1. Prepare the chimichurri butter:
In a bowl, mix together the softened butter, parsley, cilantro, garlic, red wine vinegar, lemon juice, oregano, and red pepper flakes. Season with salt and pepper to taste. Once everything is combined, transfer the butter mixture onto a piece of plastic wrap or parchment paper and roll it into a log shape. Refrigerate it for at least 15 minutes to firm up.

2. Season the steaks:
Brush both sides of the tomahawk steaks with a little olive oil. Sprinkle with garlic powder, smoked paprika (if using), salt, and pepper. Let the steaks sit at room temperature for about 15–20 minutes before grilling to ensure even cooking.

3. Preheat the grill:
Preheat your grill to high heat (around 230–250°C or 450–500°F) for a direct sear. If using charcoal, ensure the coals are hot and glowing.

4. Grill the steaks:
Place the steaks on the hot grill and cook for 4–5 minutes per side for medium-rare (internal temperature of 52°C or 125°F). For medium, cook for 6–7 minutes per side (internal temperature of 60°C or 140°F). You can use a meat thermometer for precision.

5. Rest the steaks:
Remove the steaks from the grill and let them rest for 5–10 minutes. This allows the juices to redistribute for a tender steak.

6. Serve with chimichurri butter:
Slice the chilled chimichurri butter into discs and place a slice on top of each steak as it rests, allowing it to melt into the meat.

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