Tomahawk Ribeye with Chimichurri Compound Butter

Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with Salt Pepper +Three Chiles.

Set the smoker/grill to 250 F. Add the steak to the grill and cook for 90 minutes or until the steak reaches 130 degrees F. When it reaches temp, remove the steak from the grill and rest while you make the rest of the chimichurri.

Use a fork to smash together the chimichurri and butter in a small bowl.

Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes. Thickly slice the steak and top with the compound butter and serve with a sprinkle of flaky salt.