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–+ servings
smoked tomahawk steak on a plate
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4.91 from 50 votes

Smoked Tomahawk Steak with Mustard Seed Chimichurri

The king of all steaks, it just doesn't get any better than a Smoked Tomahawk Steak. Meaty, beefy, tender, and flavorful, this one is topped with a mustard seed chimichurri that gives it a pop of flavor and freshness.
Prep Time20 minutes
Cook Time2 hours
Course: Main Course
Cuisine: American
Keyword: barbecue sauce, beef, chimichurri, cream cheese, parsley, keto, dip, ribeye, smoked steak, smoked tomahawk steak, tomahawk steak
Servings: 2 people
Calories: 1006kcal
Author: Chef Jenn

Equipment

Ingredients

For the Mustard Seed Chimichurri

  • 1/4 cup lime juice
  • 1 shallot finely diced
  • 2 cloves garlic finely chopped
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon brown mustard seeds
  • 1/2 cup olive oil
  • 1/2 cup fresh parsley chopped
  • 1/2 cup cilantro chopped
  • 1 pinch red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Preheat your smoker to 180-F.
  • Coat the steak liberally with Montreal Steak Seasoning, ensuring a good even layer. Press it on with your hands, and don't forget to get the sides.
  • Smoke the steak at 180-F for about 30-45 minutes to give it a good dose of smoke.
  • Turn the heat to 225-F and smoke it for another 90-120 minutes or until it reaches 125-F with a digital meat thermometer. This will get you to medium-rare, which is perfect for this cut of steak.
  • Tent the steak with foil and let it rest for at least 10 minutes before cutting.

How to cut a tomahawk steak

  • Cut the meat away from the bone keeping the meat in one piece.
  • Cutting against the grain, slice the steak into 1/2-inch slices.
  • Put the steak back together again and plate it with the bone nestled up next to it.
  • Drizzle the mustard seed chimichurri over the top and dig in!

To make the mustard seed chimichurri

  • Finely dice the shallot and garlic and add them along with the mustard seeds to the lime juice. This will take the bite out of the raw garlic and shallot, and soften the mustard seeds. Let this mixture sit about 10 minutes.
  • Finely chop the parsley and cilantro then add it and the remaining ingredients to the shallot and lime juice.
  • Season with salt and pepper and liberally spoon it over the steak.

Notes

Please note: The nutritional values for the chimichurri sauce are not included in this recipe because it is optional.

Chef Jenn's Tips

  • Let the steak rest at room temperature for an hour or so to let it warm up before smoking it. This will reduce the time on the smoker and will allow for a more even cook.
  • Seasoning is important - it may seem like a lot of seasoning but some will fall off and beef needs salt!
  • Don't cut the steak until you're ready to serve and letting it rest is imperative! Keep all those juices inside. I rested this one for about 20 minutes and it was still hot and hardly a drop of juice escaped.
 

Nutrition

Serving: 0.5steak | Calories: 1006kcal | Carbohydrates: 13g | Protein: 94g | Fat: 66g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 31g | Cholesterol: 277mg | Sodium: 252mg | Potassium: 1484mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1864IU | Vitamin C: 33mg | Calcium: 162mg | Iron: 12mg