Massive Grilled Tomahawk Steak with Charred Potatoes, Sautéed Cremini Mushrooms, and Zesty Chimichurri
Prepare to impress with this jaw-dropping grilled tomahawk steak, a colossal cut of beef that’s as much a feast for the eyes as it is for the palate. With its dramatic bone-in presentation, juicy interior, and smoky, charred crust, the tomahawk is the ultimate centerpiece for a memorable meal. Paired with golden, crispy potato wedges, glossy sautéed cremini mushrooms, and a vibrant, herbaceous chimichurri sauce, this dish delivers bold flavors and rustic elegance. Perfect for a backyard barbecue, a special celebration, or a gathering of meat lovers, this recipe will elevate your grilling game to new heights. Let’s fire up the grill and create a dining experience to savor!
Why Tomahawk Steak?
The tomahawk steak, a thick, bone-in ribeye with a long, frenched bone, is the epitome of indulgence. Its generous marbling ensures a melt-in-your-mouth texture, while the bone adds depth of flavor during cooking. The accompanying charred potatoes provide crispy, hearty comfort, the sautéed mushrooms bring earthy richness, and the chimichurri—a bright, tangy Argentine sauce—cuts through the decadence with its fresh herbs and zesty bite. Together, these components create a symphony of textures and flavors that’s sure to leave your guests in awe.
Ingredients (Serves 4–6)
For the Tomahawk Steak
- 1 tomahawk steak (2–3 lbs, about 2 inches thick), preferably USDA Choice or Prime
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 2 tbsp olive oil (or avocado oil for high-heat grilling)
- Optional: Flaky sea salt for finishing
For the Charred Potatoes
- 4 medium Yukon Gold or russet potatoes, cut into 1-inch thick wedges
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- Optional: 1 tsp smoked paprika or fresh rosemary, chopped, for extra flavor
For the Sautéed Cremini Mushrooms
- 2 cups cremini mushrooms (about 8 oz), cleaned and sliced
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 tsp fresh thyme leaves (optional, for aroma)
- Optional: Splash of dry white wine for deglazing
For the Fresh Chimichurri Sauce
- 1 cup fresh flat-leaf parsley, finely chopped
- ½ cup fresh cilantro, finely chopped (optional, for a brighter profile)
- 3 cloves garlic, minced
- ¼ cup red wine vinegar
- ½ cup extra-virgin olive oil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (adjust for desired heat)
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Equipment
- Gas or charcoal grill (or cast-iron skillet for stovetop cooking)
- Tongs
- Instant-read thermometer
- Large skillet (for mushrooms)
- Mixing bowl (for chimichurri)
- Rustic wooden table and white plates (for serving)
Method
Step 1: Prepare the Tomahawk Steak
- Bring to Room Temperature: About 1–2 hours before cooking, remove the tomahawk steak from the refrigerator. This ensures even cooking, especially for such a thick cut. Pat the steak dry with paper towels to remove excess moisture, which is essential for a crisp, golden crust.
- Season Generously: Rub the steak all over with olive oil, then season both sides and the edges with kosher salt and freshly ground black pepper. Be liberal with the seasoning—the steak’s size demands bold flavor. Let it sit while you preheat the grill.
- Preheat the Grill: For a charcoal grill, build a two-zone fire with hot coals on one side and a cooler zone on the other. For a gas grill, preheat to high (450–500°F/230–260°C) on one side and medium-low on the other. If using a cast-iron skillet, heat it over high heat until smoking hot.
Step 2: Grill the Tomahawk Steak
- Sear for a Crust: Place the steak over the hottest part of the grill (or in the hot skillet). Sear for 4–5 minutes per side, undisturbed, until a deep golden-brown crust forms with bold grill marks. Rotate 90 degrees halfway through each side for a crosshatch pattern if desired.
- Cook to Doneness: Move the steak to the cooler, indirect-heat zone (or reduce skillet heat to medium). Continue cooking, turning occasionally, until the internal temperature reaches your desired doneness:
- Rare: 120–125°F/49–52°C (8–10 minutes total)
- Medium-Rare: 130–135°F/54–57°C (10–12 minutes total)
- Medium: 140–145°F/60–63°C (12–14 minutes total)
Use an instant-read thermometer inserted into the thickest part, away from the bone, for accuracy.
- Rest the Steak: Transfer the steak to a cutting board or wire rack and tent loosely with foil. Let it rest for 10–12 minutes to allow the juices to redistribute, ensuring a tender, juicy bite.
Pro Tip
For a smoky flavor, add a handful of wood chips (like hickory or oak) to the charcoal grill or a smoker box on a gas grill. If using a skillet, add a sprig of rosemary during the final minutes for an aromatic boost.
Step 3: Grill the Potatoes
- Prep the Potatoes: In a large bowl, toss the potato wedges with olive oil, kosher salt, black pepper, and optional smoked paprika or rosemary for added depth.
- Grill or Roast: Place the wedges on the cooler part of the grill alongside the steak, turning occasionally, for 20–25 minutes until golden and crispy with light char marks. Alternatively, roast in a preheated 425°F/220°C oven on a baking sheet for 30–40 minutes, flipping halfway through, until tender and caramelized.
- Check for Doneness: The potatoes should be fork-tender with a crisp exterior. Keep warm until ready to serve.
Pro Tip
Parboil the potato wedges for 5–7 minutes before grilling to speed up cooking and ensure a fluffy interior. Pat dry thoroughly before seasoning.
Step 4: Sauté the Cremini Mushrooms
- Melt the Butter: In a large skillet over medium heat, melt the butter until it foams. Add the minced garlic and sauté for 30–60 seconds until fragrant, taking care not to burn it.
- Cook the Mushrooms: Add the sliced cremini mushrooms, stirring to coat in the butter. Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and turn glossy and golden brown.
- Season and Enhance: Season with kosher salt, black pepper, and optional fresh thyme. For extra richness, deglaze the pan with a splash of dry white wine and cook for 1–2 minutes until reduced. Keep warm until serving.
Pro Tip
Mix in a variety of mushrooms (like shiitake or oyster) for a more complex flavor and texture. A pinch of smoked salt can amplify the earthy notes.
Step 5: Make the Chimichurri Sauce
- Combine Ingredients: In a medium bowl, combine the finely chopped parsley, optional cilantro, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, and black pepper. Stir well to blend, ensuring the herbs are fully submerged in the oil.
- Let It Rest: Allow the chimichurri to sit for at least 15–20 minutes at room temperature to let the flavors meld. The vinegar will soften the garlic’s bite, and the herbs will infuse the oil with freshness.
- Adjust Seasoning: Taste and adjust with additional salt, vinegar, or red pepper flakes for your preferred balance of tang, heat, and savoriness.
Pro Tip
Make the chimichurri a day ahead and refrigerate to deepen the flavors. Stir well before serving, and bring to room temperature for the best taste.
Plating and Presentation
Create a show-stopping presentation that matches the tomahawk’s grandeur:
- Centerpiece: Place the rested tomahawk steak on a large, white ceramic plate to highlight its dramatic bone and charred crust. Slice against the grain for sharing, or present whole for tableside carving.
- Potatoes: Arrange the charred potato wedges in a rustic pile around the steak, letting their golden edges add visual warmth.
- Mushrooms: Serve the sautéed cremini mushrooms in a small, elegant bowl or as a neat pile beside the steak, their glossy sheen adding richness.
- Chimichurri: Present the vibrant green chimichurri in a small, colorful bowl or drizzle a spoonful over the steak for a pop of color.
- Setting: Place the plate on a rustic wooden table, paired with linen napkins and simple flatware, to create a cozy yet sophisticated dining experience.
- Garnish: Sprinkle flaky sea salt over the steak and scatter microgreens or fresh herb sprigs over the plate for a modern, fresh touch.
Serving Suggestions
- Wine Pairing: Pair with a robust red like Malbec, Cabernet Sauvignon, or a bold Zinfandel to complement the steak’s richness. For white wine lovers, a crisp Sauvignon Blanc echoes the chimichurri’s brightness.
- Sides: Add a simple arugula salad with shaved Parmesan and lemon vinaigrette for a peppery contrast, or include the creamy chive mashed potatoes from your previous recipe for extra decadence.
- Dessert: Finish with a light, refreshing dessert like citrus sorbet or a dark chocolate tart to balance the meal’s intensity.
Why This Recipe Works
The tomahawk steak’s commanding presence is matched by its succulent, beefy flavor, enhanced by the smoky grill marks and juicy interior. The charred potatoes offer crispy, hearty comfort, while the sautéed mushrooms add an earthy depth. The chimichurri sauce, with its zesty, herbaceous punch, ties everything together, cutting through the richness with vibrant freshness. This dish is a celebration of bold, rustic flavors, perfect for sharing and savoring.
Make It Your Own
- Steak Variations: If a tomahawk is unavailable, use a thick ribeye or porterhouse. For a leaner option, try a New York strip, adjusting cooking times.
- Potato Twists: Swap potato wedges for fingerling potatoes or sweet potato fries for a sweeter, colorful side.
- Chimichurri Hacks: Add a tablespoon of finely chopped red onion or a splash of lime juice for a twist. For extra heat, include a minced jalapeño.
- Mushroom Mix: Experiment with wild mushrooms like chanterelles or morels for a gourmet upgrade.
Storage and Reheating
- Steak: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 250°F/120°C oven or slice thinly for salads or sandwiches.
- Potatoes and Mushrooms: Refrigerate for up to 3 days. Reheat potatoes in a 400°F/200°C oven for crispiness, and warm mushrooms in a skillet with a touch of butter.
- Chimichurri: Store in an airtight container in the fridge for up to 1 week. Stir well before serving, and add a splash of olive oil if it thickens.
Tips for Success
- Choose Quality: Select a well-marbled tomahawk from a trusted butcher for optimal flavor. Grass-fed beef offers a slightly grassier, robust taste.
- Grill Prep: Clean and oil the grill grates to prevent sticking and ensure clear grill marks. For skillets, ensure the pan is screaming hot before adding the steak.
- Resting Is Key: Don’t skip the 10-minute rest to lock in juices. Cutting too soon will result in a dry steak.
- Chimichurri Balance: Taste the sauce as you go, adjusting the vinegar and oil ratio to suit your preference for tanginess.
