From above, a deeply seared sliced tomahawk steak fans across a large platter, its long bone wrapped in parchment for drama. Emerald chimichurri is spooned in glossy streaks over rosy meat, with golden charred corn rounds and blistered lemon halves tucked around the edges. Flaky salt sparkles on top, scattered herbs add freshness, and a small bowl of extra sauce completes the striking steakhouse-style presentation.

Father’s Day Tomahawk Steak with Bourbon-Maple Glaze, Charred Corn & Chimichurri

Name: Father’s Day Tomahawk Steak with Bourbon-Maple Glaze, Charred Corn & Chimichurri
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 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

Category BBQ

Prep 20 minutes

Cook 35 minutes

Style American

Technique Grilling

Diet Friendly Gluten-Free

Daily Recipe: June 21, 2026

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

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.
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.
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.
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.
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.
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.
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.
Step 8 - ⏳🥩🪵

Transfer the steak to a cutting board and let it rest for 10 to 15 minutes before slicing.
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.
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.

Additional

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.