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
- 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
- Let steak stand at room temperature for about 1 hour before grilling. Sprinkle with salt.
- Spray grill rack with cooking spray. Preheat one side of grill to low heat (225°). Place wood chips over direct heat.
- 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.
- 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.
- 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.