Smoked Tomahawk Steak with Chimichurri & Grilled Corn 🥩🔥🌽
An epic feast of smoky, juicy steak, fresh herb sauce, and flame-kissed corn!
If you’re ready to wow at your next cookout, this smoked tomahawk steak is the showstopper you’ve been searching for. Infused with bold seasoning and kissed with wood smoke, it’s paired with vibrant chimichurri and sweet grilled corn—a match made for summer grilling!
Ingredients
For the Steak:
- 1 tomahawk ribeye steak (2–3 lbs)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp coarse black pepper
- 1 tsp garlic powder
- Wood chunks or chips for smoking (oak or hickory)
For the Chimichurri:
- 1 cup fresh parsley, finely chopped
- 4 garlic cloves, minced
- 2 tbsp red wine vinegar
- ½ tsp red pepper flakes
- ½ cup olive oil
- Salt and pepper, to taste
For the Grilled Corn:
- 2–3 ears of corn, husked
- Olive oil or melted butter
- Salt, to taste
Instructions
1. Prep the Steak:
Rub the tomahawk generously with olive oil. Season on all sides with salt, pepper, and garlic powder. Let it rest at room temperature for 30–45 minutes before smoking.
2. Smoke It Low & Slow:
Preheat your smoker to 225°F (107°C) and add your wood chips or chunks. Smoke the steak until it reaches an internal temperature of 120°F (49°C) for medium-rare—this should take around 1.5 to 2 hours depending on thickness.
3. Sear for the Crust:
Transfer the steak to a hot grill or cast-iron skillet. Sear each side for 1–2 minutes until a golden crust forms. Let the steak rest for 10–15 minutes before slicing.
4. Make the Chimichurri:
In a bowl, combine parsley, minced garlic, red wine vinegar, red pepper flakes, and olive oil. Season with salt and pepper to taste. Let sit for at least 15 minutes to let the flavors blend.
5. Grill the Corn:
Brush the corn with oil or melted butter, sprinkle with salt, and grill over medium-high heat for 8–10 minutes, turning occasionally until charred and tender.
To Serve:
Slice the tomahawk steak against the grain and spoon chimichurri generously over the top. Plate with grilled corn on the side and enjoy the smoky, zesty, herbaceous explosion of flavor!
Time & Nutrition (Per Serving, serves 4):
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Rest Time: 15 minutes
- Total Time: ~2.5 hours
- Calories: ~650 kcal (depending on portion size)
- Protein: ~45g
- Fat: ~48g
- Carbs: ~10g (mostly from corn and chimichurri)
Tips for Success:
- Use a meat thermometer for precision—don’t guess!
- Letting the steak rest is crucial for juicy slices.
- You can make the chimichurri a day ahead for even more flavor.
Fire up that smoker and turn your backyard into a steakhouse! This smoky tomahawk steak with chimichurri is a celebration on a plate—perfect for grilling season and guaranteed to impress. Let me know if you try it out!
