Tomahawk steak with Chimichurri butter

Tomahawk steak with Chimichurri butter

Ive cooked steak a zillion times but today I made Chimuchurri butter for the first time, wow what an experience for the taste buds. All cooked on my Kamado Joes classic 3

Ingredients for Butter

  • 120 gm unsalted butter room temp
  • a good handful of chopped herbs, I used coriander and basil
  • small onion crushed using a garlic press
  • 3 cloves garlic crushed
  • 1 chilli
  • zest of a small lemon
  • 2 tsp salt
  • half tsp pepper
  • tbsp red wine vinegar


Firstly the steak and veggies etc were cooked as always on the Kamado Joe classic 3  set indirect at about 180c for reverse sear, This means cooking until about 45-50c without a flame and then remove from the heat whilst you ramp up the heat to about 3000c  to sear the meat on both sides, the result is perfectly charred medium rare steak.

The butter was simple, combine everything in a bowl then wrap like a sausage in clingfilm and pop in the freezer. Cut off as much as you need and keep in the freezer, simples.  Once the steak and veggies were cooked pop a slice of the butter ontop to enjoy.



This method of making herb butter works for so many types of butter from garlic butter right though to todays Chimichurri butter.

If you cooked this or any of my recipes then please do let me know how it went, I would love some feedback.