Tomahawk Steak with Chimichurri Butter

A minimum effort, maximum reward meal. This recipe is about marrying the love of butter and chimuchurri and spooning it over a perfectly seared steak.

Tomahawk Steak with Chimichurri Butter

Recipe

Preparation: 5 minutes
Cooking: 15 minutes
Ready in: 20 minutes
Variations: Substitute tomahawk steak with boneless ribeye steak or fillet on the bone
Servings: 2
Tips: Remove the steak from the refrigerator at least an hour before cooking to allow it to come to room temperature.

INGREDIENTS

750g tomahawk steaks (ribeye bone-in)
Olive oil

Salt and freshly ground black pepper

Chimichurri butter:

125g butter, softened

2 Tbsp red wine vinegar

1/2 cup flat-leaf parsley, roughly chopped

3 garlic cloves, crushed

1 red chilli, deseeded and finely chopped

3/4 tsp dried origanum

Salt and pepper to taste

METHOD

1. Lightly coat the tomahawk steak in olive oil and generously rub with salt and freshly ground black pepper. 

2. Grill the steak on a hot fire or griddle pan. Start by rendering the fat on the side of the steak and cook until caramelised.

3. Turn to cook on both sides to your preferred doneness; depending on the thickness of the steak, it will take approximately 7 minutes on each side for medium-rare. 

4. Leave the meat to rest for half its cooking time before slicing it off the bone to ensure it is moist, tender and juicy. 

5. Whilst the steak is resting make the chimichurri butter. Add the butter to a bowl, stir in the parsley, garlic, chilli, origanum, red wine vinegar and season to taste with salt. Spoon the mixture into a serving bowl and keep at room temperature for serving.

6. Spoon the chimichurri butter over the tomahawk steak and serve alongside golden roasted potatoes and a fresh green salad.

Recipe development and food styling for Karan Beef.

Food photography by Hendrik Steytler.