Reverse-Seared Tomahawk Ribeye with Chimichurri
Big fire. Big steak. No shortcuts.
There’s something primal about cooking a massive, bone-in steak over open flame. When you're working with a Cowboy Cauldron and a tomahawk ribeye, you're not just grilling—you're commanding the fire.
This recipe isn't for showing off. It's not about learning the secret language of French steakhouse chefs or becoming a backyard gourmet overnight. It’s about mastering one simple truth: great steak is about control, not tricks. And the best path to a perfect medium-rare isn’t by winging it over high heat—it’s by taking your time, building your fire right, and letting the heat work for you.
The reverse-sear method is how we do that. First, we cook the steak gently over indirect heat to get the internal temperature just right. Then, we finish it hot and fast to develop that deep, crusty char on the outside. It’s the best of both worlds: juicy, consistent doneness all the way through, and a fire-blistered exterior that makes your friends stop mid-sentence.
Throw in a garlicky, herb-packed chimichurri, and you’ve got a steak that’s worth gathering around.
Ingredients
For the Steak:
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1 large tomahawk ribeye (2–2.5" thick, bone-in, 2.5–3 lbs)
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Kosher salt
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Fresh cracked black pepper
For the Chimichurri:
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1 cup flat-leaf parsley, finely chopped
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2 tbsp fresh oregano (or 1 tbsp dried)
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4 cloves garlic, minced
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1/2 tsp red pepper flakes
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2 tbsp red wine vinegar
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1/2 cup olive oil
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Salt and pepper to taste
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Optional: squeeze of lemon juice or lime for brightness
Method
1. Season and Rest
Liberally season your steak with equal parts salt and pepper and let it rest at room temp for 30–45 minutes. This helps it cook evenly and boosts crust development. See pro tip #1 below.
2. Prepare the Fire
Light hardwood or lump charcoal in your Cauldron. Once your coals are glowing and you’ve got minimal flame, move coals to the side indirect heat.
3. Slow Cook First
Place the steak on the cooler side of the grill and cook it slowly until the internal temperature reaches 110–115°F for medium-rare. This usually takes 30–40 minutes depending on thickness.
4. Sear Hot & Fast
Sear the steak directly over the coals, about 1–2 minutes per side, until it develops a deep crust and hits 125–130°F internal temp.
5. Rest the Steak
Let the steak rest for at least 10 minutes before slicing. This seals in the juices.
6. Mix the Chimichurri
While the steak rests, combine all chimichurri ingredients and let them meld. We're big fans of standard recipes here -- olive oil, herbs, fresh garlic, red pepper flakes, chilis, etc. You can add onto this or remove as you see fit, based on your tastes.
7. Slice & Serve
Carve thick slices off the bone and spoon chimichurri generously over the top. Serve family-style or straight off the cutting board.
Pro Tips
1. When we say "Season Liberally,” it probably means something that is different than you are used to. For starters, in culinary terms, “Seasoning" means salt and pepper. Only. For thick pieces of meat, especially one that are cooked on live fire, you need lots of it. When most folk think of steaks, they are thinking of a piece of meat that is as thick as your index finger. For bigger pieces, say, as thick as the proverbial sore thumb that is sticking out, the amount of surface area to meat is exponentially smaller. Additionally, meat cooked over live fire drips rather substantially, taking your seasoning with it. For big pieces of meat, coat all surfaces with as much seasoning as will stick, then give the piece a gentle shake. Now you are ready for the grill.
2. A reverse-seared tomahawk is not the time to guess. Invest in a high-quality instant-read thermometer or probe thermometer like a Thermapen. It takes all the stress out of timing and ensures your steak hits that perfect medium-rare without fail. Trust us—it’s worth it.
Why We Love It
The reverse-sear method gives you the precision needed to master thick-cut steaks without the pressure of high-heat guesswork. On a Cowboy Cauldron, it’s even better—you can easily manage heat zones, get close to the coals for searing, and show off a cut of meat worthy of the fire. The chimichurri adds herbaceous bite, making every slice pop with flavor. It’s not fancy—it’s just right.
