How Long to Cook Tomahawk Steak on a Gas Grill? A Complete Guide

The tomahawk steak is one of the most visually stunning cuts of beef. Its long, frenched bone and well-marbled meat make it not only a culinary delight but also a show-stopping centerpiece for any special occasion. Cooking it correctly, especially on a gas grill, requires precision, knowledge, and patience. So, how long do you need to cook a tomahawk steak on a gas grill to achieve that perfect balance of charred exterior and juicy, tender interior? This comprehensive guide will walk you through every step of the process, ensuring that you can cook your tomahawk steak to perfection on a gas grill.

Introduction: Cooking a Tomahawk Steak on a Gas Grill

Cooking a tomahawk steak is an art form that combines both culinary technique and the understanding of proper cooking times. The gas grill, while convenient and easy to control, can sometimes pose a challenge when cooking thick cuts like the tomahawk steak. Achieving the perfect sear on the outside while ensuring the inside reaches your desired doneness takes some finesse.

Why a gas grill? Unlike charcoal grills, a gas grill allows for precise temperature control, which is key when cooking a thick, bone-in steak like the tomahawk. The consistency of heat in a gas grill makes it easier to cook the steak evenly without worrying about fluctuating temperatures. The trick is to use both direct and indirect heat zones on your grill, searing the steak first and then slowly cooking it to the perfect internal temperature.

For additional tips on mastering steak cooking, you can also explore this comprehensive steak guide, which covers a range of techniques for both gas and charcoal grills.

What Makes the Tomahawk Steak Special?

A tomahawk steak is essentially a ribeye steak with the bone left in, giving it the appearance of a tomahawk axe—hence the name. The long rib bone is frenched, meaning it is cleaned of all meat and fat, which adds to its visual appeal. But aside from its impressive appearance, the meat itself is highly marbled, which means it is rich in flavor and remains tender when cooked properly.

Why Tomahawk Steaks are Thicker than Ribeye

Unlike regular ribeye steaks, which are typically around 1 to 1.5 inches thick, tomahawk steaks can be up to 2.5 inches thick, weighing anywhere from 30 to 45 ounces or more. This extra thickness adds to the challenge of grilling because it takes longer to cook the steak evenly. The bone also plays a role in cooking by helping insulate the meat, ensuring a more even cook throughout the steak.

Essential Preparation Before Cooking Your Tomahawk Steak

 

Before you even think about firing up the grill, preparation is key. Preparing a tomahawk steak correctly ensures that it cooks evenly and delivers maximum flavor.

Bringing the Steak to Room Temperature

Always bring the steak to room temperature before cooking. This helps ensure even cooking. If you place a cold steak directly on the grill, the outer layers will cook much faster than the center, leading to uneven doneness.

Let your steak rest on the counter for about 30 to 60 minutes before grilling. This may seem like a long time, but it is essential for a thick cut like a tomahawk steak.

Seasoning the Steak

When it comes to seasoning, simplicity is often best. You want to let the natural flavors of the beef shine through, so stick to classic seasonings like kosher salt and freshly ground black pepper. Some chefs like to add garlic powder, onion powder, or fresh herbs like rosemary and thyme for an added layer of flavor.

Dry Brining for Maximum Flavor

If you have time, consider dry brining your steak. This involves seasoning the steak with kosher salt and letting it sit uncovered in the refrigerator for 1-2 hours or even overnight. Dry brining helps the steak retain moisture during cooking while intensifying its flavor.

For more tips on seasoning, check out this detailed steak seasoning guide.

Essential Tools for Grilling a Tomahawk Steak

Grilling a tomahawk steak requires more than just a gas grill. Here’s a list of essential tools that will help you cook your steak to perfection:

• Meat Thermometer: An instant-read meat thermometer is a must for grilling a tomahawk steak. Since the steak is so thick, it can be difficult to tell when it has reached the desired doneness. A thermometer ensures accuracy.
• Grill Tongs: Long, sturdy grill tongs are necessary for flipping and handling the steak without piercing the meat and losing valuable juices.
• Cast Iron Skillet (Optional): If you want to get an extra sear on your steak, using a cast iron skillet directly on the grill can give you that restaurant-quality crust.
• Basting Brush and Butter: For basting the steak with butter during the final stages of cooking to add richness and enhance the crust.

How to Set Up Your Gas Grill for Cooking Tomahawk Steak

Setting up your gas grill properly is critical when cooking a thick cut of meat like a tomahawk steak. The key is to use a two-zone cooking method, where one side of the grill is set to high heat for searing, and the other side is set to low heat for indirect cooking.

Creating Two Zones: Direct and Indirect Heat

• Direct Heat: This is the high-heat side of the grill, where the steak will get its initial sear. You want this zone to be as hot as possible—around 500°F (260°C).
• Indirect Heat: The indirect heat zone will be used to cook the steak slowly after it has been seared. This zone should be set to about 275°F (135°C).

Preheating Your Grill

Preheat your gas grill for at least 15 minutes before placing the steak on the grates. This ensures the grill is evenly heated, which is important for creating that perfect sear and consistent cooking.

How Long to Cook Tomahawk Steak on a Gas Grill

The cooking time for a tomahawk steak on a gas grill will depend on the thickness of the steak and your desired level of doneness. Since tomahawk steaks are so thick, expect a longer cooking time compared to regular steaks.

Step-by-Step Grilling Process

Step 1: Slow Cook on Indirect Heat

Place the steak on the indirect heat side of the grill and close the lid. Let the steak cook for 45 minutes to 1 hour, flipping it halfway through. Use a meat thermometer to monitor the internal temperature.

• For rare, aim for 120°F (49°C).
• For medium-rare, aim for 130°F (54°C).
• For medium, aim for 140°F (60°C).

Step 2: Searing on Direct Heat

Once the steak reaches the desired internal temperature, move it to the direct heat side of the grill. Sear the steak for 3-4 minutes on each side, or until a nice golden-brown crust forms. During this step, you can baste the steak with butter, garlic, and fresh herbs for extra flavor.

Step 3: Resting the Steak

After searing, remove the steak from the grill and let it rest for at least 10-15 minutes. Resting is crucial because it allows the juices to redistribute throughout the steak, making it more tender and flavorful.

Resting and Carving the Tomahawk Steak

Why Resting is Important

Resting the steak allows the juices to redistribute evenly, ensuring that each bite is juicy and flavorful. Cutting into the steak too early can cause the juices to run out, leaving the meat dry.

How to Rest and Carve

• Place the steak on a cutting board and loosely cover it with aluminum foil.
• After resting, use a sharp knife to carve the steak against the grain for the most tender slices.

Carving against the grain shortens the muscle fibers, resulting in a more tender bite.

FAQs About Cooking Tomahawk Steak on a Gas Grill

1. What internal temperature should I cook the steak to?

For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, go for 140-145°F (60-63°C).

2. How often should I flip the steak?

Flip the steak once halfway through the indirect cooking process, and then flip it again when searing to achieve even cooking.

3. Can I cook a tomahawk steak on a gas grill without a thermometer?

It’s possible, but not recommended. Because of the thickness of the steak, it’s difficult to gauge the internal temperature without a thermometer, making it easy to overcook or undercook the steak.

4. What’s the best way to get a good crust on the steak?

Use the direct heat zone of the grill and sear each side for 3-4 minutes after slow cooking. Basting with butter during this stage helps develop a crispy, caramelized crust.

Conclusion: Perfecting Tomahawk Steak on a Gas Grill

Cooking a tomahawk steak on a gas grill requires a balance of patience and precision. By using the two-zone cooking method and monitoring the internal temperature closely, you can achieve a steak that is beautifully charred on the outside and tender on the inside. Whether you’re cooking for a special occasion or just want to treat yourself to a luxurious meal, this guide provides all the steps needed to grill a tomahawk steak to perfection.

For more grilling tips and steak cooking guides, don’t forget to check out this ultimate steak grilling guide.