Tomahawk Steak with Chimichurri Sauce

Main courseServes 2-3

Created by Yorkshire chef Steph Moon, as part of Yorkshire Rapeseed Oil’s Chefs' Collection, this Tomahawk Steak with Chimichurri Sauce recipe is the perfect treat night recipe! Thanks to the marbling, the Tomahawk steak is full of flavour and easy to prepare, whilst the chimchurri sauce, originating from Argentina, add a delicious kick! For more recipe inspiration visit


1kg Tomahawk Steak, or Bone-In Rib Eye Steak

Good pinch of dried oregano

Freshly ground sea salt and black pepper

Yorkshire Rapeseed Oil with Chilli & Spice


For the Chimichurri Sauce

Small bunch of parsley, chopped

Good pinch of freshly ground black pepper

¼ teaspoon sea salt

6 tbsps Yorkshire Rapeseed Oil with Chilli & Spice

4 garlic cloves, peeled and crushed

½ teaspoon dried oregano

1 red chilli, peeled and finely diced

1 tablespoon red wine vinegar

Zest and juice of one lime


  1. Pre-heat your oven to 200C / 180C Fan 400F / Gas Mark 6. Let your steak come to room temperature and then cover both sides with a drizzle of Yorkshire Rapeseed Oil with Chilli & Spice, dried oregano and season well. Heat an ovenproof heavy griddle pan and on a medium to high hob heat sear the steak on both sides for around 3 minutes. Do not move the steak around in the pan during this stage.
  2. Pop the steak in the pan into the oven. We like our steak cooked medium rare and this took around 15 minutes. The cooked temperature for this if using a meat thermometer is 48C for rare, 58C for medium, 62C medium-well, and 68C for well done. Remove from the oven and leave to rest.
  3. Whilst the steak is in the oven, make your chimichurri sauce. Simply mix all the ingredients together and serve over the rested steak. Simple.
  4. To serve, keeping the meat on the bone, slice the steak into 2cm slices and serve on a platter ready for everyone to help themselves.