Grilled Tomahawk Steak with Chimichurri Butter

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Ingredients

Chimichurri butter

  • Small bunch of fresh parsley leaves

  • Small bunch of fresh coriander leaves

  • 3-4 stems of fresh mint leaves removed

  • 1 garlic clove roughly chopped

  • 1 lemon zested and juiced

  • 1/4 cup olive oil

  • 1 stick of unsalted butter room temperature

  • Salt and pepper to taste

Steak

  • 2-21/2 lb Tomahawk steak

  • Kosher salt and freshly ground pepper

  • Canola or grapeseed oil

Instructions

  • Start by making the chimichurri. In a food processor, add the fresh herbs, garlic, lemon zest and juice and olive oil and blend until well combined and no large leaves are left over.

  • Add 2-3 tablespoons to the room temperature butter and use a spoon to mix everything together.

  • Add salt and pepper and taste for seasoning. You can also add more chimichurri to the butter if you prefer, or serve the rest of the herb sauce on the side as well.

  • Once butter is done, transfer to plastic wrap and roll into a log shape and refrigerate until ready to use.

  • When you are ready for the steak, remove from refrigerator for at least 10 minutes so it gets some of its "chill" off and get your grill pan or outdoor grill on high heat.

  • Pat the steak dry with paper towel, season all sides of the steak liberally with salt and pepper and a drizzle of oil and sear steak for 6-8 minutes until good char marks form. Flip steak over and grill for another 6-8 minutes and cook until desired temperature.

  • If your steak is very thick, you may need to cover it with foil or lid to cook the center. You can also use a meat thermometer and cook until it reaches internal temperature of 130-135 for medium-rare.

  • Once done, remove steak to a cutting board and allow to rest for at least 10 minutes. Then cut into slices and serve with chimichurri butter.

Johanna Bostock