Ingredients
Scale
- 1, 2-3 pound Tomahawk Ribeye Steak
- 1 TBS Kosher Salt
- 1 TBS Freshly Ground Black Pepper
Herby Chimichurri Sauce
- 1 TBS Chopped Parsley
- 1 TBS Chopped Basil
- 1 TBS Chopped Chives
- 1 Shallot, sliced
- 2–3 Garlic Cloves, finely chopped
- Juice of One Lemon
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/4 cup Olive Oil
Instructions
HOW TO COOK A TOMAHAWK STEAK
- Bring the steak to room temperature by letting it sit out for an hour or two on the counter.
- While it sits, you can sprinkle one tablespoon of salt and one tablespoon of black pepper on both sides of the steak.
- Preheat your grill to very high heat, you want it as close to 500 degrees as you can get.
- Preheat your oven to 350˚.
- Insert your Meater probe, if you are using one.
- Lay the steak on the hot grill, and sear for 2-3 minutes per side.
- After the crust has formed, remove it from the hot grill and place it on a baking sheet.
- In a preheated 350˚ oven, let the steak cook another 20-25 minutes, depending on your desired doneness.
- Once the steak is 5 degrees from your desired temperature, remove it and let it rest for 10 minutes. You can lightly tent with foil if you prefer.
- Slice off the bone, serve with the herby chimichurri, and enjoy!
Herby Chimichurri Sauce
- To a small bowl add all your ingredients and stir.
- Serve immediately.
