A beef slab with chimichurri to serve six
This recipe is reprinted with permission from Steak House by Eric Wareheim. Click here to read our full review of Steak House.
Oddly enough, this recipe comes not from a steak house but from a barbecue joint called Jon G’s, a Texas-style barbecue spot in Peachland, North Carolina. It’s a dish that Eric Wareheim and his co-author, Gabe Ulla, and photographer, Marcus Nilsson, enjoyed while touring America’s classic old-school steakhouses—and a couple new-school ones—for their cookbook Steak House.
In the book’s very first chapter, “The Journey, Part I: The South,” Wareheim recounts how they came upon the tomahawk feast:
I decided to bring them down to Charlotte to experience Beef ‘N Bottle, the birthplace of my steak house journey. I was excited to eat there, of course, but I wanted to speak to the icons on the team whom I’d met only briefly on my first visit. We also managed to squeeze in next-level barbecue with my friends at Jon G’s, which included a smoked tomahawk….
Wareheim generously shared the recipe for smoked tomahawk with chimichurri here.
Click here to read our full review of Steak House by Eric Wareheim.
“Steak House” Text copyright © 2025 by Eric Wareheim. Photographs copyright © 2025 by Marcus Nilsson. Published by Ten Speed Press, an imprint of Crown Publishing Group, A division of Penguin Random House LLC.
