How to Cook a Tomahawk Steak on a Gas BBQ

Table of Contents

1. Introduction
2. Understanding the Tomahawk Cut
3. Selecting the Right Cut for Your Needs
4. Preparation and the Power of the Dry Brine
5. How to Cook a Tomahawk Steak on a Gas BBQ: The Two-Zone Method
6. Doneness Guidance and the Importance of Resting
7. Slicing, Presentation, and Menu Planning
8. Storage and Best Practices for Leftovers
9. Conclusion
10. FAQ

Introduction

The sight of a Tomahawk steak is often enough to silence a room. With its impressive, Frenched rib bone extending like the handle of an ancient axe, this cut is the undisputed heavyweight champion of the grilling world. It is not just a meal; it is a statement of culinary ambition. For many home cooks, however, that same visual grandeur can be intimidating. How do you ensure that a piece of meat two inches thick and weighing three pounds cooks evenly on a standard backyard grill? If you have ever hesitated to bring home this premium cut because you feared undercooking the center or burning the exterior, you are in the right place.

The secret to mastering this showstopper lies in understanding the synergy between high-quality sourcing and the precise temperature control offered by your gas grill. While charcoal has its charms, the reliable heat management of a gas BBQ makes it the ideal tool for the "reverse sear" method—the gold standard for thick-cut steaks. By the end of this guide, you will have the confidence to transform a premium Tomahawk into a melt-in-your-mouth masterpiece that rivals any high-end steakhouse.

We will explore everything from the anatomy of the cut and why the bone matters to the technical nuances of two-zone grilling. You will learn the importance of dry brining, the science of carryover cooking, and how to present this massive steak to your guests. Whether you are planning a milestone celebration or simply want to elevate your weekend grilling game, this comprehensive exploration will provide you with the professional techniques needed to succeed. At Land and Sea Delivery, we believe that the journey from the source to your table should be seamless, and that starts with knowing exactly how to handle the finest ingredients.

Understanding the Tomahawk Cut

Before lighting the grill, it is essential to understand what makes the Tomahawk unique. Essentially, a Tomahawk is a ribeye steak that has at least five inches of the rib bone left intact. The bone is "Frenched," a culinary term meaning it has been stripped of meat and fat to expose the white bone, creating that iconic handle-like appearance.

The Anatomy of Flavor

The Tomahawk is cut from the longissimus dorsi, the same muscle that gives us the ribeye and the New York strip. However, because it is taken from the rib section, it is characterized by incredible intramuscular fat, known as marbling. This marbling is what renders down during the cooking process, basting the meat from the inside out and providing that rich, buttery flavor and tender texture.

When you browse our Beef Collection, you will notice the difference in thickness. While a standard Boneless Ribeye (Prime, 16 oz) is perfect for a quick high-heat sear, the Tomahawk is typically cut to the width of the rib bone itself—usually around two inches. This thickness is why the cooking method must be more strategic than a simple "flip and serve" approach.

Does the Bone Add Flavor?

There is a long-standing debate in the culinary world about whether the bone actually adds flavor to the meat. Scientifically, the marrow and bone structure do not significantly "leak" flavor into the muscle during the relatively short time a steak is on the grill. However, the bone does serve two vital functions:

1. Insulation: The bone acts as a thermal insulator, slowing the cooking process of the meat immediately adjacent to it. This often results in a particularly tender, succulent section of meat near the bone.
2. Thermal Mass: Once heated, the bone retains temperature, helping the steak stay warm during the resting period.

Beyond the science, the presentation of a Tomahawk is unparalleled. It turns a dinner into an event, fostering a community atmosphere where guests can share the experience of slicing into a perfectly prepared roast.

Summary: The Tomahawk is a thick-cut ribeye with a long, Frenched bone. Its flavor is derived from heavy marbling, while the bone provides insulation and a stunning visual presentation.

Selecting the Right Cut for Your Needs

Not all steaks are created equal, and choosing the right one depends on your goals for the meal. If you are ordering through our Shop, you have access to a variety of premium options, each suited to different occasions.

The Special Occasion: The Tomahawk

If your goal is a "wow" factor for a birthday, anniversary, or holiday, the Tomahawk is the clear winner. Because of its size—often ranging from 38 to 42 ounces—it is designed for sharing. One Tomahawk can easily feed two to three adults when paired with substantial side dishes. It is the pinnacle of the Beef Collection.

The Intimate Dinner: Côte de Boeuf or Porterhouse

If you love the flavor of a bone-in ribeye but find the 14-inch bone of a Tomahawk a bit cumbersome for your grill space, consider the Côte de Boeuf. It offers the same thick-cut ribeye experience with a shorter, more manageable bone. For those who want the best of both worlds—the tenderness of a filet and the flavor of a strip—the 36 Ounce Porterhouse is another magnificent option for sharing.

Quick Grilling: Skirt and Flat Iron

If you are looking for a weeknight meal or feeding a larger crowd with diverse preferences, you might supplement your Tomahawk with faster-cooking cuts. The Outside Skirt Steak (8 oz) or the Wagyu Flat Iron provide exceptional flavor with much shorter cooking times, making them great "appetizer" steaks while the Tomahawk finishes its slow roast.

Quality Indicators

When selecting your beef, look for:

• Marbling: The white flecks of fat should be evenly distributed throughout the red muscle.
• Color: The meat should be a vibrant cherry red, indicating freshness and proper handling.
• Thickness: Ensure the steak is at least 1.5 to 2 inches thick. If it is too thin, it will overcook before you can achieve a proper crust.

Summary: Select your cut based on the occasion. The Tomahawk is the ultimate showpiece, while cuts like the Côte de Boeuf or Porterhouse offer similar premium experiences on a slightly smaller scale.

Preparation and the Power of the Dry Brine

Preparation is where the battle for the perfect steak is won or lost. Because a Tomahawk is so thick, simply throwing it on the grill straight from the refrigerator will result in a cold, raw center and a burnt exterior.

The Thawing Process

If your steak arrives frozen via our Home Delivery service, the only way to thaw it is in the refrigerator. Place the steak on a tray to catch any moisture and allow it 24 to 48 hours to thaw completely. Never use a microwave or warm water, as this damages the cell structure of the meat and leads to a loss of juices.

Dry Brining: The Secret Step

The most important thing you can do for a thick steak is to dry brine it. At least 12 to 24 hours before you plan to grill, follow these steps:

1. Pat Dry: Use paper towels to remove all surface moisture. Moisture is the enemy of the Maillard reaction (browning).
2. Salt Heavily: Use Kosher salt to season all sides of the steak, including the edges. Don't be afraid of the salt; much of it will stay on the surface to create the crust, while the rest penetrates deep into the fibers.
3. The Rack Method: Place the steak on a wire cooling rack set over a baking sheet. This allows air to circulate around the entire steak, including the bottom.
4. Refrigerate Uncovered: Leave the steak in the fridge. The salt will draw moisture out, dissolve into a brine, and then be reabsorbed into the meat, seasoning it throughout. Simultaneously, the surface will become extremely dry, which is essential for a world-class sear.

Tempering Before Cooking

About two hours before you are ready to grill, take the steak out of the refrigerator. Let it sit at room temperature. While this doesn't "warm up" the center of the meat significantly, it takes the chill off, allowing for more even heat penetration once it hits the BBQ.

Summary: Thaw slowly in the fridge, dry brine with salt for 24 hours on a wire rack, and let the steak sit out for two hours before cooking to ensure the best texture and flavor.

How to Cook a Tomahawk Steak on a Gas BBQ: The Two-Zone Method

A gas grill is a precision tool, and to cook a two-inch-thick steak, you must utilize "two-zone" cooking. This means one side of the grill is hot (direct heat) and the other side is off or very low (indirect heat).

Setting Up the Grill

1. Clean the Grates: Ensure your grates are free of debris to prevent sticking and off-flavors.
2. Ignite the Zones: Turn on the burners on one side of the grill to medium-high. Leave the burners on the other side completely off.
3. Target Temperature: Close the lid and wait for the ambient temperature inside the grill to reach approximately 250°F to 275°F. This creates an oven-like environment on the cool side.

Phase 1: The Indirect Roast (The Reverse Sear)

Traditionally, people seared first and finished low. The "Reverse Sear" flips this, leading to a more even edge-to-edge pink interior.

1. Placement: Place your seasoned Tomahawk on the "cool" side of the grill.
2. Bone Orientation: Point the bone toward the heat source. The bone acts as a shield for the meat.
3. The Lid is Key: Keep the lid closed. You are essentially roasting the meat slowly.
4. The Flip: Every 15 minutes, flip the steak and rotate it to ensure even heat distribution.
5. Monitoring: Use a digital meat thermometer. This is non-negotiable for a Tomahawk. You are looking for an internal temperature of about 115°F for a medium-rare finish later. This phase can take 45 to 60 minutes depending on the thickness and the outside temperature.

Phase 2: The Direct Sear

Once the steak hits 115°F, remove it from the grill and place it on a clean tray. Now, it’s time for the fireworks.

1. Crank the Heat: Turn all your burners to their highest setting. Close the lid and let the grates get screaming hot (500°F+).
2. The Sear: Place the steak directly over the hottest burners. Sear for about 2 minutes per side.
3. The Edges: Don't forget the fat cap on the side. Use your tongs to hold the steak upright and sear the edges to render that final bit of fat.
4. The Goal: You are looking for a deep, mahogany crust, not a black char. If flare-ups occur from the dripping fat, move the steak slightly to a different spot.

Summary: Use two-zone grilling to roast the steak slowly over indirect heat until it reaches 115°F, then finish with a high-heat sear on both sides for the perfect crust.

Doneness Guidance and the Importance of Resting

The most common mistake in steak cookery is cutting into the meat too soon. To get the most out of your purchase from our Shop, you must understand carryover cooking.

Temperature Charts for Beef

When you remove the steak from the high-heat sear, its internal temperature will continue to rise by 5 to 10 degrees. Plan accordingly:

• Rare: Pull at 120°F (Final temp: 125°F-130°F). Deep red, cool center.
• Medium-Rare: Pull at 130°F (Final temp: 135°F-140°F). Bright pink, warm center. This is the recommended doneness for a ribeye.
• Medium: Pull at 140°F (Final temp: 145°F-150°F). Rich pink throughout.
• Medium-Well: Pull at 150°F (Final temp: 155°F+). Thin line of pink.

For a thick cut like the Bone-In Filet Mignon (14 oz) or the Tomahawk, medium-rare is ideal because it allows enough heat to render the intramuscular fat without drying out the muscle fibers.

The Resting Period

Resting is not optional. As the meat cooks, the muscle fibers contract and push moisture toward the center. If you slice it immediately, those juices will run out onto your cutting board, leaving you with dry meat.

• How long? Rest a Tomahawk for at least 15 minutes.
• The Setup: Place it on a warm plate or cutting board and tent it loosely with aluminum foil. Do not wrap it tightly, or the steam will soften the beautiful crust you just created.
• Aromatics: This is the perfect time to place a knob of high-quality butter or a sprig of rosemary on top of the steak. The residual heat will melt the butter and infuse the crust with flavor.

Summary: Pull the steak 5-10 degrees before your target temperature and let it rest for at least 15 minutes to allow the juices to redistribute and the carryover cooking to finish.

Slicing, Presentation, and Menu Planning

A Tomahawk is a communal experience. Once it has rested, the way you slice and serve it determines the final impact of the meal.

How to Slice a Tomahawk

1. Remove the Bone: Hold the bone "handle" and run a sharp carving knife along the curve of the bone to separate the entire eye of the ribeye in one piece.
2. The "Chef's Reward": Set the bone aside. There is often delicious, crispy meat left on the bone that is perfect for the griller to enjoy.
3. Against the Grain: Look at the muscle fibers of the meat. Slice the steak crosswise (against the grain) into thick, half-inch strips. This ensures every bite is as tender as possible.
4. Reassemble: For a stunning presentation, fan the slices back out next to the bone on a large wooden board.

Side Dish Inspiration

A steak this rich needs sides that provide contrast—either through acidity, crunch, or earthy flavors.

• Starch: Duck fat roasted potatoes or a classic loaded baked potato.
• Vegetable: Grilled asparagus with lemon zest or charred broccolini with garlic and chili flakes.
• Sauce: While a great steak stands alone, a fresh chimichurri or a red wine reduction can add a bright note to the heavy marbling.
• Surf and Turf: Want to go over the top? Add some jumbo grilled shrimp or a lobster tail to turn your dinner into a true Land and Sea feast.

Wine Pairings

The high fat content of the ribeye calls for a wine with significant tannins to cleanse the palate. A bold Cabernet Sauvignon, a Malbec, or a Syrah are classic choices that stand up to the richness of the beef.

Summary: Carve the meat off the bone and slice against the grain for maximum tenderness. Pair with acidic or earthy sides and a bold red wine to balance the richness.

Storage and Best Practices for Leftovers

In the unlikely event that you have leftovers, handling them correctly will ensure they are just as delicious the next day.

Safe Storage

Place any remaining steak in an airtight container or wrap it tightly in plastic wrap. It will stay fresh in the refrigerator for 3 to 4 days. If you know you won't eat it by then, the meat can be frozen, though it is best enjoyed fresh.

How to Reheat

The goal of reheating is to warm the meat without cooking it further.

• The Oven Method: Place slices in a baking dish with a splash of beef broth. Cover with foil and warm at 250°F until just heated through.
• The Pan Sear: Quickly sear slices in a hot pan with a little butter for 30 seconds per side. This is excellent for making steak sandwiches or adding to a salad.
• Cold Slices: Cold, thinly sliced ribeye is actually a delicacy. Use it on a sourdough sandwich with horseradish cream for a premium lunch.

Food Safety Reminders

Always ensure your hands, surfaces, and thermometers are cleaned after touching raw meat. When your order arrives from Land and Sea Delivery, verify that the packaging is intact and the meat is at a safe, cold temperature. Our commitment to quality means we take every precaution to ensure your food arrives in peak condition.

Summary: Store leftovers in airtight containers for up to 4 days. Reheat gently to avoid overcooking, or enjoy the steak cold in sandwiches.

Conclusion

Mastering the art of how to cook a tomahawk steak on a gas bbq is a milestone for any home cook. It requires patience, the right tools, and, most importantly, a commitment to quality ingredients. By using the reverse sear method, you respect the integrity of the meat, ensuring that every ounce of that beautifully marbled ribeye is cooked to perfection.

From the initial 24-hour dry brine to the final, crucial rest on the cutting board, each step is designed to enhance the natural flavors of the beef. Whether you are choosing the Tomahawk for its theatrical presentation or opting for a Boneless New York Strip Steak (14 oz) for a more traditional dinner, the principles of temperature control and quality sourcing remain the same.

At Land and Sea Delivery, we are proud to be your partner in these culinary adventures. We bring the finest, most flavorful cuts directly to your door so you can focus on the joy of grilling and the pleasure of sharing a world-class meal with your community. We invite you to explore our full Beef Collection and experience the difference that premium sourcing makes. Ready to start your next grilling project? Visit our Shop today and let our Home Delivery service bring the best of the land and sea to your kitchen.

FAQ

How long does it take to cook a Tomahawk on a gas grill?

On average, a 2-inch thick Tomahawk will take about 45 to 60 minutes of indirect cooking to reach the initial target temperature of 115°F. Following that, the final sear takes only about 4 to 5 minutes total. Always budget an additional 15 to 20 minutes for the resting period.

Do I need to cut the bone off before grilling?

No! The bone is the defining feature of the Tomahawk. Not only does it provide a stunning look, but it also helps insulate the meat and acts as a heat sink during the resting process. Only trim the bone if it is physically too long to fit inside your grill with the lid closed.

Can I use a rub instead of just salt and pepper?

Absolutely. While we recommend a simple salt dry brine to let the beef flavor shine, you can apply a sugar-free beef rub or cracked black pepper just before the steak goes onto the grill. Avoid rubs with high sugar content, as they can burn during the high-heat searing phase.

What if I don't have a digital thermometer?

For a cut as premium as a Tomahawk, we strongly recommend investing in a digital instant-read thermometer. Estimating by "feel" or time is very difficult with a steak this thick, and a thermometer is the only way to guarantee your desired level of doneness.

Is the Tomahawk better than a regular ribeye?

In terms of the actual meat, a Tomahawk is the same cut as a ribeye. However, the extra thickness (which ensures a better crust-to-interior ratio) and the bone-in presentation make it a superior choice for special events and shared meals.

How do I prevent flare-ups on my gas BBQ?

Flare-ups are caused by fat dripping onto the burners. During the indirect phase, this is rarely an issue. During the sear, if you see a flame, simply use your tongs to move the steak to a different part of the hot zone. Keeping your grill grates clean also significantly reduces flare-ups.

How should I store the steak if I’m not cooking it immediately?

If you aren't cooking your steak within 48 hours of it arriving via Home Delivery, it is best to keep it in its original vacuum-sealed packaging in the coldest part of your refrigerator. For longer storage, the freezer is best, but remember to allow ample time for a slow thaw.