Father’s Day Tomahawk Steak with Bourbon-Maple Glaze, Charred Corn & Chimichurri
Epic grilled tomahawk with bold glaze and vibrant summer sides.
Daily recipe · June 21, 2026
A little about this dish
For Father’s Day in New York City, this recipe goes full steakhouse-meets-backyard-icon: a showstopping grilled tomahawk steak with a glossy bourbon-maple glaze, charred corn, and vivid chimichurri. The long bone makes it dramatic and celebratory, while the glaze adds sweet-smoky depth and the herb sauce brings brightness for balance. It’s bold, classic, and made to look incredible on a platter in the center of the table.
Ingredients (for 4)
- Tomahawk ribeye steak — 1 steak (2 1/2 to 3 lb), about 2 inches thick — bring to room temperature for 45 minutes
- Fresh corn — 4 ears — husked
- Fresh parsley — 1 packed cup — finely chopped
- Fresh cilantro — 1/2 cup — finely chopped
- Fresh oregano — 2 tbsp — finely chopped
- Garlic — 5 cloves — 2 minced for chimichurri and 3 grated for glaze
- Shallot — 1 small — finely minced
- Bourbon — 1/3 cup
- Pure maple syrup — 3 tbsp
- Dijon mustard — 1 tbsp
- Red wine vinegar — 3 tbsp
- Crushed red pepper flakes — 1/2 tsp
- Lemon — 2 — 1 zested and juiced, 1 halved for grilling
- Unsalted butter — 2 tbsp — melted
- Flaky sea salt — 1 tsp — for finishing
- Black pepper — 2 tsp — freshly cracked
- Kosher salt — 2 1/2 tsp
- Olive oil — 1/2 cup
Preparation
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Step 1 — 🔥🧽🍖Set up the grill for two-zone cooking with one side on high heat and the other on medium-low. Clean and oil the grates.
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Step 2 — 🥩🧂🌶️Pat the tomahawk steak dry and season all over with 2 tsp kosher salt and 1 1/2 tsp black pepper. Let it sit while you make the sauces.
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Step 3 — 🌿🥣🍋Mix parsley, cilantro, oregano, 2 minced garlic cloves, shallot, red wine vinegar, lemon zest, 2 tbsp lemon juice, red pepper flakes, 1/3 cup olive oil, 1/2 tsp kosher salt, and 1/2 tsp black pepper in a bowl. Stir well and set aside.
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Step 4 — 🥃🍁🧄In a small saucepan, simmer bourbon, maple syrup, Dijon mustard, 3 grated garlic cloves, melted butter, and a pinch of salt for 4 to 6 minutes until slightly thickened. Remove from heat.
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Step 5 — 🌽🍋🔥Brush the corn with a little olive oil and season lightly with salt and pepper. Grill the corn on the hot side for 8 to 10 minutes, turning until tender and charred. Grill the lemon halves cut-side down for 2 to 3 minutes, then remove both.
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Step 6 — 🥩🌡️♨️Place the steak on the medium-low side of the grill. Cover and cook for 15 to 20 minutes, turning once, until it reaches 110 to 115°F inside.
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Step 7 — 🔥刷🍖Move the steak to the hot side and sear for 2 to 3 minutes per side to form a crust. During the last 2 minutes, brush with the bourbon-maple glaze and flip once, cooking until the steak reaches 125 to 130°F.
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Step 8 — ⏳🥩🪵Transfer the steak to a cutting board and let it rest for 10 to 15 minutes before slicing.
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Step 9 — 🔪🌽🍽️Cut the corn into thick rounds or leave it whole. Slice the steak off the bone, then cut against the grain into thick slices and arrange on a platter with the bone.
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Step 10 — ✨🍋🌿Spoon chimichurri over the steak, drizzle with more glaze if you like, and sprinkle with flaky sea salt. Serve with the charred corn, grilled lemons, and extra chimichurri.
A final fox tip
Tomahawk steak is basically the king of celebratory grilling, making it perfect for Father’s Day. For a NYC steakhouse vibe, serve with grilled asparagus or a wedge salad on the side. If cooking for kids, let them stir the chimichurri or help arrange the platter. For a non-alcoholic version, replace bourbon with apple juice plus 1 tsp smoked paprika for a similar sweet-smoky feel.