest the Steak: Remove the steak from the grill and tent loosely with foil. Let rest for 10-15 minutes. This step lets the juices redistribute, keeping the meat juicy and tender.
7. Serve with Chimichurri Butter: Slice the steak against the grain and top with a few slices of the chilled chimichurri butter so it melts over the warm meat. The herbal butter brings that final pop of flavor that makes this steak unforgettable.

Sometimes I slice off a small piece during resting to check doneness—better safe than sorry! And if you’re worried about flare-ups when searing, keep a spray bottle of water handy to tame flames. The key is patience; rushing either searing or resting can mess with the juicy tenderness you’re aiming for.

Cooking Tips & Techniques for Perfect Grilled Tomahawk Steak

Grilling a tomahawk steak can feel intimidating, but some tricks make it manageable, even for grill rookies. First, the reverse-sear method I use ensures the steak cooks evenly without drying out. Starting with indirect heat gives the interior time to warm gently, then the final sear locks in the flavor and creates that sought-after crust.

Another tip: don’t skip the resting period. I once impatiently cut into a steak immediately after pulling it off the grill, and the juices ran out everywhere—it was disappointing. Giving it 10-15 minutes under foil changes the game.

Also, seasoning generously is crucial. Salt penetrates the meat and enhances its natural flavors, so don’t be shy. The olive oil brush helps prevent sticking and helps the spices adhere better.

For chimichurri butter, I recommend softening the butter fully before mixing. If it’s too cold, you’ll end up with clumps of herbs. This creamy, flavorful spread melts perfectly over the steak, adding moisture and zing.

And lastly, keep your grill clean and well-oiled. Residue from past cooks can cause flare-ups or uneven cooking. I learned this the hard way after a smoky disaster once!

Variations & Adaptations

This perfect grilled tomahawk steak with chimichurri butter is versatile and open to tweaks depending on your taste or dietary needs.

• Spicy Chimichurri Butter: Add extra red pepper flakes or a splash of hot sauce to the butter for a fiery kick.
• Herb Variations: Swap cilantro for fresh basil or mint for a different herbal note—summer garden vibes all the way.
• Dry Rub Alternative: Instead of simple salt and pepper, try a coffee or smoked paprika dry rub before grilling for a smoky depth.
• Oven Finish: If you don’t have a grill, sear the steak in a cast iron skillet and finish in a 400°F (200°C) oven until desired doneness.
• Dairy-Free Butter: Use coconut oil or a vegan butter substitute blended with herbs for those avoiding dairy.

Once, I swapped parsley for a mix of fresh tarragon and dill in the butter—totally unexpected but delightfully fresh. Feel free to experiment! And for a fun twist, pairing this steak with a grilled pesto flatbread pizza can round out the meal with vibrant flavors.

Serving & Storage Suggestions

Serve the tomahawk steak warm, right after slicing and melting the chimichurri butter on top. It’s a showstopper plated simply on a wooden cutting board with some fresh herb sprigs for garnish. I like pairing it with grilled vegetables or a light salad to balance the richness.

For leftovers, wrap the steak tightly in foil and store in the fridge for up to 3 days. Reheat gently in a low oven or on a skillet to avoid overcooking. The flavors actually deepen after a day, so don’t be shy about saving some for a next-day steak sandwich or salad topping.

Chimichurri butter keeps well in the fridge for up to a week, or freeze it in logs for up to 3 months. Just slice off what you need when serving.

If you want to impress with a sweet finish after this robust meal, try a light no-bake lemon icebox pie—the citrus cuts beautifully through the savory richness of the steak.

Nutritional Information & Benefits

This grilled tomahawk steak packs a protein punch with about 85-100 grams per serving (depending on slice size). The butter adds richness and healthy fats, while the fresh herbs provide antioxidants, vitamins A and C, and anti-inflammatory properties.

Since the recipe uses simple, whole ingredients with no processed additives, it’s a great option for those focusing on clean eating or low-carb meals. The steak is naturally gluten-free, and the chimichurri butter can be adapted for dairy-free diets.

Remember, portion size matters—enjoying this steak as part of a balanced meal with veggies and moderate fat intake fits well into most healthy lifestyles. Plus, the grilling method avoids extra oils and heavy sauces, keeping the calorie count reasonable for a steak dinner.

Conclusion

This perfect grilled tomahawk steak with chimichurri butter recipe has become one of those rare dishes that feels fancy but is surprisingly straightforward to pull off. It’s the kind of meal that can turn an ordinary evening into something special without hours of work. The balance of juicy, smoky meat with the fresh, creamy butter is a combination I never tire of.

Feel free to tweak the herbs or spice level to match your mood or pantry, and don’t hesitate to pair it with complementary sides like grilled veggies or even a fresh salad to lighten things up. Personally, I love how this recipe brings people together around the grill—whether it’s a casual weekend or a celebratory feast.

If you give it a try, I’d love to hear how you make it your own. Share your twists, questions, or favorite pairings in the comments below. Here’s to many more delicious, smoky, herb-buttery meals ahead!

FAQs about Perfect Grilled Tomahawk Steak with Chimichurri Butter

How long should I grill a tomahawk steak to medium-rare?

After searing on high heat for 3-4 minutes per side, cook the steak indirectly for about 15-25 minutes until the internal temperature reaches 130°F (54°C). Use a meat thermometer for best results.

Can I make the chimichurri butter ahead of time?

Absolutely! You can prepare the chimichurri butter a day or two in advance and keep it refrigerated. Just slice and melt over the steak when serving.

What if I don’t have a grill? Can I still make this recipe?

Yes! Sear the steak in a hot cast iron skillet and finish in a 400°F (200°C) oven until it reaches your desired doneness.

Is it okay to use dried herbs for the chimichurri butter?

Fresh herbs provide the best flavor and brightness, but if you only have dried, reduce the quantity (about one-third of fresh) and add them during butter mixing.

How do I store leftover grilled tomahawk steak?

Wrap leftovers tightly in foil or airtight containers and refrigerate for up to 3 days. Reheat gently to keep it tender and juicy.

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