Barbecued Tomahawks with Chimichurri Sauce Recipe

Prep Time Cook Time Serves
10m 50m 4 servings

A real throwback to the Flintstones, tomahawks are a ribeye steak with the bone still on and left very long. This cut of beef has a delicious flavor and because it is cut with the bone, it is also a very thick steak. If you have ever been to France and ordered “steak frites” (steak with fries) you will know that the size of these two cuts couldn’t be more different. After a lot of hand gestures and patience on my butcher’s part, I was able to buy some tomahawk steaks. I’m pretty sure my butcher thinks I have gone mad. The reverse sear method used in this recipe is contrary to many recipes but is absolutely worth a try.

Recipe courtesy of Chris Bournakas, sauce courtesy of Bob Elliott

Special equipment: gas grill, meat thermometer


For the rub:
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 2 tablespoons finely chopped fresh rosemary
  • 1 tablespoon onion powder
  • 1 tablespoon ground black pepper
For the meat:
  • 2 tomahawk steaks, approximately 36 ounces (2 1/4 pounds) each
  • 2 - 3 tablespoons olive oil, or enough to coat the steaks
For the chimichurri sauce:
  • 4 garlic cloves
  • 1 cup fresh cilantro (with stems on)
  • 1 cup fresh Italian parsley (stems removed)
  • 1/2 cup fresh basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon tabasco
  • 1/4 cup rice vinegar
  • 3/4 cup olive oil


Preheat a grill to 225°F.

In a small bowl, mix together the rub ingredients. Using your hands, coat the steaks in olive oil and then generously sprinkle both sides with the rub. Allow the meat to rest at room temperature for approximately 30 minutes.

Place the steaks on the grill over indirect heat for approximately 22 minutes. Flip the steaks and cook for an additional 22 minutes or until the internal temperature of the meat reaches 120°F for medium rare. Remove the steaks from the grill and cover with foil. The meat will continue to cook as it rests under the foil.

Turn all of the burners on your grill up to maximum heat to get them as hot as possible. Once the grill is very hot, place the steaks back on the grill and sear for a few minutes, turning once. You are not looking to cook the meat at this point, but just to get a nice sear on the outside of the meat.

Remove the steaks from the grill, recover with foil, and allow to rest for 5-10 minutes.

For the sauce, process all ingredients in a blender until well combined.

To serve, slice the meat from the bone and enjoy with the chimichurri sauce.


This method will result in a medium to medium-rare cooked piece of meat. If you like your steak well done, continue to slow cook your meat until the internal temperature reaches 140°F and then follow the same method for searing.

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