Beef Tomahawk Steak Recipe with Chimichurri

Beef Tomahawk Steak Recipe with Chimichurri

Beef Tomahawk Steak with Chimichurri Sauce

Impress at your next BBQ or dinner with this succulent Beef Tomahawk Steak with homemade Chimichurri Sauce. This show-stopping cut of beef is known for its rich flavour, beautiful marbling, and distinctive long rib bone. Perfect for steak lovers, special occasions, or a weekend feast, this tomahawk steak recipe pairs a perfectly seared steak with a fresh, zesty chimichurri sauce packed with parsley, garlic, olive oil, and a hint of chilli.

At Chop Online Meats, we believe great meals start with quality meat. Follow our simple cooking guide to prepare a delicious tomahawk steak at home.

Prep Time

10 minutes

Cooking Time

Approximately 30 minutes, plus resting time

Serves

2–3 people

Ingredients

For the Beef Tomahawk Steak

  • 1 beef tomahawk steak (750–900g)
  • Flaky sea salt, to taste
  • Freshly cracked black pepper, to taste
  • Garlic butter, for searing

For the Chimichurri Sauce

  • ⅓ cup fresh Italian parsley, finely chopped
  • 3 garlic cloves, finely chopped or crushed
  • ⅓ cup olive oil
  • ½ tsp salt
  • ½ tsp freshly cracked black pepper
  • 1 tsp dried oregano
  • 1 tsp chilli flakes
  • 2 tbsp red wine

How to Cook a Tomahawk Steak

Step 1: Prepare the Steak

Remove the tomahawk steak from the fridge approximately 30–60 minutes before cooking. Pat the steak dry with paper towels to help achieve a beautiful golden-brown crust, then season generously on both sides with flaky sea salt and freshly cracked black pepper.

Step 2: Preheat the Pan and Oven

Preheat your oven to 200°C. Heat a heavy cast-iron pan over high heat. Add the garlic butter just before searing, taking care not to let the butter or garlic burn.

Step 3: Sear the Tomahawk Steak

Once the pan is hot, sear the steak for approximately 2 minutes on each side until a rich, golden-brown crust forms. Sear the edges as well for extra flavour.

Step 4: Finish Cooking in the Oven

Transfer the oven-safe cast-iron pan to the preheated oven and cook for approximately 10–20 minutes, depending on the thickness of the steak and your preferred doneness.

For a medium-rare finish, use a meat thermometer to check the internal temperature. Aim for around 52–54°C before resting, allowing for a little additional cooking as the steak rests. Cooking times can vary, so temperature is a more reliable guide than time alone.

Step 5: Rest and Slice

Remove the steak from the oven and rest for 5–10 minutes before slicing. Cut against the grain for tender, juicy slices, and serve with your freshly made chimichurri sauce.

How to Make Chimichurri Sauce

Step 1: Prepare the Ingredients

Finely chop the fresh Italian parsley and garlic cloves.

Step 2: Combine and Mix

Add the parsley, garlic, olive oil, salt, cracked black pepper, dried oregano, chilli flakes, and red wine to a bowl.

Step 3: Let the Flavours Develop

Mix well until all the ingredients are combined. Leave the chimichurri to stand for 10–15 minutes before serving to allow the flavours to develop.

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