Tomahawk Rib-Eye Steaks with Charred-Ramp Chimichurri

Ramps, a type of wild onion, are the first sign at New York’s farmers’ markets that spring is coming. We like to celebrate the season by pairing a charred-ramp chimichurri with the ultimate backyard barbecue centerpiece: a massive, caveman size tomahawk rib-eye steak (sometimes called an axe-handle rib eye), bone included. In addition to looking badass, one tomahawk can usually feed three to four of your friends (or one really, really hungry one). Because it’s so thick, we first sear the steak over high heat to form a crust, then move it to lower, indirect heat to finish it off, ensuring it will be cooked evenly. Below you will find this centerpiece recipe from our book Host.

Tomahawk Rib-Eye Steaks with Charred-Ramp Chimichurri
make 6 servings

For the Chimichurri
12 ramps, washed and roots trimmed
¾ cup olive oil, plus more for grilling
Flaky sea salt and freshly ground
black pepper
2 cups flat-leaf parsley leaves
2 garlic cloves, roughly chopped
2 tablespoons fresh lemon juice
¼ teaspoon red pepper flakes

1. Set up a charcoal grill for indirect grilling: pile coals on one side of the grill and light them, reserving the other side for indirect cooking.
2. In a bowl, toss the ramps with olive oil to coat. Season with salt and pepper.
3. Grill over direct high heat, turning frequently until charred, about 5 minutes. Remove the ramps from the grill and let cool.
4. In a blender, combine the grilled ramps, parsley, garlic, lemon juice and red pepper flakes. Blend on medium speed, slowly adding the ¾ cup olive oil in a steady stream. Continue blending for 10 seconds until all the solid ingredients are coarsely chopped.
5. Transfer to a serving dish and set aside.

For the Steaks
Two 2½-pound tomahawk rib-eye steaks, about 2½ inches thick
(or thick bone-in rib-eye steaks)
Canola oil
Salt and freshly ground black pepper

1. Rub the steaks with canola oil and season liberally with salt and pepper.
2. When the grill is very hot, place the steaks directly over the coals. Grill the steaks until they’re charred on one side, about 5 minutes, then flip them and sear the other side, about 5 minutes longer.
3. Move the steaks to the cool side of the grill, cover and cook over indirect heat until a meat thermometer inserted near the bone reaches 130° F (medium rare), about 10 minutes.
4. Remove the steaks from the grill and let rest, tented under foil, for 10 minutes.
5. Slice parallel to the bone and serve with the chimichurri.