Hot Off the Grill

Reverse-Seared Tomahawk Steak with Chimichurri Sauce

MAKES 4 TO 6 SERVINGS

This showstopping steak is sure to impress your dinner guests.

1 (4-pound) tomahawk rib-eye steak, about 3 inches thick
1 teaspoon kosher salt
4 oak wood chips, soaked in water at least 1 hour
2 tablespoons salted butter, softened
Chimichurri Sauce (recipe follows)
Garnish: ground black pepper, flaked sea salt

1. Let steak stand at room temperature for about 1 hour before grilling. Sprinkle with salt.

2. Spray grill rack with cooking spray. Preheat one side of grill to low heat (225°). Place wood chips over direct heat.

Place steak on the opposite side of grill; grill, covered, over indirect heat until a meat thermometer inserted in