The Perfect Tomahawk Recipe with Criolla Sauce and Chimichurri

The Perfect Tomahawk Recipe with Criolla Sauce and Chimichurri

The tomahawk steak is every meat lover’s dream. The bone-in rib eye with an extra-large rib handle is not only one of the largest beef cuts out there, but it’s also one of the most intimidating to cook. How to cook this big boy?

Well, Argentine grill masters have developed a tried-and-tested technique to cook tomahawk steaks on a coal-fired grill. The “Ojo de Bife con Costilla,” as they call it, is now a central feature in any “Asado” or grilled extravaganza.

Here are a few pointers to grill tomahawks perfectly every time and our very own recipe for tomahawks with Argentina’s most famous sauces, the Creole sauce and chimichurri.

The Sauces Matter

With thick, fatty steaks like the tomahawk, you want to have a few sauces around. Otherwise, even the most enthusiastic meat fanatics will get tired of the meaty flavor. Here’s where complementary and contrasting flavors come in.

The salsa Criolla or Creole sauce is a typical non-spicy bell pepper- and tomato-based sauce with lovely acidity, a hearty flavor and bright color.

On the other hand, we have the ultimate condiment for grilled meat — chimichurri. This olive oil and red vinegar sauce infused with garlic, crushed peppers, oregano, onion and fragrantly fresh parsley. Chimichurri brings out the most delicious flavor in the meat!

Tips for the Perfect Tomahawk Steak

Flip once. Flip your tomahawk just once after 10-12 minutes on the hottest part of your grill. It will stick at first, but you’re guaranteeing a lovely crust.

Let it rest. Thick steaks such as this one need to rest at least ten minutes in a warm place after you pull them off the grill, which will allow the juices to redistribute and the heat to stabilize.

Don’t discard the bone. Although a steak’s flavor and texture are the most important things to consider. The looks matter as well. Slice and serve the tomahawk steak along its bone for a wow factor.

Tomahawk Recipe with Criolla Sauce and Chimichurri

For the chimichurri sauce (serves 4):

  • 2 garlic cloves
  • 1/2 white onion, finely diced (brunoise)
  • 2 tbsp dried oregano
  • 1 tbsp chili pepper flakes
  • 1 tbsp paprika
  • 2 tbsp fresh parsley, chopped
  • 5 oz cooking oil
  • 3 oz red wine vinegar
  • Salt and pepper to taste


  1. Heat a few tablespoons of oil in a skillet and sauté the garlic and onion until fragrant and tender.
  2. Combine the oregano and the chili pepper flakes with a few tablespoons of water.
  3. Combine the hydrated oregano and chili flakes with the sautéed garlic and onion.
  4. Add the cooking oil and the vinegar.
  5. Taste and season with salt and pepper.

For the Criolla sauce (serves 4):

  • 2 tbsp red bell pepper, diced
  • 2 tbsp red bell pepper, diced
  • 3 tbsp red onion, minced
  • 3 tbsp tomato, deseeded, chopped (concasse)
  • 2 oz white vinegar
  • 5 oz cooking oil
  • Salt and pepper to taste


  1. Combine the diced bell peppers, onion and tomato in a mixing bowl.
  2. Toss with vinegar and oil.
  3. Taste and adjust the seasoning with salt and pepper.
  4. Keep in the fridge until ready to serve.

For the tomahawk:

  • 2-pound tomahawk steak (approx.)
  • Coarse salt as needed


  1. Bring the tomahawk steak to room temperature. Bring it out of the fridge at least 30 minutes before grilling.
  2. Salt both sides of the steak.
  3. Grill over high heat for 12 minutes on each side, flipping just once.
  4. Rest the steak for 10 minutes before slicing and serving. Enjoy!