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Tomahawk Ribeye with Chimichurri Compound Butter

Cook Time 120 Minutes

Serves 4

Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with Salt Pepper +Three Chiles.

 

Set the smoker/grill to 250 F. Add the steak to the grill and cook for 90 minutes or until the steak reaches 130 degrees F. When it reaches temp, remove the steak from the grill and rest while you make the rest of the chimichurri.

 

Use a fork to smash together the chimichurri and butter in a small bowl.

 

Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes. Thickly slice the steak and top with the compound butter and serve with a sprinkle of flaky salt.
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Tomahawk Ribeye with Chimichurri Compound Butter

Tomahawk Ribeye with Chimichurri Compound Butter

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep
Keyword Beef, Piedmontese, Spiceology, Steaks, Tomahawk
Cook Time 2 hours
Servings 4

Ingredients

  • 1 tomahawk rib-eye steak about 2 1/2 pounds and 1 3/4 inches thick, our favorite is Certified Peidmontese
  • Salt Pepper + Three Chiles seasoning
  • 1 cup chimichurri
  • 1 4 ounce stick salted butter, softened

Instructions

  • Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with Salt Pepper +Three Chiles.
  • Set the smoker/grill to 250 F. Add the steak to the grill and cook for 90 minutes or until the steak reaches 130 degrees F. When it reaches temp, remove the steak from the grill and rest while you make the rest of the chimichurri.
  • Use a fork to smash together the chimichurri and butter in a small bowl.
  • Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes. Thickly slice the steak and top with the compound butter and serve with a sprinkle of flaky salt.