How To Gas Grill A Tomahawk Steak For Perfect Results

To gas grill a tomahawk steak perfectly, start by preheating your grill to high heat, then sear the steak for 2-3 minutes on each side to lock in flavor, and finish cooking at a lower temperature until it reaches your desired doneness. Let it rest before slicing for juicy, tender results. A good rule of thumb is to use direct heat for searing and indirect heat for finishing the cooking process, ensuring an evenly cooked and flavorful steak.

Grilling a tomahawk steak on a gas grill is all about mastering the balance between high heat and gentle cooking. By searing the steak over direct flames initially, you develop that irresistible crust, then lowering the heat allows the inside to cook evenly without burning. This method guarantees a juicy, tender, and beautifully charred steak that’s sure to impress. Whether you’re a seasoned griller or new to outdoor cooking, this straightforward approach makes achieving restaurant-quality results at home easy and satisfying.

How to Gas Grill a Tomahawk Steak

Preparing Your Grill for the Perfect Tomahawk

Before you start grilling, make sure your gas grill is clean and ready. Remove any old grease or food residue to prevent flare-ups and ensure even heat distribution. Check that all burners are functioning properly and adjust the fuel level as needed.

Setting Up the Grill Zones

Create two distinct zones on your grill: a direct heat zone for searing and an indirect heat zone for cooking through. Turn on the burners on one side to high heat and leave the other side off or on low. This setup allows you to sear the steak and then finish it gently.

Choosing the Right Tomahawk Steak

Select a premium quality tomahawk steak with good marbling. Marbling refers to the streaks of fat throughout the meat, which adds flavor and tenderness when cooked. Aim for a steak that weighs between 30 to 40 ounces for a hearty meal.

Preparing the Steak for Grilling

Remove the steak from the refrigerator about 30 minutes before grilling to bring it to room temperature. Pat it dry with paper towels to remove excess moisture, which helps achieve a flavorful crust. Season generously with salt, pepper, and any preferred spices or herbs.

Preheating and Setting up the Grill

Preheat your gas grill to a temperature of around 450°F to 500°F for searing. Close the lid during preheating to allow the grill to reach the desired temperature evenly. Using a thermometer can help monitor the heat accurately.

Using a Two-Zone Fire for Better Control

This setup is essential for cooking thick cuts like the tomahawk. Sear the steak over high direct heat to develop a crust, then move it to indirect heat for gentle cooking to your desired internal temperature. This method prevents burning while ensuring the meat cooks evenly.

Seared and Cooked: The Grilling Process

Place the steak on the hot side of the grill to sear for about 2 to 3 minutes per side. Use tongs to flip the steak to avoid piercing the meat and losing juices. After searing, move the steak to the cooler side to finish cooking.

Achieving the Perfect Internal Temperature

Use a reliable digital meat thermometer to check internal temperatures. For rare, aim for 125°F; for medium-rare, 135°F; medium at 145°F; medium-well at 155°F; and well-done at 160°F. Remember that the steak continues to cook slightly after removing from the grill.

Finishing and Resting the Steak

Once the desired temperature is reached, remove the steak from the grill and transfer it to a cutting board. Cover loosely with foil and let it rest for 10 minutes. Resting allows juices to redistribute, resulting in a more tender and flavorful steak.

Optional: Adding Flavor with Baste or Butter

While resting, you can add a pat of butter or a sprinkle of herbs on top of the steak. This adds richness and enhances flavor. Basting the steak during the last minute can also give it an extra layer of taste.

Slicing and Serving Your Tomahawk Steak

Cut the steak against the grain into slices about half an inch thick for tenderness. Arrange the slices on a serving platter and garnish with fresh herbs or a drizzle of olive oil. Serve immediately for the best experience.

Pairing and Presentation Tips

Pair your tomahawk steak with grilled vegetables, a fresh salad, or your favorite potatoes. A glass of red wine or craft beer complements the rich flavors nicely. Present the steak on a rustic board or platter for an appealing presentation.

Maintenance and Clean-up After Grilling

After grilling, turn off all burners and let the grill cool down. Use a grill brush to clean off any residue from the grates. Proper maintenance keeps your grill in top condition for future barbecue sessions.

Additional Tips for Success

– Always use fresh, high-quality meat for the best flavors.
– Maintain consistent heat throughout the process.
– Use a meat thermometer to avoid overcooking or undercooking.
– Keep a spray bottle of water handy to control flare-ups.
– Experiment with different seasonings and marinades to customize flavors.

Related Topics to Explore

For those interested in extending their grilling skills, consider learning about smoking techniques, making homemade marinades, or exploring different types of grills. Each approach enhances your ability to create chef-quality dishes at home.

By following these steps, you’ll be able to achieve a perfectly cooked, flavorful tomahawk steak on a gas grill. Proper preparation, temperature control, and resting are key to bringing out the best qualities in this impressive cut of meat. Happy grilling!

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Frequently Asked Questions

What temperature should the gas grill be set to when preparing a tomahawk steak?

Set your gas grill to a high heat, around 450°F to 500°F (230°C to 260°C). This ensures a good sear on the steak’s exterior while allowing the inside to cook to your desired level of doneness. Use a grill thermometer to monitor the temperature accurately throughout the cooking process.

How long should I cook a tomahawk steak on a gas grill to achieve a medium-rare finish?

For a medium-rare finish, cook the steak for approximately 4 to 5 minutes per side over direct high heat. Keep the lid closed during grilling to maintain consistent heat. Use a meat thermometer to check the internal temperature, aiming for 130°F (54°C) for medium-rare. After grilling, let the steak rest for 5-10 minutes before slicing.

Should I use direct or indirect heat when grilling a tomahawk steak, and why?

Start the steak over direct heat to get a good sear on both sides, which develops flavor and creates a crust. After searing, move the steak to the indirect heat zone to finish cooking to your desired internal temperature. This method helps prevent the steak from overcooking and promotes even cooking throughout.

What kind of oil is best for greasing the grill grates before cooking?

Use a high-heat oil such as vegetable oil, canola oil, or grapeseed oil. These oils have a high smoke point, which helps prevent sticking and ensures the grill grates remain in good condition. Lightly brush the oil over the grates just before placing the steak on the grill.

How can I ensure my tomahawk steak remains juicy and tender during grilling?

Start with a room-temperature steak to promote even cooking. Season the steak generously and consider marinating or dry-brining it beforehand. Avoid flipping the steak too often—flip it only once or twice during grilling. Also, let the steak rest for at least 5 minutes after removing it from the grill to allow the juices to redistribute.

Final Thoughts

To gas grill a tomahawk steak, start by preheating your grill to high heat. Season the steak generously with salt and pepper for added flavor. Sear each side for 4-5 minutes to develop a nice crust. Move the steak to indirect heat and cook until it reaches your desired doneness. Let it rest for a few minutes before slicing. Following these steps ensures a perfect, juicy tomahawk steak every time.