How to Cook a Tomahawk Steak on a Gas Grill

A tomahawk steak is a showstopper a thick, beautifully marbled, bone-in ribeye that is known for its dramatic presentation and incredible flavor. While it’s often associated with steakhouses, you can achieve a restaurant-quality tomahawk steak right at home using a gas grill.

Cooking a tomahawk steak on a gas grill requires a blend of indirect and direct heat techniques to ensure even cooking while developing a flavorful, crispy crust. Whether you’re a grilling enthusiast or a beginner, this guide will walk you through every step of preparing, grilling, and serving a perfect tomahawk steak.

Ingredients & Equipment

Ingredients:

• 1 tomahawk steak (preferably 2 inches thick)
• Kosher salt
• Freshly ground black pepper
• Garlic powder (optional)
• Olive oil or melted butter
• Fresh herbs (rosemary, thyme – optional)

Equipment:

• Gas grill with at least two burners
• Meat thermometer
• Tongs
• Aluminum foil
• Basting brush (if using butter)

Preparing the Tomahawk Steak

Step 1: Bring the Steak to Room Temperature

Before grilling, allow the tomahawk steak to sit at room temperature for at least 30-60 minutes. This helps the steak cook evenly, preventing the exterior from burning before the inside reaches the desired doneness.

Step 2: Season the Steak Generously

A great tomahawk steak doesn’t need a lot of fancy seasonings. Keep it simple with kosher salt and freshly ground black pepper. You can also add garlic powder for an extra layer of flavor. Coat the steak liberally, as some of the seasoning will fall off during grilling.

Step 3: Preheat the Gas Grill

Preheat your gas grill by turning on one side to high heat (450°F-500°F) and leaving the other side on low or off. This setup creates two heat zones: one for searing and one for indirect cooking.

Cooking the Tomahawk Steak

Reverse Sear Method (Recommended)

The reverse sear method is the best way to cook a tomahawk steak because it ensures an evenly cooked interior with a perfect seared crust.

Step 1: Cook Over Indirect Heat

• Place the steak on the cooler side of the grill.
• Close the lid and let the steak cook slowly and evenly until it reaches an internal temperature of 110°F-115°F (for medium-rare).
• Use a meat thermometer to check the internal temperature. This step usually takes 45-60 minutes, depending on the steak’s thickness and grill temperature.

Step 2: Sear Over High Heat

• Once the steak reaches 110°F-115°F, move it to the hot side of the grill.
• Sear for 2-3 minutes per side, flipping occasionally to form a flavorful, golden-brown crust.
• If desired, baste with melted butter and fresh herbs for extra richness.

Alternative Direct Cooking Metho

If you’re short on time, you can cook the tomahawk steak using the direct cooking method:

• Start by searing the steak over high heat for 3-4 minutes per side.
• Move it to the cooler side of the grill and cook it indirectly until it reaches your desired doneness.
• This method is faster but requires careful attention to prevent overcooking.

Checking Doneness

Use a meat thermometer to ensure the steak reaches your preferred doneness. Here are the ideal internal temperatures:

• Rare: 120°F
• Medium-rare: 130°F
• Medium: 140°F
• Medium-well: 150°F
• Well-done: 160°F

Pro Tip: Remove the steak 5°F before your target temperature, as it will continue cooking while resting.

Resting & Serving

Step 1: Rest the Steak

After grilling, transfer the steak to a cutting board and cover it loosely with aluminum foil. Let it rest for at least 10-15 minutes to allow the juices to redistribute, resulting in a tender and juicy bite.

Step 2: Slice & Serve

• Use a sharp knife to slice the steak against the grain for maximum tenderness.
• Serve with a side of butter, chimichurri, or a red wine reduction.
• Pair with classic steakhouse sides like grilled asparagus, mashed potatoes, or a fresh salad.

Tips & Variations

Tip 1: Use Butter Basting for Extra Flavor

During the searing process, basting the steak with melted butter, garlic, and rosemary enhances the flavor and adds a luxurious finish.

Tip 2: Add a Smoky Touch

Even on a gas grill, you can achieve a smoky flavor by adding a smoker box filled with wood chips (such as hickory or mesquite).

Tip 3: Experiment with Seasonings

While salt and pepper are classic, you can experiment with different seasonings like smoked paprika, cayenne, or steak rubs to create a custom flavor profile.

Tip 4: Use a Cast Iron Pan for a Perfect Crust

If your grill doesn’t get hot enough for a solid sear, finish the steak in a preheated cast iron skillet for 1-2 minutes per side.

Conclusion

Cooking a tomahawk steak on a gas grill may seem intimidating, but by following this guide, you can achieve steakhouse-quality results at home. The reverse sear method ensures even cooking, while proper seasoning and resting bring out the best flavors and texture. Whether you’re grilling for a special occasion or simply treating yourself, a perfectly cooked tomahawk steak is always a crowd-pleaser.

So fire up your gas grill, grab a tomahawk steak, and enjoy a delicious, juicy, and flavorful steak that will impress any guest.