This juicy Reverse Sear Tomahawk Steak is topped with a garlic-herb compound butter and homemade chimichurri sauce. Served with roasted baby potatoes, this dish is going to seriously impress your guests! I prepared this on my Green Mountain Grills Smoker and Camp Chef Flat Top Grill, but you can also prepare this on a regular grill or in the oven.
1poundRoasted baby potatoesfor side dish (optional)
Compound Butter
1sticksalted buttersoftened
1tablespoonfresh chopped chives
1/4teaspoonpureed garlicor garlic shallot puree
Chimichurri Sauce (Optional)
1cupparsley
1cupcilantro
1/4cuporegano
1tb.garlic-shallot puree or 3 cloves garlic
1jalapenostem and seeds removed
2Tb.red wine vinegar
2Tb.lime juice
1/2cupolive oil
1/2teaspoonsalt
1/2teaspooncayenne pepper
1/4tsp.pepper
Instructions
Make the Chimichurri Sauce
Blend ingredients for Chimichurri sauce in a food processor or Blendtec blender until well combined. Place in the refrigerator until ready to garnish your cooked steak.
Make the Compound Butter
Mix together the butter, herbs and garlic and form into a cylinder on plastic wrap. Wrap up and refrigerate until ready for use.
Prepare the Reverse Sear Tomahawk Steak
First, preheat your smoker, grill or oven to 250°F. Cook until your tomahawk ribeye reaches about 10 degrees below rare, which is 115°-120°F. This will take about 60 minutes (give or take), depending on the size of your steak. Remove from the heat.
Now it's time to do the reverse sear! Place the tomahawk steak on a flat top grill, griddle or cast iron pan over medium-high heat. This takes about two minutes per side. Once you flip it, top the steak with a heaping tablespoon of herb butter (or regular butter) and let it melt. You can cover it with a melting dome if you want to speed up the process.
Next, take the temperature of your steak. You want your Tomahawk ribeye to be rare, which is about 125°-130°F. Remember that when you remove it from the grill, it will continue to "carry over cook" a few more degrees.
Once you remove the steak from the grill, let it rest for a good 10 to 15 minutes. Slice along the bone, and then cut the steak into serving size pieces. Serve with baby roasted potatoes and homemade chimichurri sauce.
How long does it take to reverse sear a tomahawk in the oven?
When reverse searing a tomahawk steak in the oven, plan on about 60 minutes at 225ºF.