Discover how to make a perfect charred tomahawk steak with a trio of gourmet sauces—creamy garlic herb, spicy chimichurri, and smoky paprika aioli. Impress with this epic grilled masterpiece!
What is a Tomahawk Steak?
A tomahawk steak is a large, bone-in ribeye with a dramatic presentation thanks to its long rib bone. Known for its rich marbling, tender texture, and beefy flavor, it’s perfect for grilling and makes a bold dinner centerpiece.
Ingredients Breakdown
For the Steak:
- 1 tomahawk ribeye steak (2–2.5 lbs)
- 2 tbsp olive oil
- 2 tsp coarse sea salt
- 1 tsp cracked black pepper
- 2 garlic cloves, smashed
- 2 sprigs each: rosemary & thyme
- Chopped parsley for garnish
For the Sauce Trio:
1. Creamy Garlic Herb Sauce
- ½ cup mayo
- 1 tbsp Dijon mustard
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 1 tbsp chopped parsley
- Salt & pepper
2. Spicy Chimichurri
- 1 cup parsley
- 3 garlic cloves
- 1 red chili
- 2 tbsp red wine vinegar
- ½ cup olive oil
- Salt & pepper
3. Smoked Paprika Aioli
- ½ cup mayo
- 1 tsp smoked paprika
- 1 tsp lemon juice
- 1 garlic clove, minced
- Salt to taste
Step-by-Step Cooking Guide
1. Prep the Steak
- Let steak rest at room temperature for 30 minutes.
- Pat dry. Rub with olive oil, salt, pepper, garlic, rosemary, thyme.
2. Sear with High Heat
- Preheat grill or cast iron until smoking hot.
- Sear 4–5 minutes per side for a bold char.
3. Finish Cooking
- Reduce heat to medium.
- Continue cooking until internal temp reaches 130°F for medium-rare (10–15 mins).
4. Rest & Slice
- Rest for 10 minutes tented in foil.
- Slice against the grain, sprinkle coarse salt and parsley.
Serving Ideas
- Slice steak and fan out on a wooden board.
- Add sauce cups for dipping.
- Garnish with herbs and flaky salt.
Make-Ahead Tips & Storage
- Mix sauces up to 3 days in advance.
- Store leftovers in airtight containers.
- Reheat steak in a skillet with butter for best texture.
FAQs
1. Can I cook the tomahawk steak in the oven?
Yes! Sear first in a cast-iron skillet, then transfer to oven at 400°F until it reaches your desired doneness.
2. How do I store leftover sauces?
In airtight containers in the fridge for up to 5 days.
3. Can I use other cuts of steak?
Yes, but the dramatic tomahawk bone adds flavor and flair.
4. How spicy is the chimichurri?
Moderate. Use less chili or remove seeds for milder flavor.
5. What’s the best way to slice tomahawk steak?
Cut meat off the bone, then slice against the grain.
6. Can I use store-bought aioli?
Absolutely, but homemade brings the freshest flavor.
Final Thoughts
This Charred Tomahawk Steak with Gourmet Sauces is not just a meal—it’s an experience. From the sizzling sear to the savory sauces, every bite is layered with flavor. Whether it’s a celebration or weekend indulgence, this dish delivers steakhouse quality at home.