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Reverse Seared Tomahawk Steak with Chimichurri Butter
Chef Corey Siegel
Beef & Lamb
Sear
Take your steak game to the next level with this show-stopping Reverse Seared Tomahawk Steak, infused with deep, smoky flavor from the Big Green Egg and finished with a bold, herbaceous Chimichurri Butter.
Ingredients
5 Tomahawk Steaks
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- 1/2 cup Kosher Salt
- 1/4 cup Black Pepper
- 1/4 cup Dried Thyme
- 4 Tbsp. Chili Powder
- 4 Tbsp. Garlic Powder
- 4 Tbsp. Ground Allspice
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- 1 Bunch Parsley
- 1 Bunch Cilantro
- 1 Tbsp Chili Flakes
- 5 Garlic Cloves
- 1 Lemon, Zested
- 1 Shallot
- 1/2 cup Red Wine Vinegar
- 8 oz. Butter
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- 6 Green Onions
- 1/4 cup Flaky Salt
Directions
- Light the Big Green Egg for direct cooking and set the temperature to 225°F/107°C
- Mix together the seasoning blend for the Tomahawk Steaks
- Heavily season the steaks on all sides.
- Place the steaks on the grill and cook them to an internal temperature of 115°F/46°C then remove from the grill.
- While the steaks are cooking, mix together all of the ingredients for the chimichurri butter.
- Once the steaks have been removed from the grill, open the vents and get the Egg above 400°F/204°C.
- Sear the steaks on both sides to get a nice crust and then place on roasting racks to rest for about 10 minutes.
- Slather the steaks with the chimichurri butter with the steaks are resting.
- Slice the steaks and season with finishing salt.
- Garnish the tray with charred green onions.
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