Seared Tomahawk with Chimichurri 

Last weekend something crazy happened. I cooked this gargantuan steak for some real carnivores! It looks intimidating but once you know how to cook it, you’ll surely impress everyone. This one was cooked to medium rare, and I’d recommend using a thermometer for the best results with doneness. HUGE thank you to my aunt and uncle for hooking me up with this steak!

Recipe:
Tomahawk steak (54 oz, just over 3 pounds)
1 garlic clove, minced
extra virgin olive oil
salt and pepper

Chimichurri recipe:
1 garlic clove, minced fine
3 tbsp fresh parsley, minced
1 tbsp fresh Greek oregano, minced
1 tbsp fresh lemon juice
2 tsp extra virgin olive oil
salt and pepper

Method:
– preheat oven to (350F)
– mix olive oil and garlic and let sit for 1 hour to infuse
– brush the steak on all sides with garlic oil
– season steak well on all sides with salt and pepper
– place on baking tray lined with aluminum foil
– cook 15 mins, flip over and cook another 15 mins (while the steak is cooking, make the chimichurri)
– preheat BBQ to high
– remove from oven
– insert your thermometer into the side of the steak, once at a temperature between 35C and 40C, let rest 10 mins
– sear each side on the grill (about 5 mins per side)
– insert your thermometer into the side of the steak, once at a temperature between 55C and 57C, let rest 10 mins
– slice and serve with chimichurri

Yield: serves 3

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