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Grilled Beef Tomahawk with Pepperoncini Chimichurri

This recipe for Grilled Beef Tomahawk with Pepperoncini Chimichurri is all about bold flavor and solid technique. You start by slow-smoking thick, bone-in steaks over indirect heat to build that deep, smoky character, then finish them hot and fast for a crusty sear. The punchy chimichurri adds a tangy, garlicky kick thanks to pickled pepperoncini and fresh parsley. Slice the meat thin, serve it family-style, and let everyone dig in.

Grilled Beef Tomahawk Recipe

Note: A thick steak like a tomahawk calls for a technique called reverse searing. You start cooking it low and slow by indirect grilling to an internal temperature of 100 degrees. Then you finish searing it over high heat to lay on the sizzle and crust.
Serves 4 to 6
2 beef tomahawk steaks (2 inches thick and about 24 ounces)
Extra virgin olive oil
Coarse sea salt and freshly ground black pepper

For the pepperoncini chimichurri:

3 cloves garlic, peeled and rough chopped
1 cup packed flat-leaf parsley leaves
4 pepperoncini (pickled peppers), stems discarded
2 tablespoons pepperoncini juice or red wine vinegar
3/4 cup extra virgin olive oil

1. Brush the tomahawks with olive oil on both sides and season generously with salt and pepper.

2. Make the chimichurri: Make the chimichurri: Finely chop the garlic, parsley, and pepperoncini in a food processor. Gradually work in the olive oil, pepperoncini juice. Add salt and pepper to taste: the mixture should be highly seasoned.

3. Set up your grill for indirect grilling and heat to medium-low (275 degrees). Arrange the tomahawks on the grate away from the heat. Add 2 hardwood wood chunks or 1 cup soaked wood chips to the fire. Smoke-roast the steak to an internal temperature of about 100 degrees. This will take 40 to 60 minutes.

4. Transfer the steak to a wire rack over a sheet pan and let rest for 10 minutes. Meanwhile, set up your grill for direct grilling and heat to high.

5. Arrange the tomahawk steak over the hottest part of the grill grate, running diagonal to the bars of the grate. Direct grill until both sides are sizzling, browned, and crusty, 2 to 4 minutes per side. You want a final internal temperature of 120 to 125 degrees for rare; 130 to 135 degrees for medium-rare; or 140 to 145 degrees for medium. If the exposed parts of the rib bones start to burn, slide a sheet of aluminum foil under them.

6. Transfer the tomahawk to a cutting board or platter. Carve the beef off the bone and cut into 1/4-inch thick slices for serving. Serve with chimichurri spooned over it or on the side.