How to Grill a Tomahawk Steak on Gas Grill Perfectly

Table of Contents

1. Introduction
2. Understanding the Tomahawk Steak
3. Selecting the Right Steak for the Occasion
4. Preparation: The Secret to a Perfect Crust
5. Setting Up Your Gas Grill for Two-Zone Cooking
6. How to Grill a Tomahawk Steak on Gas Grill: The Reverse Sear Method
7. Alternative: The Traditional Sear Method
8. Monitoring Doneness and Temperature
9. The Importance of the Final Rest
10. Carving and Serving Your Masterpiece
11. Perfect Pairings: Sides and Sauces
12. Storage and Handling of Leftovers
13. Elevate Your Next Meal with Land and Sea Delivery
14. FAQ

Introduction

Have you ever stood at a butcher’s counter and felt your heart skip a beat at the sight of a massive, long-boned ribeye that looks like something straight out of a prehistoric feast? The tomahawk steak is more than just a piece of meat; it is a culinary statement. It is the kind of cut that commands respect, turns a backyard gathering into an event, and provides a flavor profile that only a thick, well-marbled ribeye can offer. While many believe that such a majestic cut requires a professional chef or a complex charcoal setup, the truth is that you can achieve steakhouse-quality results right in your own backyard using your gas grill.

At Land and Sea Delivery, we believe that every home cook should have the confidence to prepare premium cuts with precision. Whether you are celebrating a milestone or simply want to elevate your weekend dinner, understanding how to grill a tomahawk steak on gas grill is a fundamental skill for any enthusiast. This post is designed to take you from a curious cook to a confident grill master. We will dive deep into the anatomy of the tomahawk, the science of the reverse sear, and the specific nuances of managing heat on a gas appliance to ensure your steak is juicy, tender, and perfectly crusted every single time.

By the time you reach the end of this guide, you will have a comprehensive understanding of selection, preparation, cooking techniques, and presentation. We will cover everything from the importance of intramuscular fat to the specific burner configurations needed to create a two-zone heating environment. We are here to empower you to take the finest offerings from our Beef Collection and turn them into a memorable dining experience.

Understanding the Tomahawk Steak

Before you even fire up the burners, it is essential to understand exactly what is sitting on your cutting board. The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. The bone is "Frenched," which is a culinary term meaning the meat and fat have been stripped away, leaving the white bone exposed for a dramatic, axe-like appearance.

The Anatomy of the Cut

The tomahawk is primarily composed of the Longissimus dorsi (the eye of the ribeye) and the Spinalis dorsi (the ribeye cap). The cap is widely considered the most flavorful and tender part of the entire animal, characterized by heavy marbling and a melt-in-your-mouth texture. Because a tomahawk is cut based on the width of the rib bone, these steaks are almost always at least two inches thick. This thickness is a blessing for flavor but a challenge for cooking, as it requires more than just a quick sear to reach the proper internal temperature.

Why Choose a Tomahawk?

While a standard Boneless Ribeye (Prime, 16 oz) is an incredible meal, the tomahawk is chosen for its "wow" factor. It is the ultimate sharing steak. A single Tomahawk typically weighs between 38 and 42 ounces, making it the perfect centerpiece for a dinner for two or even a small group. The bone itself doesn't necessarily infuse the meat with massive amounts of flavor during the quick cooking process, but it does act as a thermal conductor and helps the meat retain its shape and juices while resting.

Summary: The tomahawk is a thick-cut, bone-in ribeye known for its dramatic presentation and rich marbling. Its thickness necessitates specific cooking strategies to ensure even doneness.

Selecting the Right Steak for the Occasion

Success starts with sourcing. When you are learning how to grill a tomahawk steak on gas grill, you are making an investment in time and quality. You want to ensure the raw product meets high standards.

Color and Freshness

Look for a steak that exhibits a vibrant, deep red color. This indicates freshness and proper handling. Avoid meat that appears grey or overly dark, as this can be a sign of age or poor storage. At Land and Sea Delivery, we prioritize freshness through our Home Delivery service, ensuring that the meat arrives at your door in peak condition.

The Importance of Marbling

Marbling refers to the white flecks of intramuscular fat within the red meat. This is not the thick layer of fat on the outside, but the "spiderweb" of fat throughout the muscle. During the grilling process, this fat renders, basting the meat from the inside out and providing that characteristic richness. When browsing our Shop, look for steaks with consistent, fine marbling rather than large, isolated chunks of fat.

Sizing and Thickness

Because the bone dictates the width, most tomahawks will be about 2 to 2.5 inches thick. This is ideal for the reverse sear method. If you are feeding a crowd, you might consider adding other cuts like a 36 Ounce Porterhouse or a few Bone-In Filet Mignon (14 oz) to offer a variety of textures and flavors.

Summary: High-quality tomahawks should have deep red color and significant intramuscular marbling. Choosing a thick cut is essential for the best results on a gas grill.

Preparation: The Secret to a Perfect Crust

One of the most common mistakes home cooks make is taking a steak directly from the refrigerator and placing it on the grill. For a cut as thick as a tomahawk, this will almost certainly result in a cold, undercooked center and a burnt exterior.

Bringing the Steak to Room Temperature

Remove your steak from its packaging and let it sit on the counter for at least 60 to 90 minutes before you intend to grill. This takes the "chill" off the meat, allowing the muscle fibers to relax and ensuring that the heat from the grill doesn't have to work quite as hard to penetrate to the core.

The Power of Dry Brining

For the absolute best results, we recommend a "dry brine" process. This involves seasoning the steak liberally with kosher salt at least two hours (and up to 24 hours) before cooking.

1. Pat it Dry: Use paper towels to remove all surface moisture. Moisture is the enemy of a good sear.
2. Season Liberally: Salt doesn't just flavor the meat; it breaks down proteins and helps the meat retain moisture during cooking.
3. Rest: Place the seasoned steak on a wire rack over a baking sheet in the fridge (if doing this for several hours) or on the counter (if cooking soon). The salt will draw moisture out, dissolve into a brine, and then be reabsorbed into the meat.

Seasoning Beyond Salt

While salt is the most important ingredient, many enthusiasts enjoy a "SPG" blend—Salt, Pepper, and Garlic powder. If you want to let the natural beef flavor of a Bone-In Ribeye (22 oz) shine, keep it simple. If you prefer more complexity, look for a premium steak rub that doesn't contain too much sugar, as sugar can burn quickly over the high heat of a gas grill.

Summary: Proper preparation involves bringing the meat to room temperature and dry brining with salt to ensure a dry surface and deep seasoning.

Setting Up Your Gas Grill for Two-Zone Cooking

The biggest challenge with a gas grill is that the heat is often very direct and intense. If you leave a two-inch steak over an open flame for the entire duration of the cook, you will end up with a charred mess. The solution is two-zone cooking.

Creating the Zones

Most modern gas grills have three or more burners. To set up for two-zone cooking:

• The Hot Zone: Turn one or two burners on one side to medium-high or high.
• The Cool Zone: Keep the burners on the other side completely off.
• Ambient Temperature: Your goal is to create an "oven" environment on the cool side of the grill, with an ambient temperature of roughly 225°F to 275°F.

Equipment Essentials

To master the tomahawk, you need more than just a spatula.

• Internal Thermometer: This is non-negotiable. An instant-read thermometer or a leave-in probe thermometer is the only way to ensure accuracy.
• Long-Handled Tongs: The tomahawk is heavy and the bone can be awkward. You need sturdy tongs to flip the meat without piercing it.
• Cleaning Tools: Ensure your grates are scrubbed clean before starting. Old residue can cause sticking and off-flavors.

Summary: Two-zone cooking creates a high-heat area for searing and a low-heat area for gentle cooking, which is vital for thick steaks.

How to Grill a Tomahawk Steak on Gas Grill: The Reverse Sear Method

The reverse sear is widely regarded as the gold standard for thick steaks. Unlike traditional grilling where you sear first and then finish cooking, the reverse sear flips the script. You cook the meat low and slow first, then finish with a high-heat sear.

Step 1: Low and Slow

Place your prepared tomahawk on the cool side of the grill. Position the steak so the bone is facing the hot burners; the bone acts as a heat shield, protecting the more delicate meat. Close the lid and let the grill work like a convection oven.

Flip the steak every 15 to 20 minutes to ensure even cooking. Your target is an internal temperature of about 115°F for a medium-rare finish. This process can take anywhere from 45 to 90 minutes depending on your grill's temperature and the thickness of the meat.

Step 2: The Resting Phase (Part 1)

Once the steak hits 115°F, remove it from the grill and place it on a tray. Tent it loosely with foil. While the steak rests, turn all the burners on your grill to the highest setting. Close the lid and let the grates get "screaming hot" for about 10 minutes.

Step 3: The Sear

Now it’s time for the fireworks. Place the steak on the hottest part of the grill. You are not looking to "cook" the meat anymore; you are looking to create a crust (the Maillard reaction).

• Flip Often: Contrary to old-school advice, flipping the steak every 30 to 60 seconds during the searing phase helps create an even, edge-to-edge crust without overcooking the interior.
• Don't Forget the Edges: Use your tongs to hold the steak upright and sear the thick fat cap on the side.
• Target Temperature: Pull the steak off the grill when the internal temperature reaches 130°F to 135°F for medium-rare.

Summary: The reverse sear method involves slowly bringing the steak to temperature on the indirect side of the grill before finishing with a high-heat sear for the perfect crust.

Alternative: The Traditional Sear Method

While we recommend the reverse sear, some grillers prefer the traditional "sear-then-roast" method. This is often faster but requires more vigilance to avoid a large "grey band" of overcooked meat beneath the crust.

The Hot Start

1. Preheat your grill to high.
2. Place the tomahawk directly over the flames.
3. Sear for 4–5 minutes per side until you have deep grill marks and a dark crust.
4. Move the steak to the cool side of the grill.

The Finish

Reduce the heat on your active burners so the grill temperature stays around 300°F. Close the lid and continue cooking until you reach your desired internal temperature. This method works well if you are also grilling smaller items like Wagyu Flat Iron or Outside Skirt Steak (8 oz) which cook much faster and can be done entirely over direct heat.

Summary: Traditional searing starts with high heat and finishes with indirect heat. It is quicker but can result in less even internal doneness compared to the reverse sear.

Monitoring Doneness and Temperature

Relying on "feel" or time-per-pound is a recipe for disappointment when dealing with a premium Beef Collection item. Use a thermometer.

Temperature Guide for Steak

• Rare: 120°F - 125°F (Cool, red center)
• Medium-Rare: 130°F - 135°F (Warm, red center - Recommended)
• Medium: 140°F - 145°F (Warm, pink center)
• Medium-Well: 150°F - 155°F (Slightly pink center)
• Well Done: 160°F+ (Little to no pink)

Keep in mind that "carryover cooking" is a real phenomenon. The internal temperature of a massive tomahawk will likely rise another 5 degrees while it rests. Pull the meat when it is 5 degrees below your target.

Summary: Use an instant-read thermometer and pull the meat 5 degrees before your target temperature to account for carryover cooking.

The Importance of the Final Rest

You’ve spent an hour or more carefully managing the heat. Do not ruin it by slicing the steak immediately. When meat cooks, the muscle fibers tighten and push juices toward the center. If you cut it right away, those juices will end up on your cutting board instead of in your mouth.

How to Rest Properly

Place the steak on a warm plate or cutting board and tent it loosely with aluminum foil. Let it rest for at least 10 to 15 minutes. For a tomahawk of this size, 15 minutes is ideal.

Adding Finishing Touches

While the steak is resting, you can add "resting butter." Place a few pads of high-quality salted butter or a compound butter (butter mixed with herbs and garlic) on top of the meat. As it melts, it will mingle with the juices and create a natural sauce. This is also the best time to add fresh-cracked black pepper. Adding pepper too early can sometimes lead to a bitter, burnt taste during the high-heat searing phase.

Summary: Resting for 15 minutes allows the juices to redistribute, ensuring a tender, moist steak. Adding butter during this phase enhances the richness.

Carving and Serving Your Masterpiece

The presentation of a tomahawk is half the fun. When it is time to serve, you have two main options: serving it whole or carving it for guests.

The Professional Carve

1. Remove the Bone: Hold the bone "handle" and run a sharp carving knife along the curve of the bone to separate the meat. Set the bone aside (someone will likely want to gnaw on it later!).
2. Slice Against the Grain: Look at the muscle fibers of the ribeye. Slice the meat into thick strips (about 1/2 inch) perpendicular to those fibers. This ensures the shortest possible muscle fibers in every bite, maximizing tenderness.
3. Arrange: Place the sliced meat back next to the bone on a large platter for a stunning presentation.

Slicing for Different Cuts

If you are also serving other steaks from our Beef Collection, such as a Boneless New York Strip Steak (14 oz) or a Filet Mignon (10 oz), arrange them on the same platter to create a "steakhouse sampler" feel.

Summary: Carve the meat away from the bone and slice against the grain for maximum tenderness. Reassemble on a platter for a beautiful presentation.

Perfect Pairings: Sides and Sauces

A steak this magnificent deserves side dishes that can hold their own. Think of flavors that provide contrast—acid to cut through the fat, or earthiness to complement the beef.

Classic Steakhouse Sides

• Garlic Smashed Potatoes: Use plenty of butter and roasted garlic.
• Grilled Asparagus: Toss with olive oil, salt, and a squeeze of lemon juice. You can grill these on the hot side of the grill while the steak is resting.
• Creamed Spinach: A rich, velvety classic that balances the charred exterior of the meat.

Sauce Ideas

While a well-cooked tomahawk needs nothing but salt, a sauce can add a fun dimension.

• Chimichurri: A bright, herbaceous Argentinian sauce made with parsley, oregano, garlic, oil, and vinegar.
• Red Wine Reduction: A deep, savory sauce made by simmering beef stock and red wine until syrupy.
• Horseradish Cream: Perfect for those who love a bit of "bite" with their ribeye.

Summary: Choose sides like roasted potatoes or grilled greens, and consider a bright sauce like chimichurri to balance the richness of the ribeye.

Storage and Handling of Leftovers

In the unlikely event that you have leftovers, they can be transformed into incredible meals the next day.

Best Practices for Storage

Once the meat has cooled, store it in an airtight glass container in the refrigerator. It will stay fresh for up to three days. We recommend removing the meat from the bone before storing to save space.

How to Reheat

The key to reheating is avoiding the microwave, which will turn your beautiful medium-rare steak into rubber.

• The Sizzle: Slice the cold steak thinly. Heat a skillet over medium-high heat with a little oil or butter. Flash-sear the slices for 30 seconds per side—just enough to warm them through without cooking the center further.
• Uses: Leftover tomahawk is perfect for steak sandwiches, steak and eggs, or atop a crisp Caesar salad.

Summary: Store leftovers in airtight containers for up to three days. Reheat quickly in a skillet to preserve the texture.

Elevate Your Next Meal with Land and Sea Delivery

Mastering the art of grilling a tomahawk is a journey that begins with the best ingredients. At Land and Sea Delivery, we are dedicated to bringing the finest cuts from the land and the freshest catches from the sea directly to your kitchen. We understand that cooking a steak of this caliber is about more than just food; it’s about the joy of preparation, the thrill of the grill, and the community built around a shared table.

Whether you are looking for the show-stopping Tomahawk or a delicate Filet Mignon (8 oz) for a quiet weeknight, our Beef Collection is curated to meet the highest standards of quality and flavor. By following the techniques outlined in this guide—managing your gas grill zones, utilizing the reverse sear, and respecting the rest—you can achieve a result that rivals any high-end steakhouse.

We invite you to explore our full range of offerings in our Shop and experience the convenience of our Home Delivery service. From our source to your table, we are your partners in culinary excellence.

FAQ

How long does it take to grill a tomahawk on a gas grill?

The total time depends on the thickness of the steak and your desired doneness. Generally, using the reverse sear method, it takes 45 to 60 minutes of indirect cooking followed by 5 to 10 minutes of high-heat searing. Always rely on internal temperature rather than time.

Why is my tomahawk steak tough?

Toughness usually results from one of three things: skipping the room-temperature rest before cooking, overcooking the meat past medium, or failing to let the meat rest for 15 minutes after it comes off the grill. Additionally, ensure you are slicing against the grain.

Can I use a smoker box on my gas grill for this?

Yes! If you want to add a smoky flavor, place a smoker box with wood chips over the active burner during the indirect cooking phase. This allows the meat to absorb the smoke while it slowly comes up to temperature.

Is the bone included in the weight?

Yes, when you purchase a tomahawk, the weight includes the large rib bone. While you aren't eating the bone, it is essential for the presentation and the specific cooking dynamics of the cut.

What is the difference between a tomahawk and a Côte de Boeuf?

A Côte de Boeuf is also a bone-in ribeye, but the bone is usually trimmed much shorter than the long "handle" found on a tomahawk. They are cooked using very similar methods.

Do I need to oil the steak or the grill grates?

It is best to lightly oil the steak rather than the grates. Using a high-smoke-point oil (like avocado or grapeseed oil) on the meat helps the seasonings stick and prevents the steak from sticking to the grill while also facilitating a better crust.

How do I prevent the bone from burning?

If you want the bone to stay white and clean for presentation, you can wrap the exposed bone in aluminum foil during the grilling process. However, many people enjoy the rustic look of a slightly charred bone.