Tomahawk Steak on Gas Grill: The Complete Grilling Guide

Introduction to Cooking Tomahawk Steak on a Gas Grill

Embarking on the culinary journey of cooking a Tomahawk Steak on a Gas Grill can transform an ordinary meal into an extraordinary experience. This guide is dedicated to teaching you the art of perfectly grilling a Tomahawk Steak, ensuring each bite is as succulent and flavorful as you’d expect from a top-tier steakhouse.

Quality and Uniqueness

What sets this steak apart is not just its dramatic presentation but also its exceptional quality. The Tomahawk is cut from the rib primal, specifically the ribeye, and includes a large section of the rib bone. This cut is known for its rich marbling, which contributes to a deeper flavor and tender texture. The marbling, a mix of fat interspersed within the muscle, melts during cooking, infusing the meat with a succulent richness that is hard to surpass.

The allure of the Tomahawk Steak lies in its combination of flavor and theatrics. It’s a showstopper, perfect for special occasions or when you want to impress. Its size alone is enough to turn heads, but it’s the taste that keeps people coming back. When cooked correctly, the Tomahawk delivers a buttery, melt-in-your-mouth experience, underscored by a subtle char and a smoky essence that only grilling can impart.

Moreover, the Tomahawk Steak is not just about taste; it’s about engaging with your food. The long bone handle invites a more primal, hands-on approach to eating, harkening back to a time when eating was not just a necessity but an event. This steak is for those who savor not only the flavor of their food but also the joy and ritual of cooking and eating.

In the following sections, we will delve into the nuances of selecting, preparing, and grilling this magnificent cut of beef, ensuring that your Tomahawk Steak experience is as unforgettable as the steak itself.

Learn About American Wagyu Beef for an insight into high-quality beef cuts, and explore Omaha Steaks Grilling Guide for expert grilling tips.

Choosing the Best Tomahawk Steak for Grilling

When it comes to grilling a Tomahawk Steak, the journey to perfection begins long before the steak hits the grill. Selecting the right steak is crucial, and there are key factors to consider to ensure you get the best quality.

What to Look for in Quality

Marbling: Look for steaks with abundant marbling. This fat within the muscle fibers melts during cooking, adding flavor and tenderness.
Thickness: A good Tomahawk should be thick, usually around 2 inches. This allows for a nice sear on the outside while keeping the inside juicy.
Color: The meat should have a bright, cherry-red color, indicating freshness.
Bone Condition: The rib bone should be long, clean, and intact, adding to the steak’s dramatic presentation.

Where to Buy

Specialty Butchers: These shops often have the best quality and can provide expert advice.
Online Gourmet Meat Suppliers: Websites like Omaha Steaks offer premium quality Tomahawk steaks with convenient delivery.
High-End Supermarkets: Some supermarkets have a good selection of quality beef cuts.
Local Farmers’ Markets: A great place to find fresh, locally-sourced Tomahawk steaks.

Selecting the perfect Tomahawk Steak is an art in itself. Paying attention to these details will ensure that your steak not only looks impressive but also delivers on taste and texture. In the next section, we’ll explore the essential tools and ingredients needed to transform your selected steak into a culinary masterpiece.

Must-Have Tools and Ingredients for Grilling Tomahawk Steak

For a successful Tomahawk Steak grilling experience, having the right tools and ingredients is as crucial as the steak itself. Here’s a comprehensive list to ensure you’re well-prepared for this culinary adventure.

Necessary Equipment

Gas Grill: A high-quality gas grill with good temperature control is essential.
Meat Thermometer: To ensure perfect doneness.
Grill Tongs: For safely turning the steak.
Cutting Board: Preferably wood or bamboo, for resting and carving the steak.
Sharp Chef’s Knife: For precise cutting.
Aluminum Foil: To tent the steak during the resting phase.

Recommended Seasonings and Marinades

Salt and Pepper: The basics can sometimes be the best. Coarse salt and freshly ground black pepper are all you need to enhance the natural flavors of the steak.
Garlic Powder and Onion Powder: These add a subtle depth to the steak’s flavor.
Fresh Herbs: Rosemary, thyme, and parsley pair wonderfully with beef.
Olive Oil: A light brush before seasoning helps the spices adhere to the steak.
Butter: For finishing the steak and adding a rich, luxurious flavor.
Marinades: If you prefer a marinade, consider a mix of olive oil, balsamic vinegar, garlic, and herbs. Remember, the Tomahawk’s flavor is already robust, so keep it simple.

Equipping yourself with these tools and ingredients will set the stage for a perfect grilling experience. In the next sections, we’ll dive into the preparation and cooking process, where these elements come together to create a mouth-watering masterpiece.

Preparing Your Tomahawk Steak for the Gas Grill

The preparation of a Tomahawk Steak is a crucial step in achieving culinary excellence. Proper seasoning and marinating not only enhance the flavor but also contribute to the texture and overall dining experience. Here’s how to master these techniques.

Seasoning Techniques

Timing: Season your Tomahawk Steak at least 40 minutes before grilling. This allows the salt to penetrate and season the meat internally.
Salt: Use coarse or kosher salt for an even, robust flavor. Salt liberally, as some will fall off during cooking.
Pepper: Freshly ground black pepper adds a spicy note. Apply it after salting for optimal adhesion.
Herbs and Spices: For added complexity, consider garlic powder, onion powder, or a touch of smoked paprika. If using dried herbs like rosemary or thyme, crush them slightly to release their oils.
Application: Ensure even coverage. Pat the seasonings gently onto the surface, covering all sides of the steak.

Marinating Tips

Simplicity is Key: Given the Tomahawk’s natural flavor, a simple marinade is often best. Olive oil, balsamic vinegar, minced garlic, and a few herbs can create a subtle yet impactful flavor.
Time: Marinate for at least 1 hour, but not more than 8 hours. Over-marinating can lead to a mushy texture.
Application: Coat the steak evenly, and allow it to sit in the refrigerator. Remember to bring the steak to room temperature before grilling.
Post-Marination: Before grilling, pat the steak dry to ensure a perfect sear. Excess marinade on the surface can cause flare-ups and prevent browning.

By following these seasoning and marinating tips, your Tomahawk Steak will be perfectly prepped for the grill. In the next section, we’ll explore the intricacies of preheating your gas grill and the actual grilling process to achieve that ideal sear and juicy interior.

How to Preheat Your Gas Grill for Tomahawk Steak

Preheating your gas grill is a critical step in the process of cooking a Tomahawk Steak. Proper preheating ensures that the grill reaches the ideal temperature for cooking, which is essential for achieving a perfect sear and evenly cooked steak.

Importance of Temperature Control

Even Cooking: Firstly, a properly preheated grill ensures that the steak cooks evenly, preventing cold spots.
Searing: Secondly, high heat is necessary to achieve a good sear, which locks in juices and flavors.
Preventing Sticking: Additionally, a hot grill surface prevents the steak from sticking, making it easier to turn and manage.

How to Preheat for Optimal Results

Clean the Grill: Initially, start with a clean grill to prevent flare-ups and ensure even heating.
High Heat: Then, turn all burners to high and close the lid. This will help the grill reach a high temperature quickly.
Preheat Time: Subsequently, allow the grill to preheat for at least 15-20 minutes. This ensures that the grates are hot enough to sear the steak.
Temperature Check: Furthermore, use a grill thermometer to check the temperature. For searing a Tomahawk Steak, aim for around 450-500°F (232-260°C).
Adjusting Burners: Finally, once the grill is preheated, adjust the burners to create a two-zone fire. One side should be high heat for searing, and the other side should be lower heat for indirect cooking.

Preheating your gas grill correctly sets the stage for cooking your Tomahawk Steak to perfection. With the grill at the right temperature, you’re ready to start the grilling process, which we will cover in the next section.

Tomahawk Steak Grilling Techniques on a Gas Grill

Mastering the art of grilling a Tomahawk Steak on a gas grill involves understanding the right techniques and timings. Here’s a detailed step-by-step guide, along with tips to achieve that perfect sear.

Step-by-Step Grilling Instructions

Preheat the Grill: Start by preheating your gas grill to a high temperature, around 450-500°F (232-260°C), to prepare for searing.
Sear the Steak: Place the Tomahawk Steak on the hottest part of the grill. Sear each side for about 3-4 minutes to develop a rich, brown crust. Use grill tongs to flip the steak gently.
Check Internal Temperature: After searing, use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C).
Move to Lower Heat: Transfer the steak to a cooler part of the grill for indirect cooking. This allows the inside to cook without burning the exterior.
Close the Lid: Close the grill lid to create an oven-like environment, which helps in cooking the steak evenly.
Monitor and Flip: Check the steak every few minutes, flipping once or twice, to ensure even cooking. This is crucial for a steak as thick as the Tomahawk.
Final Temperature Check: Once the steak reaches the desired internal temperature (135°F or 57°C for medium-rare), remove it from the grill.
Rest the Steak: Let the steak rest for about 10 minutes under a foil tent. Resting allows the juices to redistribute throughout the meat, ensuring a juicy steak.

Tips for Achieving the Perfect Sear

Dry Surface: Ensure the steak is dry before searing. Moisture on the surface can steam the meat, preventing a good sear.
High Heat: Searing requires high heat. Make sure your grill is as hot as possible before placing the steak on it.
Don’t Overcrowd: Give the steak plenty of space on the grill. Overcrowding can lower the grill’s temperature, affecting the sear.
Patience is Key: Once the steak is on the grill, resist the urge to move it around. Let it develop a crust before flipping.
Use Tongs: Avoid piercing the steak with a fork or knife, as this can release juices and dry out the meat.
Indirect Heat for Cooking Through: After searing, use indirect heat to cook the steak to the desired doneness without burning the outside.

By following these detailed grilling techniques, you’ll be able to cook your Tomahawk Steak to perfection, achieving a delicious balance of a crispy exterior and a tender, juicy interior. In the next section, we’ll explore how to serve and enjoy your perfectly grilled Tomahawk Steak.

Achieving the Perfect Doneness for Grilled Tomahawk Steak

Achieving the perfect level of doneness in a Tomahawk Steak is key to its flavor and texture. Importantly, using a meat thermometer and understanding the different levels of doneness are crucial steps in this process.

Using a Meat Thermometer

Accuracy: Firstly, a meat thermometer is the most accurate way to check for doneness. It removes the guesswork and ensures your steak is cooked to your liking.
Insertion Technique: Secondly, insert the thermometer into the thickest part of the steak, avoiding fat and bone, for an accurate reading.
Temperature Guide: Moreover, for rare, aim for 120-125°F (49-52°C); medium-rare 130-135°F (54-57°C); medium 140-145°F (60-63°C); medium-well 150-155°F (65-68°C); well-done 160°F (71°C) and above.

Understanding Different Levels of Doneness

Rare: Initially, a rare steak will have a cool, red center. It’s lightly charred on the outside, soft and juicy on the inside.
Medium-Rare: Furthermore, the most popular level of doneness, medium-rare steaks are warm, with a mostly pink center and a hint of red.
Medium: Additionally, at this level, the steak has a hot, pink center with greater firmness.
Medium-Well: Conversely, here, the steak has a slight hint of pink within a mostly brown interior.
Well-Done: Finally, a well-done steak is brown all the way through, with a firmer texture.

Using a meat thermometer and understanding these levels of doneness will help you grill your Tomahawk Steak to perfection, catering to your personal preference or that of your guests. In the next section, we’ll discuss the best ways to rest and carve your steak for optimal enjoyment.

Resting and Serving Your Perfectly Grilled Tomahawk Steak

The final steps in preparing a Tomahawk Steak involve resting and serving it. These steps are as crucial as the cooking process itself, ensuring the steak is juicy and beautifully presented.

Importance of Resting Meat

Juice Redistribution: Firstly, resting allows the juices to redistribute throughout the steak. This process ensures that every bite is moist and flavorful.
Relaxing the Fibers: Additionally, resting helps the meat fibers relax, making the steak more tender.
Optimal Resting Time: Generally, a Tomahawk Steak should rest for about 10 minutes under a foil tent. This duration is ideal for a steak of its size.

Presentation and Carving Tips

Serving Platter: Choose a large platter that complements the impressive size of the Tomahawk Steak. Garnish the platter with herbs or grilled vegetables for an appealing presentation.
Carving Technique: To carve, first remove the bone by slicing along it. Then, slice the steak against the grain into thick slices. This method ensures each piece is tender.
Thickness of Slices: The thickness of the slices can vary based on preference. Thinner slices are more tender, while thicker slices provide a more robust texture.
Final Touches: Finally, season the slices lightly with salt, or drizzle with a sauce of your choice to enhance the flavor.

Resting and serving the Tomahawk Steak correctly are essential for a memorable dining experience. These steps bring out the best in your grilled masterpiece, making it a delight for the senses. In the next section, we’ll delve into the FAQs to address common queries about cooking Tomahawk Steak on a gas grill.

How-To-Cook-Tomahawk-Steak-On-Gas-Grill-5 — Sliced meat barbecue served with onion and sea salt

FAQs Section: Common Questions and Expert Answers

In this section, we address some of the most common questions about cooking Tomahawk Steak on a gas grill, as found in the “People Also Ask” section.

Q1: How long should you grill a Tomahawk Steak?

A: The grilling time for a Tomahawk Steak varies depending on its thickness and your desired level of doneness. Generally, for a steak that’s about 2 inches thick, grill each side for 3-4 minutes on high heat for searing, and then cook on lower heat for about 15-20 minutes. Always use a meat thermometer to ensure it reaches the desired internal temperature.

Q2: What temperature should a Tomahawk Steak be grilled at?

A: Start by searing the steak on high heat, around 450-500°F (232-260°C). After searing, move the steak to a cooler part of the grill and maintain a temperature of about 300-350°F (149-177°C) for the rest of the cooking process.

Q3: Do you close the grill when cooking a steak?

A: Yes, it’s advisable to close the grill lid after searing the steak. Closing the lid helps to maintain a consistent temperature, which is essential for evenly cooking the steak, especially a thick cut like the Tomahawk.

Q4: How do you know when a Tomahawk Steak is done?

A: The best way to know if your Tomahawk Steak is done is by using a meat thermometer. The internal temperature should be 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium, and 150-155°F (65-68°C) for medium-well.

Q5: Should you marinate a Tomahawk Steak?

A: Marinating a Tomahawk Steak is optional. This cut is already flavorful and tender due to its marbling. However, a marinade can add extra flavor. If you choose to marinate, do so for several hours or overnight for the best results.

Q6: Can you cook a Tomahawk Steak in the oven?

A: Yes, you can start cooking a Tomahawk Steak on the grill and then finish it in the oven, especially if it’s a very thick cut. This method helps to achieve an even cook throughout the steak.

By addressing these frequently asked questions, we hope to enhance your experience of cooking a Tomahawk Steak on a gas grill. Each tip and answer is aimed at helping you achieve the perfect steak, full of flavor and cooked to your preference.

Tips and Tricks for Perfect Grilling

Grilling a Tomahawk Steak to perfection involves more than just following a recipe. Here are some expert tips and lesser-known tricks to elevate your grilling game.

Expert Advice

Room Temperature: Bring the steak to room temperature before grilling. This ensures even cooking.
Oil the Grill: Lightly oil the grill grates to prevent sticking and achieve better grill marks.
Don’t Overflip: Flip the steak only once or twice during cooking. Frequent flipping can prevent a good sear.

Lesser-Known Tips

Rest Before Searing: After bringing the steak to room temperature, let it rest for a few minutes to dry the surface, which helps in achieving a better sear.
Use Two-Zone Heat: Set up your grill with a high heat zone for searing and a lower heat zone for cooking through. This technique gives you more control.
Herb Brush: Use a bunch of fresh herbs as a brush to baste the steak with oil or butter. This adds a subtle herb flavor.

Pairing and Side Dishes

The right pairings and side dishes can turn your Tomahawk Steak meal into a gourmet experience.

Side Dish Recommendations

Grilled Vegetables: Asparagus, bell peppers, or corn on the cob complement the steak’s richness.
Potato Dishes: A classic choice, be it mashed, roasted, or baked potatoes.
Salads: A fresh green salad or a Caesar salad adds a refreshing contrast.

Drink Pairings

Red Wine: A full-bodied red wine like Cabernet Sauvignon pairs beautifully with the steak.
Beer: A dark ale or stout can stand up to the robust flavors of the steak.
Non-Alcoholic: For a non-alcoholic option, consider iced tea or sparkling water with a twist of lemon.

Safety and Cleaning Tips

Ensuring a safe grilling experience and maintaining your grill are essential for any barbecue. Here are some key tips to keep in mind.

Safety Tips

Check for Leaks: Firstly, regularly check your gas grill for leaks. This is crucial for preventing accidents.
Keep a Safe Distance: Additionally, position your grill away from structures and overhanging branches to avoid fire hazards.
Fire Safety: Moreover, always keep a fire extinguisher or a bucket of sand nearby for emergencies. It’s better to be prepared.

Cleaning and Maintenance

Regular Cleaning: Importantly, clean the grill grates after each use to prevent buildup and ensure good hygiene.
Check Burners: Furthermore, regularly inspect and clean the burners. This ensures even heating and extends the life of your grill.
Cover the Grill: Finally, when not in use, cover your grill to protect it from the elements. This simple step can significantly prolong the life of your grill.