Grilled Tomahawk with Whole Burnt Onion and Chimichurri

Go big or go home. Tomahawk steak, beloved by ’Grammers and sometimes called ‘cowboy steak’, is rib eye with an extra long bone left on so it resembles (you guessed it!) a tomahawk. It’s a prime cut, and a chunk of grass-fed, dry-aged rib eye isn’t cheap, so I tend to make this dish for big family events or special occasions. It’s a ridiculously tasty centrepiece, especially with chimichurri and Argentinean red wine!