Herb Tomahawk Steaks With Chimichurri

Here is my go-to tomahawk steak recipe, with a simple grilling method that gives you a perfect crust, and a fresh chimichurri sauce made with parsley, garlic, olive oil, and a splash of red wine vinegar.

This tomahawk steak is what I make when we want to celebrate something special or just treat ourselves to a really good dinner. The chimichurri sauce keeps in the fridge for days, so I always make extra. Nothing beats having that bright, herby sauce ready to go on grilled meats all week long.

What Kind of Tomahawk Steak Should I Use?

When shopping for a tomahawk steak, you’ll want to look for one that’s well-marbled with fat running throughout the meat – this marbling is what gives you that rich, juicy flavor. Most tomahawk steaks range from 2 to 3 pounds, and while they can be pricey, you’re paying for both the impressive presentation and the quality of the cut. If you can, try to get your steak from a butcher who can tell you about the grade and aging process, as dry-aged tomahawks will have even more concentrated flavor. Make sure to take your steak out of the fridge about 30-45 minutes before cooking so it comes to room temperature, which helps it cook more evenly.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Tomahawk steak: If you can’t find or afford a tomahawk, ribeye steaks work perfectly since tomahawk is basically a ribeye with the bone attached. You could also use NY strip or porterhouse – just adjust cooking time based on thickness.
• Fresh herbs: Don’t have all three herbs? You can make chimichurri with just parsley and skip the cilantro and mint. Or try basil instead of mint for a different flavor twist.
• Cilantro: If you’re one of those people who thinks cilantro tastes like soap, just use extra parsley or add some fresh oregano instead.
• Lemon: Lime juice works great as a substitute and actually gives the chimichurri a more traditional Argentine flavor. Red wine vinegar is another good option.
• Canola or grapeseed oil: Any neutral high-heat oil will work – vegetable oil, avocado oil, or even regular olive oil if that’s what you have on hand.
• Butter: You can skip the butter compound and just brush the steak with plain melted butter, or leave it out entirely if you want to keep things simple.

Watch Out for These Mistakes While Grilling

The biggest mistake with tomahawk steaks is not letting them come to room temperature before cooking – pull your steak out of the fridge at least 45 minutes beforehand so it cooks evenly from edge to center.

Another common error is trying to cook this thick cut over direct high heat the entire time, which will char the outside while leaving the inside raw – instead, sear it over high heat for 2-3 minutes per side, then move to indirect heat to finish cooking.

Don’t skip using a meat thermometer since the bone can make it tricky to judge doneness by feel, and always let your steak rest for 10-15 minutes after cooking to allow the juices to redistribute.

For the chimichurri, avoid making it too far in advance as the herbs can turn brown and bitter – it’s best prepared within a few hours of serving and stored covered in the refrigerator.

What to Serve With Tomahawk Steak?

A tomahawk steak is such a showstopper that you’ll want sides that can hold their own without competing for attention. Roasted potatoes with garlic and rosemary are always a hit, or you could go with creamy mashed potatoes to balance out the bold flavors of the chimichurri. Grilled asparagus or a simple arugula salad with lemon vinaigrette work great to cut through the richness of the steak. Since this is already such a special meal, I like to keep the sides fairly straightforward so the star of the show – that perfectly cooked steak with fresh chimichurri – really gets to shine.

Storage Instructions

Refrigerate: Leftover tomahawk steak keeps well in the fridge for up to 3 days when wrapped tightly in foil or stored in an airtight container. The chimichurri actually gets better after sitting overnight as all those herb flavors meld together beautifully. Store it separately in a small jar or container for up to a week.

Freeze: You can freeze sliced steak for up to 3 months, though the texture won’t be quite the same as fresh. I don’t recommend freezing the chimichurri since fresh herbs don’t freeze well, but you can make a fresh batch when you’re ready to serve the steak again.

Warm Up: To bring leftover steak back to life, let it come to room temperature first, then warm it gently in a low oven at 250°F for about 10-15 minutes. You can also slice it thin and quickly sear it in a hot pan for just 30 seconds per side. The chimichurri is best served at room temperature, so just take it out of the fridge about 20 minutes before serving.

Preparation Time	15-25 minutes
Cooking Time	12-16 minutes
Total Time	27-41 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2550-2900
• Protein: 180-210 g
• Fat: 200-225 g
• Carbohydrates: 8-12 g

Ingredients

For the herb butter and chimichurri:

• 1 small bunch parsley leaves (freshly chopped, about 1/2 cup)
• 1 stick unsalted butter, at room temperature (I use Kerrygold for rich flavor)
• 1 small bunch cilantro leaves (freshly chopped, about 1/3 cup)
• 1 garlic clove, chopped (minced finely for best flavor)
• Black pepper, to taste (freshly ground preferred)
• 1/4 cup olive oil (extra virgin for more robust flavor)
• 3 to 4 fresh mint stems (leaves only, about 2 tbsp chopped)
• 1 lemon (juice and zest, about 3 tbsp juice)
• Salt, to taste

For the steak:

• Kosher salt, as needed (for seasoning just before searing)
• Canola oil or grapeseed oil (or any high-heat neutral oil)
• Freshly ground black pepper, as needed
• 2 to 2 1/2 lb tomahawk steak (bring to room temperature before cooking)

Step 1: Prepare the Chimichurri Sauce

• 1/2 cup freshly chopped parsley
• 1/3 cup freshly chopped cilantro
• 2 tablespoons fresh mint leaves, chopped
• 1 garlic clove, minced finely
• 3 tablespoons lemon juice
• Lemon zest
• 1/4 cup extra virgin olive oil
• Salt, to taste
• Black pepper, to taste

Combine the fresh parsley, cilantro, mint leaves, minced garlic, lemon juice, and lemon zest in a food processor and pulse until the herbs are finely chopped but still retain some texture—you want it to be vibrant and chunky, not a smooth paste.

Transfer to a bowl and whisk in the extra virgin olive oil.

Season with salt and pepper to taste.

Set aside at room temperature so the flavors can develop while you prepare the steak.

I like to make this 15-20 minutes ahead of cooking so the herbs really infuse the oil.

Step 2: Make the Herb Compound Butter

• 1 stick unsalted butter, at room temperature
• 2-3 tablespoons chimichurri sauce from Step 1
• Salt, to taste
• Black pepper, to taste

While the chimichurri is resting, prepare the compound butter by mixing the room-temperature unsalted butter with 2-3 tablespoons of the chimichurri sauce you just made, along with a pinch of salt and freshly ground black pepper.

Mix until fully combined and smooth.

You can shape this into a log, wrap it in plastic wrap, and refrigerate until needed, or simply keep it at room temperature if you’ll be using it soon.

This butter will melt over the hot steak and infuse it with herb flavor.

Step 3: Prepare the Steak and Heat Your Cooking Surface

• 2 to 2 1/2 lb tomahawk steak
• Kosher salt, as needed
• Freshly ground black pepper, as needed

Remove the tomahawk steak from the refrigerator and let it rest at room temperature for about 15-20 minutes—this ensures the steak cooks evenly from edge to center.

While the steak is coming to temperature, preheat your grill (or cast-iron skillet if cooking indoors) to high heat.

Pat the steak completely dry with paper towels, as moisture is the enemy of a good sear.

Just before the steak hits the heat, season generously on both sides with kosher salt and freshly ground black pepper.

I always season right before cooking rather than ahead of time, as salt can draw moisture from the meat and prevent proper browning.

Step 4: Sear the Steak to Develop a Crust

• 1-2 tablespoons canola oil or grapeseed oil
• Seasoned tomahawk steak from Step 3

Coat the hot grill grates or skillet lightly with high-heat neutral oil (canola or grapeseed work great).

Place the seasoned tomahawk steak directly on the heat and resist the urge to move it—let it sear undisturbed for 6-8 minutes to develop a deep, flavorful brown crust.

Flip once and sear the other side for another 6-8 minutes, aiming for medium-rare (about 130-135°F internal temperature).

The bone will help insulate the meat and keep the interior tender, so don’t worry about it cooking too quickly.

Step 5: Rest and Serve the Steak

• Seared tomahawk steak from Step 4
• Herb compound butter from Step 2
• Extra chimichurri sauce from Step 1

Transfer the seared steak to a warm plate or cutting board and let it rest for 10 minutes without cutting into it.

This resting period allows the juices to redistribute throughout the meat, ensuring each bite stays tender and juicy.

Once rested, slice the steak against the grain into thick, impressive slices.

Top each portion with a generous dollop of the herb compound butter from Step 2 (it will melt beautifully over the warm meat) and drizzle with extra chimichurri sauce from Step 1.

Serve immediately while everything is hot.