Smoked Reverse-Seared Tomahawk Steak with Chimichurri
A thick, bone-in tomahawk ribeye steak, slow-grilled with hickory smoke for deep flavor and finished with a bright, herbaceous, and savory-smoky chimichurri.
Prep: 20 min · Cook: 60 min · Yield: 2 · Method: Grill
Ingredients
- 1 lb bone-in tomahawk ribeye steak
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 cup flat-leaf parsley
- 3 clove garlic
- 0.5 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 0.5 tsp smoked paprika
- 0.5 tsp red pepper flakes
Cooking instructions
- Season the steak liberally on all sides with salt and pepper, then let it sit at room temperature for 30 minutes to temper.
- Prepare the grill for two-zone cooking, establishing a medium-low indirect heat side (275°F) and a high direct heat side. — 275°F
- Place the steak on the indirect-heat side, cover, and cook until the center reaches about 135°F (57°C), then move it to direct heat to sear. After searing, verify the final internal temperature reaches at least 145°F (63°C). (about 45 min) — 275°F
- While the steak grills, finely mince the parsley and garlic. Whisk them in a bowl with the olive oil, vinegar, smoked paprika, red pepper flakes, and a pinch of salt.
- Move the steak to the direct-heat side and sear for 1 to 2 minutes per side to develop a dark crust. Verify the thickest part reaches at least 145°F (63°C) before removing it from the grill. (about 4 min) — 500°F
- Remove the steak from the grill and let it rest on a cutting board or wire rack to allow juices to redistribute. (about 10 min)
- Slice the steak against the grain, serving with the chimichurri spooned over the top.