To grill a tomahawk steak on a gas grill, use the reverse sear method by cooking over low indirect heat until 115°F, then searing over high heat.
The tomahawk steak is the showstopper of the butcher shop. It is essentially a ribeye with at least five inches of rib bone left intact, resembling the handle of an axe. Because this cut is massive—often two inches thick and weighing over two pounds—cooking it requires a different strategy than a standard supermarket steak. Throwing it directly over high heat will burn the outside long before the center warms up.
Using a gas grill gives you precise temperature control, which is the secret to handling such a thick cut of beef. You don’t need charcoal to get a restaurant-quality crust. You just need to manage your heat zones correctly. This guide breaks down the process so you can serve a perfectly cooked steak without the stress of ruining an expensive piece of meat.
Why The Reverse Sear Method Is Necessary
Thick cuts like the tomahawk require the reverse sear technique. This method flips the traditional grilling script. Instead of searing first and finishing in the oven or covered grill, you cook the meat slowly at a low temperature first and sear it at the very end.
Cooking slowly allows the internal temperature to rise gradually. This results in an even color from edge to edge, eliminating the gray band of overcooked meat that often plagues thick steaks. Once the inside is near your target temperature, you blast the exterior with high heat to create the Maillard reaction—that savory, brown crust everyone loves.
Benefits of reverse searing on gas:
- Better control — You can hold a steady low temperature easier on gas than charcoal.
- Drier surface — The slow cook dries out the exterior, allowing for a faster, crisper sear later.
- Tenderness — Gentle heat breaks down intramuscular fat without tightening the muscle fibers too quickly.
Selecting And Prepping Your Tomahawk Steak
Success starts before you light the grill. Since you are investing in a premium cut, take time to prepare it properly. Look for a steak with abundant marbling (white flecks of fat) throughout the red meat. This fat renders down during the long cook, basting the steak from the inside.
Temperature Tempering
Never cook a tomahawk cold straight from the fridge. A cold center takes too long to cook, which leads to the outer layers drying out. Pull the steak out of the refrigerator at least one hour before grilling. This brings the meat closer to room temperature and ensures even cooking.
Dry Brining For Flavor
Seasoning right before cooking is fine, but dry brining is better. Salt pulls moisture from the surface, dissolves into a brine, and then gets reabsorbed into the meat. This seasons the steak deep inside, not just on the crust.
How to dry brine:
- Pat dry — Use paper towels to remove all surface moisture from the steak.
- Salt heavily — Coat all sides, including the thick edges, with Kosher salt.
- Wait — Let it sit on a wire rack for 1 to 24 hours in the fridge. If you are short on time, 45 minutes on the counter works too.
The Binder And Rub
Right before grilling, apply a binder. Olive oil works, but yellow mustard is excellent because it helps seasonings stick and cooks off without leaving a distinct mustard flavor. After the binder, apply a coarse black pepper rub. Avoid rubs with high sugar content, as they will burn during the final sear.
Setting Up Your Gas Grill For Indirect Heat
You cannot grill a tomahawk using direct flame for the whole process. You need to create two distinct zones: a cool zone for cooking and a hot zone for searing. This setup turns your gas grill into a convection oven.
Two-Burner Grills
Turn one burner on high and leave the other completely off. You will place the steak on the side clearly off. This creates a directional heat flow.
Three Or Four-Burner Grills
Light the outer burners (left and right) or just the far-left burners. Leave the middle or far-right area off. The goal is to keep the ambient temperature in the grill hood around 225°F to 250°F. Use an oven thermometer on the grate to verify the ambient temperature, as hood thermometers are notoriously inaccurate.
Pro tip: Clean your grates thoroughly before starting. Old carbon buildup tastes bitter and can ruin the crust of fresh meat.
How To Grill A Tomahawk Steak On Gas Grill – The Steps
Follow these steps closely to nail the perfect medium-rare doneness. If you prefer a different doneness, adjust the pull temperatures based on the chart in the next section.
1. The Slow Cook Phase
Place the seasoned tomahawk on the “cool” side of the grill, away from any direct flame. Position the bone facing the hotter side of the grill to protect the meat, as the bone can handle more heat. Close the lid.
Monitor the internal temperature using a reliable digital meat probe. You are aiming for an internal temperature of roughly 115°F to 120°F. This usually takes between 45 minutes to an hour, depending on the thickness of the steak and your grill’s airflow.
Check halfway:
- Flip once — About 25 minutes in, flip the steak to ensure even heating on both sides.
- Rotate — If one side of the grill is hotter, rotate the steak so the cooler side faces the heat.
2. The Rest Period
Once the steak hits 115°F (for medium-rare), remove it from the grill. Place it on a cutting board or a room-temperature plate. Tent it loosely with aluminum foil. Do not wrap it tight, or you will steam the crust soft.
While the steak rests, crank all your gas burners to high. You want the grill grates to become scorching hot—ideally 500°F or higher. This takes about 10 to 15 minutes, which is the perfect amount of rest time for the meat.
3. The High-Heat Sear
Return the steak to the grill, placing it directly over the hottest burner. You are no longer cooking the inside; you are simply texturing the outside.
- Sear side A — Grill for 60 to 90 seconds. Press down gently with tongs to ensure good contact with the grates.
- Rotate — Turn the steak 45 degrees and sear for another 45 seconds if you want diamond grill marks.
- Flip and repeat — Flip the steak and sear the other side for 60 to 90 seconds.
- Sear the fat cap — Use tongs to hold the steak vertically. Press the thick strip of fat against the grate to render it crispy.
Internal Temperatures For Doneness
Guessing doneness by touching the meat is unreliable for a cut this thick. A digital instant-read thermometer is mandatory. Remember that the temperature will rise about 5°F to 10°F after you pull the steak off the grill due to carry-over cooking.
Use this table to determine when to pull your steak during the slow-cook phase.
| Desired Doneness | Pull Temp (Slow Cook) | Final Temp (After Sear/Rest) |
|---|---|---|
| Rare | 105°F – 110°F | 120°F – 125°F |
| Medium-Rare | 115°F – 120°F | 130°F – 135°F |
| Medium | 125°F – 130°F | 140°F – 145°F |
| Medium-Well | 135°F – 140°F | 150°F – 155°F |
Finishing With Butter And Serving
The flavor of a tomahawk stands on its own, but a finish of compound butter adds a luxurious touch. While the steak is resting for the final time after the sear, place a slice of garlic-herb butter on top. The residual heat will melt the butter, glazing the meat as it mixes with the natural juices.
Slicing Techniques
Carving a tomahawk looks intimidating because of the bone, but it is straightforward. Hold the bone with one hand (use a towel if it’s hot) and run your knife along the curve of the bone to separate the meat entirely. You now have a boneless ribeye and a large bone.
Slice the meat against the grain into thick strips, about half an inch wide. Reassemble the slices next to the bone on the serving platter for that dramatic presentation.
Troubleshooting Common Issues
Even with gas grills, things can go sideways. Here is how to handle grilling a tomahawk steak on a gas BBQ when problems arise.
Managing Flare-Ups
Ribeyes are fatty. When fat drips onto the burners, it ignites. If a flare-up engulfs your steak during the sear, do not panic. Move the steak instantly to the “cool” zone until the flames die down. Close the lid to cut off oxygen if the fire persists.
The Gray Ring
If you cut into your steak and see a thick gray band of meat around the pink center, you cooked it too hot during the first stage. Next time, lower your indirect temperature. Keep the ambient grill temp under 250°F. Patience yields a better edge-to-edge color.
Bone Burn
The bone can char and become brittle during the sear. If you care about the presentation, wrap the exposed bone in a small sheet of aluminum foil before the searing phase. This keeps the bone white and clean for photos.
Key Takeaways: How To Grill A Tomahawk Steak On Gas Grill
➤ Create two zones on your gas grill for indirect cooking control.
➤ Bring steak to room temperature and dry brine before grilling.
➤ Pull steak at 115°F for medium-rare to allow for carry-over.
➤ Rest the meat specifically between the slow cook and the sear.
➤ Sear over maximum heat for only 60 to 90 seconds per side.
Frequently Asked Questions
Should I close the grill lid when searing?
Leave the lid open during the high-heat sear. You want direct heat on the surface of the meat, but you do not want the ambient heat to bake the center of the steak further. Keeping the lid up concentrates the heat on the crust while protecting the internal doneness.
Can I grill a frozen tomahawk steak?
Technically yes, but it is not recommended for a premium cut. You must use the indirect method at an even lower temperature (around 200°F), adding significant cooking time. The texture may suffer slightly due to ice crystals damaging muscle fibers. Thawing slowly in the fridge is always superior.
How do I get a smoky flavor on a gas grill?
Use a smoker box or a simple foil packet filled with wood chips. Place the packet directly over the active burner during the slow-cook phase. Hickory or oak chips pair well with beef. The smoke will penetrate the meat while it cooks at the lower temperature.
What if my tomahawk is too big for the lid to close?
If the bone is too long, you can position the steak diagonally or wrap the bone in foil and let it protrude slightly, propping the lid open with a ball of foil (though this loses heat). Alternatively, ask your butcher to trim the bone length slightly before you buy it.
Why is resting the steak so important?
Resting allows the muscle fibers to relax and reabsorb the juices that constrict during cooking. If you slice immediately, these juices spill out onto the board, leaving your steak dry. A 10-minute rest ensures every bite remains juicy and flavorful.
Wrapping It Up – How To Grill A Tomahawk Steak On Gas Grill
Mastering this massive cut comes down to patience and heat management. By utilizing the reverse sear method, you ensure the meat stays tender and juicy while achieving that steakhouse-quality crust. Trust the thermometer rather than the clock, and you will find that grilling a tomahawk is easier than it looks. Fire up the grill, pour a drink, and enjoy the process of cooking one of the best steaks money can buy.