Grilled Steak with Chimichurri Butter is one of the best steak upgrades you can make!
Ingredients you will need
Cut of meat: Tomahawk steak or a thick cut ribeye
Seasoning: Salt, pepper, garlic powder blend or your favorite steak seasoning
Chimichurri Butter: Butter, fresh parsley, fresh cilantro, garlic, olive oil, red wine vinegar, lemon juice, salt, pepper and crushed red pepper flakes
How to make a Chimichurri Butter Tomahawk Steak
Start off by hand chopping the parsley, cilantro and garlic. This will give the chimichurri a great texture when eating it. I typically avoid using a food processor anytime I make chimichurri because it turns it into a paste. Combine them in a bowl with 2 tbsp olive oil, 1 tbsp red wine vinegar, ½ tsp salt, ½ tsp black pepper, ½ tsp crushed red pepper flakes and 1 stick of softened butter.
Mix all of the ingredients thoroughly, then place in some plastic wrap or parchment paper. Roll it into a stick of butter then place it in the fridge for 30 minutes.
Get your grill fired up and get it ready for indirect cooking. The steak is going to be smoked at 225°F so that the internal temperature comes up slowly and evenly. I like to use a stronger wood flavor like hickory or oak wood chunks, but pecan is also another great option as well.
Take the steak out of the fridge about 30 minutes ahead of time allowing it to come up to room temperature. I picked up this massive tomahawk steak from my local Hy-Vee. I love how thick tomahawks are which helps prevent the steak from being overcooked. You can use any other sort of cut that you like such as any ribeye steaks, NY strip, skirt steak, chuck eye or flat iron.
Generously season all sides of the tomahawk steak with SPG (salt, pepper, garlic powder).
Place the steak indirectly on the grill at 225° F for 30 minutes. I used a Kamado Joe for this cook which is a ceramic style cooker that works great for smoking then reverse searing a steak. Once the internal temperature of the steak reaches 110°F, remove it from the grill and increase the temperature to high heat.
Sear the steak over direct heat for 2-3 minutes on both sides.
Once you have some good crust, move the steak back indirectly of heat. Add two slices of the butter on top of the steak and let it finish cooking.
Remove it from the grill once it reaches an internal temp of 127° F. Let it rest for 15 minutes then slice the steak against the grain.Print
- 3 pound tomahawk steak
- 1 stick of unsalted butter
- 1/2 cup chopped parsely
- 1/2 cup chopped cilantro
- 3 cloves minced garlic
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper
- Hand chop the parsley, cilantro and garlic. Combine them in a bowl with 2 tbsp olive oil, 1 tbsp red wine vinegar, ½ tsp salt, ½ tsp black pepper, ½ tsp crushed red pepper flakes and 1 stick of softened butter.
- Mix all of the ingredients thoroughly, then place in some plastic wrap. Roll it into a stick of butter then place it in the fridge for 30 minutes.
- Generously season all sides of the tomahawk steak with salt, pepper, garlic powder.
- Smoke the steak at 225° F for 30 minutes until it reaches and internal temp of 110°F.
- Sear the steak over direct heat on both sides then move it back indirectly of heat. Add the the butter on top and let it finish cooking until it reaches an internal temp of 127° F.
- Let it rest for 15 minutes then slice the steak against the grain.