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Grilled Tomahawk with Chimichurri Compound


2-2 ½ pound Tomahawk steak

Kosher salt and freshly ground pepper

Gran Mendoza Extra Virgin Olive Oil for brushing on steak 

4 tablespoons of softened butter

2 tablespoons of Chimichurri

Flakey sea salt, for serving


To a bowl, add the softened butter and chimichurri and stir to combine well. You can also process in a small food processor, then set aside.

Bring steak to room temperature before grilling and season liberally with salt and pepper on all sides.

Bring grill pan or outdoor grill to high heat and drizzle a bit of oil onto the steak.

Sear steak for 6-8 minutes until good char marks form. Flip steak over and grill for another 5-6 minutes and cook until reaches an internal temperature of 130-135 degrees for medium-rare. 

Remove steak to a cutting board to rest for at least 10 minutes and place compound butter on top. The heat from the steak will gently melt the butter. Cut steak into slices, sprinkle with course sea salt and service.

Recipe and photo by Samantha Ferraro of Little Ferraro Kitchen