How to Cook a Tomahawk Steak on a Gas Grill

A tomahawk steak is a showstopper cut of beef, known for its impressive bone-in presentation and rich marbling. This massive ribeye steak, with a long bone attached, is not only visually stunning but also packed with deep, beefy flavors. While many steak enthusiasts prefer cooking it over charcoal, a gas grill offers a controlled and convenient way to achieve a perfect sear and tender interior.

In this guide, we’ll walk you through the step-by-step process to cook a tomahawk steak on a gas grill, from preparation to serving, ensuring a juicy and flavorful result every time.

Ingredients & Equipment

Ingredients:

• 1 Tomahawk Steak (2-3 lbs)
• Kosher salt (for seasoning)
• Freshly ground black pepper
• Garlic powder (optional, for extra flavor)
• Olive oil or melted butter (for brushing)
• Fresh rosemary or thyme (optional, for added aroma)

Equipment:

• Gas grill with at least two burners
• Meat thermometer (essential for accuracy)
• Tongs (for handling the steak)
• Aluminum foil (for resting the steak)
• Basting brush (if using butter or oil)

Preparing the Tomahawk Steak

1. Bring the Steak to Room Temperature

Before grilling, take the tomahawk steak out of the refrigerator at least 45-60 minutes ahead of time. Letting it rest at room temperature ensures even cooking and prevents the meat from being cold in the center.

2. Pat Dry the Steak

Using paper towels, pat the steak dry to remove excess moisture. This step is crucial for achieving a beautiful sear on the grill.

3. Season Generously

Sprinkle the steak liberally with kosher salt and freshly ground black pepper on all sides. If desired, add garlic powder for a subtle depth of flavor. Since the steak is thick, be generous with the seasoning to ensure the flavors penetrate the meat.

4. Optional: Brush with Olive Oil or Melted Butter

For an extra layer of richness, lightly brush the steak with olive oil or melted butter before grilling.

Preheating the Gas Grill

1. Set Up a Two-Zone Cooking System

• Turn one side of the grill to high heat (450-500°F) for searing.
• Keep the other side on low heat or completely off. This will serve as the indirect heat zone to finish cooking the steak slowly.

2. Oil the Grates

Before placing the steak on the grill, use tongs and a paper towel dipped in oil to coat the grates. This prevents sticking and helps develop grill marks.

Searing the Steak

1. Sear on High Heat

• Place the tomahawk steak directly over the high heat zone.
• Sear for 2-3 minutes per side, flipping only once. This creates a dark, flavorful crust.

2. Sear the Edges

• Use tongs to hold the steak upright and sear the edges for about 30 seconds to 1 minute.

Cooking the Steak Indirectly

1. Move to Indirect Heat

After searing, transfer the steak to the cooler side of the grill to cook slowly without burning the exterior.

2. Monitor the Internal Temperature

Use a meat thermometer to check doneness. Here’s a quick guide:

• Rare: 120-125°F (cool red center)
• Medium-rare: 130-135°F (warm red center)
• Medium: 140-145°F (pink center)

3. Close the Lid

Close the grill lid and let the steak cook until it reaches your desired temperature. This process takes about 20-30 minutes, depending on the thickness of the steak.

Resting the Steak

1. Remove and Tent with Foil

Once the tomahawk reaches your preferred doneness, remove it from the grill and tent it loosely with aluminum foil.

2. Rest for 10-15 Minutes

This crucial step allows the juices to redistribute, making the steak juicier and more flavorful.

Serving the Tomahawk Steak

1. Slice Against the Grain

Use a sharp knife to cut the steak against the grain. This shortens the muscle fibers, resulting in a more tender bite.

2. Serve with Enhancements

• Butter Baste: Melted butter with garlic and rosemary for added richness.
• Chimichurri Sauce: A tangy and herby sauce that complements the beefiness.
• Classic Steak Sauce: For those who love a touch of extra seasoning.

3. Pair with Sides

A tomahawk steak pairs well with:

• Grilled vegetables (asparagus, mushrooms, bell peppers)
• Creamy mashed potatoes
• Fresh green salad

Tips & Variations

1. Reverse Sear for an Even Cook

Instead of searing first, cook the steak on low heat first until it reaches about 110°F, then sear over high heat to finish. This technique prevents overcooking and delivers an evenly cooked interior.

2. Use Wood Chips for a Smoky Flavor

For a subtle smoky taste, add hickory or mesquite wood chips to the gas grill using a smoker box.

3. Try Different Seasonings

Experiment with spice rubs like cajun, coffee rub, or smoked paprika for a different twist.

Conclusion

Cooking a tomahawk steak on a gas grill is easier than you might think, as long as you follow the right steps. From a perfect sear to a slow finish over indirect heat, this method ensures a tender, juicy, and flavorful steak every time. Whether you’re cooking for a special occasion or simply treating yourself, this impressive cut is guaranteed to impress.