Long, golden evenings and backyard gatherings are what summer is all about—especially when there’s a perfectly cooked tomahawk steak from Widnor Farms cooking nearby. One of my favorite ways to enjoy the season is cooking outdoors with family, friends, and good music.
While my usual go-to is a butter-basted steak in a cast iron skillet with rosemary, garlic, and cracked black pepper, summer often inspires me to take it outside. A Smoked & Grilled Tomahawk Steak is bold, dramatic, and downright delicious. Rather than sticking to the usual steakhouse sides, try elevating your cookout with a vibrant Grilled Corn & Peach Salsa and a punchy, herb-forward Chimichurri. Pair them with smashed potatoes or roasted fingerlings—but let the steak shine.
You can visit the farm store at Widnor or their online store at widnorfarmsblog.com, and check out their social media as well.
Smoked & Grilled Tomahawk Steak with Grilled Corn & Peach Salsa
Recipe by Chef Matthew Boudousquie
Photograph by Anne Godenham
Smoked & Grilled Tomahawk Steak
Instructions
- Season your tomahawk generously with kosher salt, freshly cracked black pepper, and garlic powder.
- Preheat your smoker to 275°F.
- Smoke the steak until it reaches your desired internal temperature (120–125°F for rare, 130–135°F for medium-rare).
- Once smoked, transfer the steak to a hot grill to sear for 1–2 minutes per side until beautifully crusted.
- Let the steak rest for 10 minutes before slicing to retain juices and flavor.
Grilled Corn & Peach Salsa
Ingredients
- 3 ears fresh sweet corn, husks on
- 2 ripe peaches, halved and pitted
- ¼ cup chopped cilantro
- 3 ounces fresh lime juice
- 1 ripe avocado, diced into ¼ inch pieces
- 2 ounces mezcal or tequila (optional, but highly recommended)
- ½ cup cherry tomatoes, halved
- Salt and freshly ground pepper, to taste
Instructions
- Grill corn (in husks) until lightly charred. Let cool, then cut kernels off the cob.
- Grill peach halves until slightly charred. Cool, then dice.
- In a mixing bowl, combine corn, peaches, cilantro, avocado, cherry tomatoes, lime juice, and tequila. Season with salt and pepper. Toss gently and serve.
Chimichurri
Ingredients
- 4 ounces olive oil
- 1 ounce red wine vinegar
- ½ cup chopped parsley
- ¼ cup chopped cilantro
- 6 garlic cloves, finely minced
- 2 red bell peppers, seeded and finely chopped
- 2 teaspoons dried oregano
- Salt and pepper, to taste
Instructions
- In a bowl, mix all ingredients thoroughly. Let sit for at least 15 minutes to allow the flavors to meld.
- Spoon over steak before serving, or use as a basting sauce while grilling. Also excellent with seafood, chicken, or grilled vegetables.
Chef Matthew and Widnor Farms Owner Brianna Widen | Photograph by Anne Godenham
Meet Chef Matthew
I’m Chef Matthew Boudousquie, a New Orleans native who has called Bellingham home on and off since childhood. My journey in hospitality started in Louisiana and Georgia, flourished here and on Orcas Island, and led me back to New Orleans before returning to the Pacific Northwest for good. My love for farm-to-table cooking runs deep, and I’ve been fortunate to build relationships with local farmers and fishers who shape my approach to food.
These days, I’ve embarked on a new adventure—real estate—partnering with my wife, Kerri, as brokers with Compass Real Estate. While I’ve stepped away from restaurant kitchens, my passion for food remains strong. Now, I focus on teaching, consulting, and offering exclusive private chef services. You can find my cooking classes at the Community Food Co-op, or reach out to talk about food, sourcing ingredients, or even real estate—I give both the same level of detail and care.
chefboudousquie@gmail.com | matthew.boudousquie@compass.com
@chefboudousquie | @pnw.compass
Until next time, happy cooking!
