How Long to Cook Tomahawk Steak on Gas Grill

Table of Contents

1. Introduction
2. Understanding the Tomahawk Steak
3. Selection and Preparation: The Foundation of Flavor
4. Setting Up Your Gas Grill for Two-Zone Cooking
5. How Long to Cook Tomahawk Steak on Gas Grill: Two Methods
6. Determining Doneness: Temperature is King
7. The Most Important Step: The Rest
8. Slicing and Presentation: Bringing the Chophouse Home
9. Menu Pairings and Surf-and-Turf Inspiration
10. Storage and Food Safety Basics
11. Comparing the Tomahawk to Other Premium Cuts
12. Conclusion
13. FAQ

Introduction

Have you ever stood before a grill, a massive, long-boned steak in hand, and felt a mixture of profound excitement and slight intimidation? The tomahawk steak is the undisputed king of the backyard barbecue. Its dramatic silhouette, characterized by at least five inches of exposed rib bone, makes it more than just a meal—it is a culinary event. Yet, the very features that make it so spectacular—its impressive thickness and the insulating presence of the bone—also make it one of the most challenging cuts to master. The question that haunts every aspiring pitmaster is simple but vital: how long to cook tomahawk steak on gas grill to ensure it is charred to perfection on the outside while remaining tender and juicy within?

The tomahawk is essentially a ribeye steak, but with a significant difference. It is a "frenched" cut, meaning the meat and fat have been removed from the bone, leaving it clean and aesthetically striking. Historically, this method of presentation was a way for high-end chophouses to showcase the quality of their beef, turning a standard ribeye into a visual masterpiece. Today, it remains a symbol of premium dining, a cut reserved for celebrations, milestone dinners, and those moments when only the best will do. Because of its size—often weighing between 30 and 45 ounces—it requires a more nuanced approach than a standard strip or filet.

In this guide, we will explore the intricacies of grilling this magnificent cut specifically on a gas grill. While many purists argue for charcoal, the gas grill offers unparalleled temperature control, which is the secret weapon for managing a steak of this magnitude. You will learn the science of the two-zone cooking method, the importance of internal temperature over raw timing, and the specific steps required to achieve a steakhouse-quality finish in your own backyard.

By the end of this article, you will have a comprehensive understanding of the preparation, the process, and the patience required to serve a flawless tomahawk. We will cover everything from selecting the right cut from our Beef Collection to the final, crucial rest before slicing. Whether you are a seasoned chef or a home cook looking to elevate your weekend menu, this guide is designed to empower you with the knowledge and confidence to handle premium meats with expertise.

We believe that exceptional meals start with exceptional sourcing. At Land and Sea Delivery, our mission is to bring the finest ingredients from the source directly to your table. Throughout this discussion, we will reference how our Home Delivery service and our curated Shop provide the foundational quality needed for culinary excellence. Let us begin the journey of mastering the tomahawk.

Understanding the Tomahawk Steak

Before we dive into the specifics of how long to cook tomahawk steak on gas grill, it is essential to understand what makes this cut unique. The tomahawk is a ribeye steak cut from the longissimus dorsi muscle. What sets it apart is the bone. Specifically, it is a bone-in ribeye where the rib bone is left intact and "frenched" for a clean, handle-like appearance.

Why the Bone Matters

The bone serves two purposes: presentation and insulation. From a visual standpoint, the tomahawk is unrivaled. It looks like something out of a prehistoric feast, commanding attention on any platter. From a scientific standpoint, the bone acts as an insulator during the cooking process. Meat closer to the bone stays cooler for longer, which can lead to a gradient of doneness. This is why understanding heat management on a gas grill is so critical.

Thickness and Marbling

A true tomahawk is usually cut according to the thickness of the rib bone, which typically results in a steak that is 2 to 3 inches thick. This thickness is why you cannot simply toss a tomahawk on high heat and expect it to cook through. If you did, the exterior would be burnt to a crisp before the center even reached a safe temperature. Furthermore, the ribeye area is known for its high intramuscular fat, or marbling. This fat is where the flavor lives. As it renders during the grilling process, it bastes the meat from the inside out, providing that rich, buttery texture that beef enthusiasts crave.

Tomahawk vs. Côte de Boeuf

While browsing our Beef Collection, you might notice different names for similar cuts. The Tomahawk is defined by its long bone. In contrast, a Côte de Boeuf is also a bone-in ribeye, but the bone is trimmed much shorter. Both offer the incredible flavor of the ribeye, but the tomahawk provides that extra "wow" factor for hosting.

Summary: The tomahawk is a thick-cut ribeye with a long, frenched bone. Its thickness requires specialized cooking techniques to ensure the fat renders properly and the center reaches the desired temperature without burning the exterior.

Selection and Preparation: The Foundation of Flavor

The success of your grill session begins long before you light the burners. Choosing the right piece of meat and preparing it correctly are the most important steps in the process. When you order through our Home Delivery service, you are already starting with a premium product, but there are still nuances to look for.

Choosing the Perfect Steak

When selecting from our Shop, look for a tomahawk with abundant marbling. These thin white flecks of fat should be evenly distributed throughout the meat. A good tomahawk should feel heavy for its size and have a bright, cherry-red color. If you are looking for something with a different flavor profile but similar prestige, you might also consider a 36 Ounce Porterhouse, which offers both the strip and the tenderloin in one cut.

The Importance of Tempering

One of the most common mistakes home cooks make is taking a thick steak directly from the refrigerator to the grill. For a tomahawk, this is a recipe for disaster. Because the meat is so thick, a cold center will take significantly longer to heat up, leading to an overcooked exterior.

We recommend taking your steak out of the refrigerator at least 45 to 60 minutes before you plan to grill. Place it on a wire rack over a baking sheet. This allows air to circulate around the meat, bringing it closer to room temperature and ensuring more even cooking.

Seasoning for Success

When it comes to a premium Tomahawk, simplicity is often the best policy. You want the natural flavor of the beef to shine.

• Salt: Use a coarse kosher salt or sea salt. Salt does more than season; it breaks down the protein structures in the meat, helping it retain moisture. For the best results, salt the steak at least 45 minutes before cooking (during the tempering phase).
• Pepper: Freshly cracked black pepper provides a nice bite and contributes to the crust (the Maillard reaction).
• Aromatics: While not strictly necessary, you can lightly brush the steak with a high-smoke-point oil (like avocado or grapeseed oil) to help the seasoning stick and prevent it from adhering to the grill grates.

Summary: Start with a high-quality, well-marbled cut from the Beef Collection. Temper the meat for an hour before grilling and season generously with coarse salt to enhance flavor and texture.

Setting Up Your Gas Grill for Two-Zone Cooking

The answer to "how long to cook tomahawk steak on gas grill" depends entirely on your grill setup. Because a tomahawk is so thick, you cannot use direct heat for the entire duration. Instead, you must use a method called two-zone cooking.

Creating the Zones

On a gas grill, this is achieved by lighting only half of the burners.

1. Direct Heat Zone: This is the area directly over the lit burners. It is used for searing the meat to create a flavorful, caramelized crust.
2. Indirect Heat Zone: This is the area over the unlit burners. Here, the grill acts like an oven, using circulating hot air to gently bring the interior of the steak up to temperature without burning the surface.

Preheating and Cleaning

Cleanliness is vital for a good sear. Once your grill is preheated to high (around 450°F to 500°F), use a grill brush to remove any residue from previous sessions. A clean grate prevents sticking and ensures those beautiful, professional grill marks. Before placing the meat down, you can lightly oil the grates using a paper towel dipped in oil and held with tongs.

Temperature Monitoring

A gas grill's built-in thermometer is often inaccurate because it measures the air temperature at the top of the lid, not at the grate level. For a tomahawk, we strongly recommend using a dual-probe digital thermometer. One probe can monitor the ambient temperature inside the grill (aim for 300°F to 350°F in the indirect zone), and the other can stay inserted in the thickest part of the meat.

Summary: Two-zone cooking is non-negotiable for thick steaks. Use the direct zone for searing and the indirect zone for roasting. This setup provides the control needed to cook the steak evenly.

How Long to Cook Tomahawk Steak on Gas Grill: Two Methods

There are two primary schools of thought when it comes to the timing and technique for a tomahawk. Both have their merits, and your choice will depend on your personal preference for crust and texture.

Method 1: The Sear-Then-Roast (Traditional)

This is the classic method used in many restaurants. You start with high heat to lock in flavor and then move the steak to a lower temperature to finish.

1. The Sear: Place the seasoned Tomahawk directly over the high-heat burners. Sear for about 3 to 4 minutes per side. Don't forget to sear the edges, especially the fat cap.
2. The Indirect Phase: Move the steak to the unlit side of the grill. Close the lid.
3. The Timing: In the indirect zone, a 2.5-inch tomahawk will typically take 30 to 45 minutes to reach a medium-rare internal temperature.
4. Total Time: Approximately 40 to 55 minutes.

Method 2: The Reverse Sear (The Enthusiast's Choice)

The reverse sear is increasingly popular for thick cuts like the Bone-In Ribeye (22 oz) or the tomahawk. It involves cooking the meat low and slow first, then finishing with a high-heat sear.

1. The Indirect Phase: Place the steak on the unlit side of the grill with the burners on the other side set to medium-low. Aim for a grill temperature of 250°F to 275°F.
2. The Timing: This phase can take 45 to 60 minutes. You are looking for an internal temperature of about 110°F to 115°F.
3. The Sear: Once the internal temperature is reached, remove the steak and crank all burners to high. Once the grill is screaming hot, sear the steak for 2 minutes per side to develop the crust.
4. Total Time: Approximately 60 to 75 minutes.

Which Method is Better?

The traditional method is faster and provides a classic grilled flavor. The reverse sear, however, often results in a more even "edge-to-edge" pinkness and a superior crust because the surface of the meat is dry by the time it hits the high heat. For a cut as premium as those found in our Beef Collection, the reverse sear is often worth the extra time.

Summary: Timing varies by method. The traditional sear-then-roast takes about 45-55 minutes, while the reverse sear takes 60-75 minutes. Always rely on internal temperature rather than the clock.

Determining Doneness: Temperature is King

When people ask how long to cook tomahawk steak on gas grill, they are really asking how to know when it is done. Because every grill and every steak is different, the clock is only a rough guide. A digital meat thermometer is your only true friend here.

Target Internal Temperatures

Remember that the internal temperature will continue to rise by about 5°F to 7°F after you remove the meat from the grill (a process called carryover cooking). Pull the steak when it is just below your target.

• Rare: Pull at 120°F (Final: 125°F). Red, cool center.
• Medium-Rare: Pull at 130°F (Final: 135°F). The gold standard for tomahawks. Warm, red center.
• Medium: Pull at 140°F (Final: 145°F). Warm, pink center.
• Medium-Well: Pull at 150°F (Final: 155°F). Slightly pink center.
• Well Done: Pull at 160°F. (Not recommended for high-quality ribeye).

The Bone Factor

When checking the temperature, ensure the probe is in the thickest part of the meat and not touching the bone. The bone conducts heat differently than the muscle tissue, and touching it will give you an inaccurate reading.

If you find that the meat near the bone is still too rare while the outer edges are perfect, you can adjust the steak's position on the grill, placing the bone side closer to the heat source during the indirect phase.

Summary: Use a digital thermometer to pull the steak 5 degrees before your target doneness. Medium-rare (135°F final) is the ideal temperature for a tomahawk to ensure the fat is rendered but the meat stays tender.

The Most Important Step: The Rest

If you take a tomahawk straight from the grill to the cutting board, you will witness a tragedy: all the delicious juices will run out onto the board, leaving the meat dry and tough.

What Happens During the Rest?

During cooking, the muscle fibers in the meat contract and push moisture toward the center. Resting allows those fibers to relax and reabsorb the juices. This ensures that every bite is as succulent as possible.

How to Rest a Tomahawk

Because the Tomahawk is so large, it needs a substantial rest.

1. Transfer: Move the steak to a warm platter or a clean wooden cutting board.
2. Tent: Loosely cover the steak with aluminum foil. Do not wrap it tightly, or you will trap steam and soften the crust you worked so hard to create.
3. Wait: Rest the steak for at least 15 to 20 minutes. This may seem like a long time, but for a 40-ounce steak, it is essential.

While the steak rests, you can prepare a finishing touch, such as a dollop of compound butter made with garlic and herbs, or a simple drizzle of high-quality olive oil. This is also the perfect time to finish off any sides or pour the wine.

Summary: Rest the tomahawk for 15-20 minutes under a loose foil tent. This allows juices to redistribute, ensuring a tender and flavorful result.

Slicing and Presentation: Bringing the Chophouse Home

Once your steak has rested, it is time for the final reveal. The way you carve a tomahawk can enhance the dining experience for your guests.

Removing the Bone

While the bone looks great, it is easier to slice the meat if the bone is removed first.

1. Hold the bone (the "handle") with one hand or a pair of tongs.
2. Using a sharp carving knife, follow the curve of the bone to separate the entire ribeye muscle from it.
3. Set the bone aside (some people love to gnaw on the flavorful meat left on the bone!).

Slicing Against the Grain

Look at the meat to identify the direction of the muscle fibers. Slice the ribeye across the grain into thick strips (about 1/2 inch to 3/4 inch thick). Slicing against the grain further shortens the muscle fibers, making the meat feel even more tender in the mouth.

Serving Suggestions

Arrange the slices back alongside the bone on a large wooden board or a warmed platter for a dramatic presentation. Sprinkle a little flaky sea salt over the fresh cuts to make the flavors pop. If you are feeding a crowd, you might pair the tomahawk with a Wagyu Flat Iron or a Boneless New York Strip Steak (14 oz) to offer a variety of textures and flavors.

Summary: Carve the meat off the bone first, then slice against the grain. Present the slices next to the bone with a finishing touch of flaky salt for a restaurant-quality look.

Menu Pairings and Surf-and-Turf Inspiration

A steak of this caliber deserves sides and pairings that can stand up to its bold flavor. When you plan your order from our Shop, consider how you can create a complete culinary experience.

Classic Steakhouse Sides

• Garlic Mashed Potatoes: The creamy texture complements the richness of the ribeye.
• Grilled Asparagus: Since you already have the grill going, toss some asparagus spears in olive oil and salt and grill them for 4-5 minutes.
• Creamed Spinach: A classic pairing that adds a savory, earthy element to the meal.

Elevate to Surf-and-Turf

At Land and Sea Delivery, we specialize in both premium meats and fresh seafood. Turning your tomahawk dinner into a surf-and-turf extravaganza is a surefire way to impress. Consider adding grilled jumbo shrimp or a lobster tail to the plate. The sweetness of the seafood provides a beautiful contrast to the savory, fatty notes of the beef.

Sauces and Toppings

While a well-cooked Tomahawk needs little help, a few options can enhance the meal:

• Chimichurri: A bright, herb-based sauce that cuts through the fat of the ribeye.
• Red Wine Reduction: For a more formal, classic French feel.
• Horseradish Cream: Specifically for those who enjoy a bit of heat with their beef.

Summary: Pair your tomahawk with classic sides like potatoes or grilled vegetables. For a truly special occasion, incorporate fresh seafood from Land and Sea Delivery for a premium surf-and-turf experience.

Storage and Food Safety Basics

Handling a large piece of meat requires attention to safety and proper storage to maintain quality.

Before Cooking

Always keep your steak refrigerated at 40°F or below until you are ready to temper it. If your steak arrives frozen from our Home Delivery service, thaw it in the refrigerator for 24 to 48 hours. Never thaw meat on the counter, as this can encourage bacterial growth on the surface while the center remains frozen.

Leftovers

If you find yourself with leftovers (which is rare with a tomahawk!), store them in an airtight container in the refrigerator for up to 3 to 4 days.

• Reheating: To avoid overcooking the leftover meat, reheat it gently. A low-temperature oven (250°F) or a brief sear in a skillet with a little butter is better than the microwave.
• Creative Uses: Leftover tomahawk makes for incredible steak sandwiches, morning hash, or a premium addition to a Caesar salad.

Cleanliness

Always wash your hands, utensils, and cutting boards thoroughly after they have come into contact with raw meat. Cross-contamination is the most common cause of foodborne illness in the kitchen.

Summary: Thaw meat slowly in the refrigerator and maintain strict hygiene standards. Store leftovers in airtight containers and reheat gently to preserve the meat's quality.

Comparing the Tomahawk to Other Premium Cuts

Understanding where the tomahawk sits in the hierarchy of steaks can help you choose the right cut for your specific occasion. In our Beef Collection, we offer a variety of options that cater to different tastes.

Tomahawk vs. Porterhouse

The 36 Ounce Porterhouse is another heavy-hitter. While the tomahawk is all ribeye, the porterhouse gives you two different muscles: the tender filet mignon and the flavorful New York strip. Choose the tomahawk if you love rich, fatty marbling; choose the porterhouse if you want variety.

Tomahawk vs. Filet Mignon

If you prefer lean, buttery tenderness over the robust fat of a ribeye, a Filet Mignon (10 oz) or the Bone-In Filet Mignon (14 oz) is the way to go. These are smaller, individual portions, making them ideal for a quiet, elegant dinner rather than a shared feast.

For the Weeknight Grill

If you love the flavor of the ribeye but don't have an hour to spend at the grill, the Boneless Ribeye (Prime, 16 oz) provides the same quality in a more manageable size. Alternatively, the Outside Skirt Steak (8 oz) is perfect for quick, high-heat grilling and tacos.

Summary: The tomahawk is the ultimate choice for sharing and visual impact. Other cuts like the porterhouse or filet mignon offer different textures and sizes for various dining scenarios.

Conclusion

Mastering the tomahawk steak on a gas grill is a journey of patience and precision. By understanding that "how long to cook tomahawk steak on gas grill" is a question answered by temperature rather than just time, you have already taken the first step toward culinary excellence. Whether you choose the traditional sear-then-roast method or the meticulously even reverse sear, the key lies in the preparation, the two-zone setup, and the vital resting period.

The tomahawk is more than just meat; it is a centerpiece that brings people together. It represents a commitment to quality and a passion for the craft of cooking. At Land and Sea Delivery, we are proud to be your partner in these moments, providing the premium Beef Collection and fresh seafood that transform a simple dinner into a memorable event.

Now that you are equipped with the knowledge of timing, temperatures, and techniques, it is time to put those skills to the test. We invite you to explore our Shop and experience the convenience of our Home Delivery service. From the majestic Tomahawk to our delicate Wagyu Flat Iron, we bring the very best of the land and sea right to your door. Fire up the grill, gather your friends and family, and enjoy the unparalleled satisfaction of a perfectly cooked steak.

FAQ

How do I know if my tomahawk is high quality? High-quality beef is characterized by marbling (intramuscular fat), a deep red color, and firm texture. Our Beef Collection is sourced with these exact standards in mind to ensure a premium experience.

Can I cook a tomahawk steak if I don't have a gas grill? Absolutely. You can use a charcoal grill or even a kitchen oven combined with a cast-iron skillet (the "oven-to-sear" method). The principles of two-zone cooking and internal temperature remain the same.

How should I store the steak if I’m not cooking it immediately? Upon receiving your Home Delivery, keep the steak in its original vacuum-sealed packaging in the coldest part of your refrigerator. It is best to cook it within 3-5 days of arrival for maximum freshness.

Why is my tomahawk steak tough? Toughness usually results from one of three things: not tempering the meat before cooking, overcooking it past medium, or not allowing it to rest long enough after it leaves the grill.

Is it worth the extra money for the bone? The bone provides a unique flavor profile near the rib and offers an unmatched presentation. For special occasions and hosting, the visual impact of the Tomahawk is definitely worth the investment.

How many people does one tomahawk serve? A standard 38-42 ounce tomahawk is quite large. Once the bone is removed, it typically provides enough meat for 2 to 3 adults, making it an ideal sharing cut.

What is the best way to clean the bone for presentation? If you are butchering it yourself, you "french" the bone by scraping away the meat and sinew with a knife. However, when you buy from our Shop, our expert butchers have already done this work for you, ensuring it is ready for the grill.