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Reverse Seared Tomahawk Steak with Chimichurri Butter

Chef Corey Siegel

Cuisine

Beef & Lamb

Category

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.

Reverse Seared Tomahawk Steak with Chimichurri Butter

Ingredients

  • 5 Tomahawk Steaks

Seasoning Blend:

  • 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

Chimichurri Butter:

  • 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

Garnish

  • 6 Green Onions
  • 1/4 cup Flaky Salt

Directions

  1. Light the Big Green Egg for direct cooking and set the temperature to 225°F/107°C
  2. Mix together the seasoning blend for the Tomahawk Steaks
  3. Heavily season the steaks on all sides.
  4. Place the steaks on the grill and cook them to an internal temperature of 115°F/46°C then remove from the grill.
  5. While the steaks are cooking, mix together all of the ingredients for the chimichurri butter.
  6. Once the steaks have been removed from the grill, open the vents and get the Egg above 400°F/204°C.
  7. Sear the steaks on both sides to get a nice crust and then place on roasting racks to rest for about 10 minutes.
  8. Slather the steaks with the chimichurri butter with the steaks are resting.
  9. Slice the steaks and season with finishing salt.
  10. Garnish the tray with charred green onions.

Recipes