Grilled Tomahawk Steak

Ingredients

Tomahawk steak

1 (2-3 pounds)

Olive oil

2 tablespoons

Kosher salt

1 tablespoon

Black pepper

1 tablespoon, freshly cracked

Garlic powder

1 teaspoon

Fresh herbs (optional)

for garnish

Instructions

1. Remove the tomahawk steak from the refrigerator and let it sit at room temperature for about 30 minutes, ensuring even cooking.
2. Preheat your grill to high heat, aiming for around 450°F to 500°F.
3. Generously season both sides of the steak with kosher salt, black pepper, and garlic powder, ensuring an even coating.
4. Drizzle the olive oil over the steak and rub it in to coat the surface thoroughly—this helps achieve a beautiful sear.
5. Place the steak on the hot grill and sear for 3-4 minutes on each side, or until a rich, caramelized crust forms.
6. Once seared, lower the heat to medium and continue grilling for an additional 10-15 minutes, checking the internal temperature with a meat thermometer. Aim for 130°F for medium-rare.
7. After reaching the desired temperature, remove the steak from the grill and let it rest for at least 10 minutes. This resting period allows the juices to redistribute throughout the meat.
8. Slice against the grain and serve immediately, garnished with fresh herbs if desired. Drizzle the chimichurri sauce over the steak for an added burst of flavor.