Grilled Tomahawk Glory with Chimichurri & Crispy Garlic Potatoes 🍖🥔
Ingredients:
For the Tomahawk Steak:
- 1 tomahawk ribeye (at least 2 inches thick)
- Salt & black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves, smashed
- Fresh rosemary or thyme sprig
For the Garlic Herb Potatoes:
- 3 garlic cloves, minced
- 1.5 lbs baby potatoes, halved
- 2 tbsp olive oil
- 1 tbsp chopped parsley
- Salt & pepper
For the Chimichurri Sauce:
- 1/2 cup fresh parsley
- 2 tbsp fresh oregano
- 3 garlic cloves
- 1/2 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp red pepper flakes
- Salt to taste
Instructions:
1. Begin by preparing the Chimichurri sauce. In a blender, combine fresh parsley, oregano, three cloves of garlic, olive oil, apple cider vinegar, red pepper flakes, and a pinch of salt. Blend until the mixture reaches a chunky yet smooth consistency. Set this aside; the flavors will deepen as it sits.
2. Preheat your oven to 425°F (220°C) to roast the potatoes. In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, salt, pepper, and chopped parsley until the potatoes are thoroughly coated. Spread them out in a single layer on a baking sheet. Roast for about 25 to 30 minutes, or until they turn golden brown and crispy.
3. While the potatoes are roasting, it’s time to cook the tomahawk steak. Take the steak out of the refrigerator and allow it to come to room temperature for about 30 minutes. Generously season the steak on both sides with salt and black pepper.
4. Heat a cast iron skillet over high heat and add olive oil. Once the oil is hot, carefully place the steak in the skillet. Sear each side for about 3 to 4 minutes until a golden-brown crust forms. In the last minute of searing, add butter, smashed garlic, and fresh herbs to the skillet. Baste the steak with the melted butter and herb-infused oil.
5. After searing, transfer the skillet to the preheated oven. Cook the steak for another 10 to 15 minutes, depending on your desired level of doneness; for medium rare, aim for an internal temperature of about 135°F (57°C). Once done, remove the skillet from the oven and let the steak rest for about 10 minutes before slicing.
6. To serve, slice the juicy tomahawk steak against the grain and plate it alongside the crispy garlic potatoes. Drizzle the chimichurri sauce over the steak or serve it on the side for dipping. Enjoy this meal fit for legends!