Print

Perfect Reverse-Seared Tomahawk Steak Recipe with Easy Fresh Chimichurri Sauce

reverse-seared tomahawk steak - featured image
Print Recipe

A show-stopping tomahawk steak cooked using the reverse sear method for a perfect crust and juicy interior, paired with a bright and fresh chimichurri sauce that balances the richness.

Ingredients

Scale
  • 1 tomahawk ribeye steak, approximately 2 to 2.5 inches thick (about 2.5–3 lbs / 1.1–1.4 kg)
  • Coarse kosher salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil (extra virgin for flavor)
  • 2 cloves garlic, smashed (optional, for searing flavor)
  • 2 sprigs fresh rosemary or thyme
  • 1 cup fresh flat-leaf parsley, finely chopped (packed)
  • 1/2 cup fresh cilantro, finely chopped (optional)
  • 4 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon

Instructions

  1. Remove the tomahawk steak from the fridge 45 minutes before cooking to bring it to room temperature. Pat dry with paper towels, then season generously on all sides with coarse kosher salt and freshly ground black pepper.
  2. Preheat oven to 250°F (120°C). Place a wire rack on a baking sheet and set the steak on the rack. Insert a meat thermometer into the thickest part of the steak, avoiding the bone.
  3. Place the steak in the oven and cook until the internal temperature reaches 110°F (43°C) for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, about 45–60 minutes.
  4. While the steak cooks, combine parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, and lemon juice in a bowl. Stir well, season with salt and pepper to taste, and let sit at room temperature.
  5. When the steak is almost at target temperature, heat a cast iron skillet over high heat until smoking hot. Add olive oil, smashed garlic cloves, and rosemary or thyme sprigs for aroma.
  6. Carefully transfer the steak to the hot skillet. Sear each side for about 1.5–2 minutes until a deep golden-brown crust forms. Use tongs to hold the edges against the pan for about 30 seconds each to crisp up the fat.
  7. Transfer the steak to a cutting board and let rest for 10 minutes. Slice against the grain, serve with a generous spoonful of fresh chimichurri, and enjoy.

Notes

Use a meat thermometer for best results to avoid overcooking. Pat steak dry before seasoning to ensure a good crust. Use tongs to flip steak to preserve juices. Rest steak for 10 minutes before slicing. Chimichurri flavors deepen after a day; refresh with lemon juice before serving. For a smoky twist, add smoked paprika to steak seasoning or chipotle powder to chimichurri.

Nutrition

Keywords: tomahawk steak, reverse sear, chimichurri sauce, steak recipe, easy steak, grilled steak, herb sauce, weekend dinner

Find it online: https://dahliadishes.com/perfect-reverse-seared-tomahawk-steak-recipe-with-easy-fresh-chimichurri-sauce/