International Seller

Pascal Motafferi

1 450-693-1227, ext 131





Simply looking at the size of the steak is enough to make you drool… 🤤

Plus, if it’s sunny outside and you want to make the most of it, you can even set yourself up in a park with a portable BBQ to cook your nice piece of meat. 😎

By the way, to make the recipe I’m about to share with you, I used a wood smoker. Anyway, today I’m showing you how to make a delicious tomahawk and even providing the steps for my amazing dry chimichurri. You’ll see, the cut of meat may be large, but everything is really easy to make. 👌




For the Tomahawk:

  1. Preheat the BBQ to 300-400°F (depending on how much time you have), making sure you have both a direct and indirect cooking zone. (If, like me, you’re using the El Parilla, set your grill to the highest level as well.)
  2. Sprinkle a little Booster flavor enhancer on both sides of the Tomahawk to give it a nice seasoning crust.
  3. Give the meat stripes by alternating between the Black Tiger dry rub and Cannon Powder flavor enhancer. Use only on one side. (When you’re done, your steak will have great, attractive stripes, like a tiger’s. 🐅)
  4. On the other side and all the way around the piece of meat, sprinkle with Black Tiger dry rub to give it a nice crust and “lock in” the fat.
  5. Set the steak on the grill in the indirect cooking zone, striped side up, making sure to protect the meat by placing the bone side toward the flame. Let it cook, slowly but surely**.
  6. Halfway through cooking, and when it pulls away easily from the grill, flip the steak over, still positioning the bone so as to protect the meat. Let the tomahawk cook**.
  7. When the tomahawk’s core temperature has reached about 125-130°F (or higher or lower, depending on how you like it cooked), transfer the steak to the direct cooking zone and sear it on both sides**. (If you’re working with the El Parilla, lower the grill as much as possible to sear the steak on the highest heat possible.) Place the bone toward the indirect heat zone (this will keep the bone from breaking, allow it to better hold its shape and be significantly less hot when you go to pick it up.)***
  8. Once the tomahawk is well seared, take it off the BBQ and let it rest for about 5 minutes.
  9. Serve with the chimichurri and enjoy!

For the chimichurri:

  1. Preheat BBQ to 300-400°F.
  2. Use a knife to finely chop the parsley, oregano, rosemary and scallions. Transfer to a bowl and set aside.
  3. Slice the lemons in half and grill them, flesh side down. Add the jalapenos to the direct cooking area as well. Flip them over as you sear them, so they have nice grill marks on each side.
  4. Once the lemons and jalapenos are nicely grilled, take them off the BBQ, then chop the jalapenos.
  5. Add the jalapenos to the bowl, then squeeze the lemons over on top. Sprinkle plenty of Argentina dry rub over the mixture and pour the olive oil and red wine vinegar into the container. Mix everything together until well combined.
  6. Serve with the tomahawk and enjoy!





*To give your meat more flavor and make it juicier, you can inject it before cooking (be careful not to overdo it!). If, however, like me, you’re using a top-quality, Sterling Tomahawk, I wouldn’t recommend doing so.


**You may be wondering why, unlike any other meat, you need to cook a Tomahawk before searing it. Well, because it cooks slowly and is rather thick, the core of the tomahawk will just not continue to cook in indirect heat.


**If you like, you can sear the meat directly in the coals instead of on the grill. Just make sure the coals are red-hot (scorching 🔥🔥 🔥) before laying your Tomahawk on top.


Happy grilling!