Imagine you’re standing in front of your gas grill, the smell of sizzling meat fills the air. You hold a magnificent tomahawk steak, its long bone like a handle. This isn’t just any backyard barbecue – it’s a culinary adventure. As you get ready to grill this impressive cut, you can almost taste the juicy, perfectly cooked meat that awaits. Let’s start this flavorful journey and learn how to grill tomahawk steak on a gas grill.
Grilling a tomahawk steak might seem tough at first, but with the right steps, you’ll serve up restaurant-quality meals at home. This thick-cut ribeye, with its long bone, needs a bit more care. But don’t worry, we’ll guide you from picking the perfect cut to getting that delicious sear.
Gas grill steak cooking is precise and controlled, perfect for this premium cut. You’ll learn how to set up two-zone cooking, manage temperatures, and use the reverse searing technique for the best results. By the end of this guide, you’ll be sure to cook a tomahawk steak that’s tender, juicy, and full of flavor.
Key Takeaways
- Tomahawk steaks are usually 2 inches thick, needing special cooking methods
- Use a two-zone cooking method on your gas grill for even cooking and perfect searing
- Aim for an internal temperature of 120°F for medium-rare, which takes about 45-60 minutes
- Rest your steak for 10-15 minutes before slicing to enhance flavor and presentation
- Proper seasoning and temperature control are key for achieving restaurant-quality results
- Gas grills offer precise temperature control, ideal for cooking tomahawk steaks
- The reverse sear method is recommended for thick cuts like tomahawk steaks
Understanding the Tomahawk Steak
The Tomahawk steak is a true showstopper—a dramatic, flavorful cut that’s guaranteed to impress at any backyard barbecue. It’s ideal for those looking to master the art of grilling and create a restaurant-quality experience at home. Let’s dive into what makes this signature steak so special and how to choose the best cut for your next grilling adventure.
What is a Tomahawk Steak?
A Tomahawk steak is a thick-cut ribeye with the long rib bone left intact, giving it the dramatic look of a tomahawk axe. These steaks typically weigh between 2 to 3 pounds and can comfortably serve 2 to 4 people. Thanks to their impressive size and bold presentation, Tomahawk steaks are a perfect centerpiece for special occasions, celebrations, or any grilling event where you want to make a statement.
Why Choose a Tomahawk Steak
Grilling enthusiasts love Tomahawk steaks for their rich, beefy flavor and incredibly tender texture. The long, exposed bone adds a dramatic flair that turns any meal into a memorable experience. Thanks to the excellent marbling, every bite is juicy and full of flavor. Their thick cut makes them ideal for high-heat searing followed by slow cooking, resulting in a perfect crust on the outside and a juicy interior.
Selecting the Perfect Tomahawk Cut
When selecting a Tomahawk steak, look for a vibrant red color and rich fat marbling—these are signs of freshness and flavor. For the best quality, choose USDA Choice or Prime grades, known for their tenderness and taste. In high-end steakhouses, a 36oz Tomahawk steak can cost up to $150. But for home grilling, a 32oz, 2-inch thick bone-in ribeye is the perfect size to deliver that steakhouse experience right from your own grill.
| Doneness | Internal Temperature |
|---|---|
| Rare | 120-125°F |
| Medium Rare | 130-135°F |
| Medium | 140-145°F |
| Medium-Well | 150-155°F |
| Well Done | 160°F and above |
Preparing Your Gas Grill for Tomahawk Steak
Are you ready to grill a delicious tomahawk steak? The secret to success is in the prep. Begin by setting up your grill for two-zone cooking. This is ideal for thick cut steaks, giving you full control over the cooking.
Start by cleaning your grill grates thoroughly and oiling them lightly to prevent the steak from sticking. Then, light your burners and set up a two-zone heat system. If you’re using a three-burner grill, set one side to high heat for searing, and the other to low or medium heat for indirect cooking. On a two-burner grill, simply use one burner for each zone. This setup is essential for perfectly grilling a thick Tomahawk steak.
For grilling thick steak, aim for a gas grill temperature of about 275°F in the indirect zone. This lower heat cooks the steak evenly throughout. Preheat your grill for 15 minutes to make sure it’s hot enough.
The perfect Tomahawk steak begins with the right grill setup. Taking a few extra minutes to properly prepare your gas grill can make all the difference. From creating the ideal two-zone heat to managing sear and smoke, getting the basics right means you’ll be rewarded with a tender, juicy, and flavorful steak that looks as impressive as it tastes.
Remember, patience is crucial when grilling thick cut steak. Tomahawks, weighing 1.5 to 3 pounds, need careful temperature control. By perfecting your gas grill setup, you’re on your way to a steakhouse-quality meal at home. ” how to cook tomahawk steak on gas grill”
Essential Tools and Ingredients
Grilling the perfect Tomahawk steak starts with having the right tools and seasonings on hand. From a well-prepped gas grill to quality cuts of meat and simple yet bold flavors, every detail counts. Let’s break down exactly what you’ll need to achieve that mouthwatering taste, along with tips on perfect grill timing for a steak that’s seared beautifully on the outside and juicy on the inside.
Required Grilling Equipment
To grill your Tomahawk steak like a pro, you’ll need a few key tools to ensure precision, safety, and great flavor:
- A reliable meat thermometer to check the internal temperature
- Long-handled tongs for safe handling
- A sturdy cutting board (we recommend the John Boos Reversible 21 Inch Wide Board)
- A quality carving set (try the Hammer Stahl Carving Knife and Fork Set)
- A gas grill (like the Char-Broil 463352521 Performance 4-Burner)
Recommended Seasonings and Marinades
The right seasonings can take your Tomahawk steak from good to unforgettable. While the meat is already rich and flavorful on its own, a few simple ingredients can really enhance its taste. Start with these classic, go-to seasonings:
- 4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
For extra flavor, try a dry rub or marinade with garlic, thyme, rosemary, and oregano. A compound butter with these herbs can also boost the taste after cooking.
Choosing the Right Wood Chips
If you’re craving that authentic smoky flavor, consider adding mild wood chips like oak or hickory to your gas grill. These woods enhance the rich, beefy flavor of the Tomahawk steak without overpowering it. While using wood chips is optional, they can take your grilled steak to the next level by adding that classic BBQ aroma and smoky depth that steak lovers adore.
With these tools and ingredients ready, you’re all set to grill a tomahawk steak that will impress everyone. The right prep ensures your steak comes out perfectly cooked and full of flavor.
Prepping the Tomahawk Steak
Proper preparation is essential for a perfect Tomahawk steak. Take your steak out of the refrigerator about two hours before grilling to let it come to room temperature. This step ensures the meat cooks more evenly, helping you achieve a juicy interior without overcooking the outside. Warming it up also helps the steak absorb seasonings better and sear beautifully on the grill.
Wipe the steak dry with paper towels to get rid of extra moisture. This is important for thick steaks because it helps create a great crust. Then, sprinkle kosher salt all over the steak. This step, called dry brining, removes moisture and then reabsorbs it, seasoning the meat deeply.
Just before placing your Tomahawk steak on the grill, give it a generous sprinkle of freshly ground black pepper to enhance its bold flavor. Avoid adding butter or oil at this stage, as they can cause flare-ups on the grill. The steak’s natural fat content is more than enough to keep it juicy, flavorful, and tender as it sears to perfection.
- Remove steak from refrigerator 2 hours before cooking
- Pat dry with paper towels
- Season liberally with salt
- Add freshly ground black pepper just before grilling
By doing these steps, you’re setting up for a perfectly seasoned and juicy tomahawk steak. Patience and careful preparation are key. They make sure your thick steak is ready for a great grilling experience.
Setting Up Your Gas Grill for Two-Zone Cooking
Two-zone grilling is key to cooking a Tomahawk steak like a pro. This method gives you precise control over heat, allowing you to sear the steak perfectly and then cook it gently to your desired doneness. Here’s how to set up your gas grill for two-zone cooking:
Creating Direct and Indirect Heat Zones
Begin by lighting one side of your gas grill to high heat—this will be your direct heat zone for searing. Leave the other side off or set to low heat to create an indirect cooking zone. This two-zone setup is essential when grilling thick-cut steaks like the Tomahawk, as it allows you to sear the outside while gently cooking the inside to perfect doneness without burning.
Achieving the Ideal Grill Temperature
For a perfectly cooked Tomahawk steak, aim to heat the indirect zone of your grill to around 275°F. This lower, consistent temperature is ideal for slowly bringing the steak up to temp after searing. Be sure to preheat your grill for at least 15 minutes before cooking to ensure even heat distribution. Always use a reliable grill thermometer, as built-in lid thermometers are often inaccurate and can lead to uneven results.
Two-zone grilling lets you sear your steak for great grill marks. Then, move it to the cooler side to finish cooking without burning. This way, your Tomahawk will be cooked evenly and just right.
| Doneness | Internal Temperature |
|---|---|
| Rare | 120-130°F |
| Medium Rare | 130-135°F |
| Medium | 135-140°F |
With your grill ready for two-zone cooking, you’re set to cook that impressive Tomahawk steak. Remember, patience is key with such a thick cut.
How to Cook Tomahawk Steak on Gas Grill
Grilling a tomahawk steak needs patience and care. The reverse sear method is key for great results. It ensures even cooking and a perfect crust.
Step-by-Step how to cook tomahawk steak on gas grill
Start by heating your gas grill to 475–500°F, using a two-zone setup. Place your Tomahawk steak on the cooler, indirect heat side of the grill. Let it cook slowly until the internal temperature reaches 110°F, which usually takes about 45 to 60 minutes, depending on thickness. Be sure to flip the steak once halfway through to promote even cooking on both sides.
Then, move the steak to the direct heat side. Sear it for 3-4 minutes on each side, flipping every 30-60 seconds. This makes a tasty crust and keeps the inside juicy.
Reverse Searing Technique
The reverse sear method is ideal for thick cuts like Tomahawk steaks. It starts by slowly cooking the steak over indirect heat, then finishes with a high-heat sear to lock in flavor and build a beautiful crust. This technique gives you greater control over doneness, ensuring the steak is evenly cooked from edge to center—tender, juicy, and perfectly seared every time.
Monitoring Internal Temperature
Always use a meat thermometer to accurately check your Tomahawk steak’s internal temperature. For a perfect medium-rare, aim for 125–130°F. Keep in mind that grill time can vary depending on the thickness of the steak and your preferred level of doneness. Relying on internal temperature—not just time—ensures your steak comes out exactly how you like it.
| Doneness | Internal Temperature | Total Grill Time |
|---|---|---|
| Rare | 120-125°F | 40-55 minutes |
| Medium-Rare | 125-130°F | 45-60 minutes |
| Medium | 135-140°F | 50-65 minutes |
After grilling, let the steak rest for 10-15 minutes before cutting it. This lets the juices spread, making the steak moist and full of flavor. how to cook tomahawk steak on gas grill
Achieving the Perfect Sear
Grilling thick-cut steaks like a Tomahawk requires a strong, well-executed sear. This final step not only boosts flavor but also creates that signature caramelized crust steak lovers crave. When grilling a ribeye or Tomahawk steak, use high, direct heat and the right timing to lock in juices and enhance texture. A perfect sear takes your steak from great to unforgettable.
Begin by heating your grill to its highest setting. Try to get the grates between 500°F to 600°F. Put your tomahawk on the hottest spot on the grill. Sear each side for 3-4 minutes, flipping every 30-60 seconds. This helps brown evenly and prevents overcooking.
For the best sear and even cooking, gently move the Tomahawk steak around on the grill grates during the final sear. This ensures the entire surface gets proper heat exposure. Keep the bone positioned away from direct flames to prevent charring or burning. Instead of focusing only on grill marks, aim for a deep, dark caramelized crust across the entire steak surface—this is where the real flavor develops.
| Searing Step | Duration | Temperature |
|---|---|---|
| Initial Sear (per side) | 3-4 minutes | 500°F – 600°F |
| Flip Interval | Every 30-60 seconds | N/A |
| Total Searing Time | 6-8 minutes | 500°F – 600°F |
Searing locks in juices and adds flavor. With these tips, you’ll get great at grilling thick cut steak.
Resting and Serving Your Tomahawk Steak
After grilling your tomahawk steak, let it rest before you serve it. This step is crucial for a juicy and flavorful steak.
Proper Resting Time and Technique
After grilling your Tomahawk steak, let it rest for 10–15 minutes before slicing. During this time, the internal temperature will continue to rise by about 5–6°F, bringing it to your perfect doneness. More importantly, resting allows the juices to redistribute evenly throughout the meat, ensuring that every bite is moist, flavorful, and tender. Don’t skip this step—it’s the secret to steakhouse-quality results at home.
| Steak Weight | Resting Time | Temperature Rise |
|---|---|---|
| 45 oz | 10-15 minutes | 5°F to 6°F |
Slicing and Presentation Tips
When serving, how you present the steak matters a lot. Here are some tips for a great presentation:
- Slice against the grain for maximum tenderness
- Present the whole steak on a large cutting board or platter
- Garnish with fresh herbs or compound butter for added flavor
A single 45 oz tomahawk steak can serve 2-3 people well. With proper resting and presentation, your steak will be the highlight of any meal.
Enhancing Flavor with Compound Butter or Sauces
Elevate your grilled steak even further by adding compound butter or flavorful sauces after cooking. These finishing touches melt into the meat, adding richness and complexity that truly make your Tomahawk steak stand out. Whether you’re sticking to classic ribeye steak grilling instructions or experimenting with bold flavors, these additions take your dish from great to unforgettable.
Compound Butter Magic
Compound butter is a chef’s secret weapon for finishing steaks with rich, mouthwatering flavor. Simply mix softened butter with herbs, garlic, citrus zest, or spices to create a custom blend that melts beautifully over your hot Tomahawk steak. For the best results, use high-quality butter like Kerrygold, which contains 82% butterfat—this gives your compound butter a creamy texture and deep, buttery taste that enhances every bite.
- Prep time: 10 minutes
- Serving size: Enough for 16 people
- Storage: Freezer-friendly for months if sealed properly
Sauce It Up how to cook tomahawk steak on gas grill
Classic steak sauces can boost your tomahawk’s flavor without taking over. Try these favorites:
- Béarnaise sauce
- Peppercorn sauce
- Chimichurri
The aim is to enhance the steak’s natural taste, not hide it. A simple butter mix with roasted garlic and fresh thyme can make a big difference while grilling.
| Steak Doneness | Internal Temperature |
|---|---|
| Rare | 125°F |
| Medium-rare | 135°F |
| Medium | 145°F |
Whether you pick compound butter or a sauce, let your tomahawk rest for 10 minutes before serving. This lets the flavors blend and ensures a juicy, tender steak that’s great for sharing.
Troubleshooting Common Issues
Grilling thick cut steak can be tricky. Here are some tips to help you master the art of cooking a perfect tomahawk on your gas grill.
Dealing with Flare-Ups
Flare-ups are common when grilling fatty cuts like Tomahawk steak, and they happen when dripping fat hits hot coals or burners, causing sudden flames. To minimize the risk, trim excess fat from the steak before grilling, especially around the edges. If a flare-up does occur, move the steak to the cooler, indirect heat zone until the flames settle. This helps prevent burnt spots and keeps the crust even and flavorful.
Preventing Overcooking or Undercooking
The key to perfectly cooked steak is monitoring its internal temperature. Use a reliable meat thermometer and remove the steak from heat when it’s 5°F below your desired doneness. For medium-rare, aim for 125°F.
Adjusting for Different Steak Thicknesses
For thick steaks like a Tomahawk, set your gas grill’s indirect heat zone to around 375°F. This moderate temperature allows the steak to cook evenly without burning the outside. With thicker cuts, it’s important to increase the time on the cooler side of the grill to let the interior reach your desired doneness slowly. On the other hand, thinner steaks require less indirect time and more attention to quick, high-heat searing for a perfect crust.
| Steak Thickness | Indirect Cooking Time | Direct Searing Time (per side) |
|---|---|---|
| 1 inch | 8-10 minutes | 2-3 minutes |
| 1.5 inches | 12-15 minutes | 3-4 minutes |
| 2 inches | 15-20 minutes | 4-5 minutes |
Remember, these times are approximate. Always use a meat thermometer for precise doneness. With practice, you’ll master grilling thick cut steak on your gas grill.
Pairing Suggestions and Side Dishes
Choosing the right pairings can make your dining experience better. A bold red wine, like Cabernet Sauvignon or Malbec, goes well with the rich flavors of a thick cut steak. Grilled vegetables are a favorite, with 65% of people picking roasted potatoes with their tomahawk steak.
For a touch of elegance and balance, serve your Tomahawk steak with grilled asparagus or baby bok choy. These tender veggies offer a fresh, slightly crisp contrast to the steak’s rich, smoky flavor, making the entire meal feel lighter and more refined. If you’re catering to a health-conscious crowd, zucchini fries are another fantastic side—chosen by 40% of healthy eaters for their texture, flavor, and grill-friendly versatility.
Texture matters in your meal too. Creamy mashed potatoes or a crisp salad can balance the strong flavors of your grilled tomahawk. 55% of beef fans like to add horseradish cream for an extra kick. The secret to great thick cut steak is choosing sides that enhance your main dish.
2 Comments