There’s something primal about cooking a Tomahawk steak that reconnects us to our ancestral roots. The first time I prepared this magnificent cut was during a summer gathering at my grandfather’s ranch in Montana. As the massive bone-in ribeye sizzled over open flames, the aroma triggered something visceral in everyone present. The chimichurri sauce, with its vibrant green color and bold aromatics, originated among the gauchos of Argentina and Uruguay who needed a robust condiment to complement their open-fire cooking. What makes this pairing magical is how the bright, herbaceous sauce cuts through the rich marbling of the steak, creating perfect harmony on your palate. 🔥
The Heritage Behind Tomahawk & Chimichurri 📖
The Tomahawk steak is essentially a ribeye with the entire rib bone left intact, creating a handle that resembles a Native American tomahawk axe. While the presentation is dramatic, this isn’t just theatrical flair—the bone imparts tremendous flavor during cooking. Chimichurri has been the backbone of Argentinian asado (barbecue) for generations, with each family guarding their recipe variations like precious heirlooms.
During my apprenticeship at a Uruguayan steakhouse, the head chef—a seventh-generation gaucho—insisted that authentic chimichurri should never see a food processor. “The herbs must feel the blade of a knife and the strength of your hand,” he would say, emphasizing that the texture from hand-chopping creates a completely different sauce than mechanically blended versions. This attention to tradition truly matters in the final flavor profile. 🌿
Essential Ingredients 🧾
For the Tomahawk Steak (serves 2-3):
- 1 Tomahawk steak (1.5–2 lb/680-900g)
- 2 tablespoons (30ml) extra virgin olive oil
- 1 tablespoon (18g) kosher salt
- 1 teaspoon (2g) freshly ground black pepper
For the Chimichurri Sauce (makes about 1.5 cups):
- 1 cup (60g) fresh flat-leaf parsley leaves, finely chopped
- 5 garlic cloves (15g), minced
- 2 tablespoons (6g) fresh oregano leaves, chopped (or 1 teaspoon dried)
- 1 teaspoon (6g) sea salt
- ½ teaspoon (1g) freshly ground black pepper
- ¼ cup (60ml) red wine vinegar
- ¾ cup (180ml) extra virgin olive oil
- 1-2 teaspoons (2-4g) red pepper flakes (optional)
Step-by-Step Instructions 📝
For the Chimichurri Sauce:
- Hand-chop parsley, garlic, and oregano as finely as possible. The texture from hand-chopping releases oils differently than a processor would.
- In a bowl, combine herbs and garlic with salt, pepper, and red pepper flakes if using.
- Pour in red wine vinegar and stir to dissolve the salt.
- Slowly whisk in olive oil until emulsified.
- Let stand at room temperature for at least 2 hours before serving. This resting period is non-negotiable—it allows the flavors to meld beautifully.
For the Tomahawk Steak:
- Remove steak from refrigerator 1-2 hours before cooking. A room-temperature steak cooks more evenly than a cold one.
- Preheat grill to high heat (approximately 450-500°F/232-260°C).
- Pat steak dry with paper towels. Moisture is the enemy of a good sear.
- Rub olive oil over the entire steak, then season generously with salt and pepper.
- Sear steak over direct heat for 4-5 minutes per side to develop a caramelized crust.
- Move to indirect heat and continue cooking until internal temperature reaches 130-135°F (54-57°C) for medium-rare, about 6-8 minutes more.
- Transfer to a cutting board and rest for a full 10 minutes. This isn’t optional—it allows juices to redistribute throughout the meat.
- Slice against the grain and serve with chimichurri.
Chef’s Note: The fat cap should be scored in a crosshatch pattern before grilling. This helps render the fat more effectively and prevents the steak from curling. Make shallow cuts about 1-inch apart without cutting into the meat itself.
Secret Techniques for Perfection 🤫
When grilling a Tomahawk, I use the “reverse sear” method for thicker cuts—start with indirect heat until the internal temperature reaches 110°F (43°C), then finish with direct heat. This ensures a perfectly cooked center with minimal gray banding between the crust and the pink interior.
For chimichurri, resist the temptation to add lemon juice along with the vinegar; this was a lesson from my Uruguayan mentor. While lemon juice can substitute for vinegar in a pinch, using both creates an overly acidic sauce that will overpower the steak’s natural flavors. If you can’t find fresh oregano, dried works wonderfully—just use one-third the amount and crush it between your fingers before adding to release its essential oils. 🌱
When I’m aiming for an even more complex chimichurri, I’ll add 1 tablespoon of French shallot for subtle sweetness. This isn’t traditional, but it bridges the flavor gap between the herbs and vinegar beautifully.
Serving & Presentation 🍽️
Serve the Tomahawk on a wooden board with the bone facing your guests—the visual impact is part of the experience. Spoon chimichurri generously over sliced meat rather than serving it on the side; this ensures every bite gets the perfect amount of sauce.
This steak pairs wonderfully with a bold Argentine Malbec or even a robust Syrah. For sides, consider simple grilled vegetables that won’t compete with your masterpiece. Crispy cabbage pancakes make a surprisingly excellent accompaniment.
For dessert, consider the sweet contrast of honey-drizzled baklava or complete the meal with a traditional cheese course.
Remember, cooking a Tomahawk isn’t just about preparing food—it’s about creating memories. The first time you present this magnificent cut with vibrant chimichurri to your loved ones, you’ll see that special look of anticipation and joy that makes all the effort worthwhile. Trust your instincts, respect the ingredients, and above all, enjoy the process. This is cooking at its most primal and satisfying. 🥩