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Perfect Grilled Tomahawk Steak Recipe with Easy Chimichurri Butter

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A juicy, tender tomahawk steak grilled to perfection and topped with a vibrant, herbaceous chimichurri butter that adds a fresh, buttery zing. This recipe is quick, easy, and perfect for special occasions or casual gatherings.

Ingredients

Scale
  • 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)
  • 1/2 cup (115 g) unsalted butter, softened (use European-style butter for extra creaminess)
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon red pepper flakes (optional)
  • 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried oregano)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Remove the tomahawk steak from the fridge about 45 minutes before cooking to bring it to room temperature. Pat it dry with paper towels, then generously season all sides with kosher salt and freshly ground black pepper. Brush lightly with olive oil.
  2. 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 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. Place the steak on the hot side of the grill and sear for 3-4 minutes per side, until a deep, caramelized crust forms.
  5. 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. Remove the steak from the grill and tent loosely with foil. Let rest for 10-15 minutes to allow juices to redistribute.
  7. Slice the steak against the grain and top with slices of the chilled chimichurri butter so it melts over the warm meat. Serve immediately.

Notes

Bring the steak to room temperature before grilling for even cooking. Use a meat thermometer to avoid overcooking. Rest the steak for 10-15 minutes after grilling to keep it juicy. The chimichurri butter can be made ahead and refrigerated. For dairy-free, substitute butter with vegan butter or olive oil spread. Keep grill grates clean and oiled to prevent sticking and flare-ups.

Nutrition

Keywords: tomahawk steak, grilled steak, chimichurri butter, steak recipe, backyard barbecue, reverse sear steak, easy steak recipe

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