Smoked Tomahawk Steaks

Tomahawk steak, also known as a bone-in ribeye, is a cut of beef that is known for its impressive presentation and rich, beefy flavor. This recipe combines the succulent taste of the tomahawk steak with the smoky flavor of the smoked carrots and the fresh, herby taste of the chimichurri sauce. The combination of flavors and textures will be a real treat for your taste buds.

The Key to this amazing smoked tomahawk!

The key to this recipe is the smoking process. Smoking the steak at a low temperature for a few hours will give it a unique smoky flavor that is hard to replicate with other cooking methods. The smoking process also helps to break down the tough fibers in the steak, making it more tender and juicy.

The smoked carrots are a great complement to the steak. They are cooked in the same pan as the steak, which means they absorb all the flavors and juices from the steak, making them even more delicious. The blanching process makes the carrots more tender and easier to cook.

The Chimichurri sauce

The chimichurri sauce is a traditional sauce from South America, it’s made with parsley, oregano, chili flakes, garlic, shallot, red wine vinegar and olive oil. It’s a simple sauce, but it packs a big punch of flavor. It’s a great way to add some freshness and acidity to the steak, and balance out the richness of the steak and butter.

Give it a try!

This recipe is perfect for a special occasion, such as a dinner party or a romantic dinner. The combination of flavors and textures will impress your guests, and the smoking process will add a unique and delicious touch to the steak. So, get ready to fire up the smoker and prepare to enjoy a truly delicious meal with Tomahawk Steak and Smoked Carrots with Chimichurri Sauce.

smoked steak with chimichurri

Smoked Tomahawk Steak and Chimichurri Sauce

Print Recipe
Difficulty: Easy
Course Main Course
Cuisine American
Keyword chimicurri, easy chimichurri", easy smoked ribeye, smoked ribeye, tomahawk ribeye
Total Time 2 hrs 15 mins
Servings 5

Ingredients

  • 1 2.5lb tomahawk steak
  • 5 large carrots, skin removed
  • 2 tbsp butter
  • Salt, pepper and garlic powder, to taste

Chimichurri Sauce

  • 1 bunch flat leaf parsley, finely chopped
  • 2 tsp dried oregano
  • 1 tsp chili flakes
  • 3 minced garlic cloves
  • 1 diced shallot
  • 3 tbsp red wine vinegar
  • 1/2 cup olive oil

Instructions

  • Preheat smoker to 275 degrees F. This temperature is ideal for smoking steak, it will give the steak a good smoky flavor and also allow it to cook at a steady pace.
  • Season the tomahawk steak with salt, pepper, and garlic. You can use any combination of seasonings that you prefer, but salt and pepper are always a good base to start with. You can also add some other herbs or spices to the mix if you like.
  • Place the steak in the smoker and smoke until the internal temperature reaches 125 degrees F. The smoking time will depend on the size of your steak, and the temperature of your smoker. A 2.5lb tomahawk steak should take around 2-3 hours to smoke.
  • Remove the steak from the smoker and sear it over a scorching hot pan for 90 seconds per side. This will give the steak a nice crust, and lock in the juices.
  • Let the steak rest for 10 minutes. This is important as it allows the steak to reabsorb its juices, making it more tender and flavorful. While it's resting, add pads of butter to the steak. This will add more flavor and richness to the steak.
  • While the steak is resting, prepare the smoked carrots. Blanch the carrots for about 7 minutes in boiling water. This will make the carrots more tender and easier to cook. Then add them to the same pan as the steak and toss them with butter, seasoning them with salt, pepper, and garlic.
  • To make the chimichurri sauce, in a medium-sized bowl, combine the chopped parsley, oregano, chili flakes, minced garlic, diced shallot, red wine vinegar, olive oil, salt, and pepper. Mix well.
  • Slice the steak and top it with the chimichurri sauce before serving. The chimichurri sauce will give the steak a nice tangy and herby flavor, and balance out the richness of the steak and butter.
  • Serve the steak with the smoked carrots on the side, and enjoy!

This recipe for Tomahawk Steak and Smoked Carrots with Chimichurri Sauce is a delicious and impressive dish that will be sure to please your taste buds and impress your guests. The key to this recipe is the smoking process, which gives the steak a unique smoky flavor and makes it more tender and juicy. The smoked carrots are a great complement to the steak, as they absorb all the flavors and juices from the steak, making them even more delicious. The chimichurri sauce adds a fresh and herby flavor to the dish, and helps to balance out the richness of the steak and butter.

Thank you for checking out the dish!

This recipe is perfect for a special occasion, such as a dinner party or a romantic dinner. The combination of flavors and textures will impress your guests, and the smoking process will add a unique and delicious touch to the steak. The recipe is not difficult to follow, but it’s important to pay attention to the smoking and resting time, as these are crucial for a perfect result.

If you’re looking for a delicious and impressive dish to impress your guests or loved ones, give this recipe a try. You won’t be disappointed. And don’t be afraid to get creative with the seasoning or even the vegetables you use. This recipe is a great starting point, but feel free to play around with different flavors and ingredients to make it your own. Happy cooking!

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DID YOU ENJOY THIS SMOKED TOMAHAWK RECIPE? YOU’LL LOVE MY OTHER BEEF RECIPES IN THE LINK BELOW!

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