Perfectly Cook a Tomahawk Steak on a Gas Grill in Minutes
Written By Avi Green
Barbecue enthusiasts, rejoice! If youve been wondering how long do you cook a tomahawk steak on a gas grill, then youre in the right place. Theres nothing like the mouth-watering aroma and flavor of a perfectly grilled tomahawk steak. But achieving that level of perfection requires a blend of technique, timing, and a touch of BBQ magic.
Understanding Your Tomahawk Steak
Firstly, its essential to understand what a tomahawk steak is. A tomahawk steak is essentially a ribeye steak, but with at least five inches of rib bone left intact. This extra length of bone gives the steak its signature tomahawk shape, making it not only flavorful but also quite the show-stopper at any cookout.
The Anatomy of a Tomahawk Steak
The sheer size of a tomahawk steak can be intimidating. Were talking about a cut that can weigh anywhere from 30 to 45 ounces. This hefty size and thickness mean that its crucial to cook it properly to ensure even cooking throughout the meat. Unlike thinner steaks that can be quickly seared and served, tomahawks require a more delicate balance of heat and time.
Getting Your Gas Grill Ready
First things first, make sure your gas grill is clean and ready to tackle this beast of a steak. Preheat your grill to about 450F to 500F. A high temperature is necessary to achieve that perfect sear on the exterior of the steak while still allowing the inside to remain juicy and flavorful. Learn more about grilling with gas.
Setting Up for Two-Zone Cooking
To cook a tomahawk steak, the best method is to use a two-zone cooking setup. This means having one side of your grill on high heat for searing and the other side on low or indirect heat for slow cooking. This setup allows you to get a stellar sear while also cooking the steak evenly.
Step-by-Step Cooking Guide
Now, lets get into the nitty-gritty of how to cook your tomahawk steak.
Step 1: Seasoning the Steak
Generously season your tomahawk steak with salt and pepper or your favorite grill seasoning. Let the steak sit at room temperature for about 30 minutes to absorb the seasoning and ensure even cooking.
Step 2: Searing the Steak
Place your steak on the hot side of the grill. Sear each side for about 3-4 minutes until you achieve a beautiful crust. The high heat will caramelize the exterior, providing that savory grill flavor we all love.
Step 3: Slow Cooking
After searing, move the steak to the cooler side of the grill for indirect cooking. Close the lid and let it cook for about 20-30 minutes, depending on the thickness and your desired level of doneness. Use a meat thermometer to check the internal temperature; aim for 125F for rare, 135F for medium-rare, and 145F for medium.
Step 4: Resting the Steak
Once your steak reaches the desired internal temperature, remove it from the grill and let it rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful bite every time.
Quick Reference Timings
- Rare: Sear 3-4 minutes per side, then 20-25 minutes on indirect heat (125F)
- Medium-Rare: Sear 3-4 minutes per side, then 25-30 minutes on indirect heat (135F)
- Medium: Sear 3-4 minutes per side, then 30-35 minutes on indirect heat (145F)
FAQs
How thick should a tomahawk steak be?
A typical tomahawk steak is around 2 to 2.5 inches thick. This thickness ensures that you can sear the exterior without overcooking the interior.
Can you cook a tomahawk steak on a regular grill?
Yes, you can! However, using a gas grill with a two-zone setup will give you the best results.
How do you store leftovers?
Leftover tomahawk steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.
Conclusion
Mastering the art of cooking a tomahawk steak on a gas grill takes a bit of practice, but the results are undoubtedly worth it. With these tips and techniques, youll be able to impress your guests with a perfectly cooked, flavorful steak every time. For more grilling tips, check out our other guides on cooking chicken skewers, swordfish, and sirloin steak.
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