This recipe for Grilled Beef Tomahawk with Pepperoncini Chimichurri is all about bold flavor and solid technique. You start by slow-smoking thick, bone-in steaks over indirect heat to build that deep, smoky character, then finish them hot and fast for a crusty sear. The punchy chimichurri adds a tangy, garlicky kick thanks to pickled pepperoncini and fresh parsley. Slice the meat thin, serve it family-style, and let everyone dig in.
Grilled Beef Tomahawk Recipe
Grilled Beef Tomahawk with Pepperoncini Chimichurri
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