Reverse-Seared Tomahawk Steak with Chimichurri Sauce

This showstopping steak is sure to impress your dinner guests.

Reverse-Seared Tomahawk Steak with Chimichurri Sauce
Makes 4 to 6 servings
  • 1 (4-pound) tomahawk rib-eye steak, about 3 inches thick
  • 1 teaspoon kosher salt
  • 4 oak wood chips, soaked in water at least 1 hour
  • 2 tablespoons salted butter, softened
  • Chimichurri Sauce (recipe follows)
  • Garnish: ground black pepper, flaked sea salt
Chimichurri Sauce
  • 1 cup fresh parsley leaves
  • 1 cup fresh cilantro leaves
  • 6 cloves garlic, finely chopped
  • ½ cup olive oil
  • 2 teaspoons chopped fresh dill
  • 1 tablespoon crushed red pepper
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons kosher salt
  1. Let steak stand at room temperature for about 1 hour before grilling. Sprinkle with salt.
  2. Spray grill rack with cooking spray. Preheat one side of grill to low heat (225°). Place wood chips over direct heat.
  3. Place steak on the opposite side of grill; grill, covered, over indirect heat until a meat thermometer inserted in the thickest portion registers 115°, about 1 hour for medium-rare.
  4. Remove steak. Increase grill temperature to high heat (400° to 450°). Add steak and grill over direct heat just until charred, 8 to 10 minutes per side. Remove steak and top with butter. Let stand for 10 minutes before slicing. Serve with Chimichurri Sauce. Garnish with pepper and sea salt, if desired.
Chimichurri Sauce
  1. In the container of a food processor, combine parsley, cilantro, and garlic. Pulse 3 to 4 times until finely chopped. Add oil and pulse 3 more times. Transfer to a small bowl; add dill, red pepper, lemon zest and juice, and salt. Let stand for at least 1 hour before serving.