Tomahawk Steak on Gas Grill: The Ultimate Guide to Perfection

Let's talk tomahawk steaks. You know, those massive, bone-in beauties that look like they belong in a prehistoric caveman's feast? I've always been a bit of a steak fanatic, and the tomahawk is definitely up there in the pantheon of grilling greatness. There's something about the whole experience, from the way it sizzles on the grill to that satisfying "snap" when you cut into it, that makes your taste buds sing. But, let's be honest, grilling a tomahawk steak isn't as simple as slapping it on the grill and hoping for the best.

This guide is all about getting that perfect tomahawk steak, the kind that leaves you feeling like a master griller. We're going to delve into everything from selecting the right cut to mastering the art of grilling and finishing, because, let's be honest, there's nothing worse than a dry, overcooked tomahawk.

(Part 1) Selecting Your Tomahawk Steak

The first step is selecting the right tomahawk steak. This is the foundation for a delicious meal, so let's get it right.

Choosing the Cut:

A tomahawk steak is essentially a thick-cut ribeye with a long bone attached. That bone isn't just for show; it helps keep the steak juicy and tender. It's like a natural heat sink, preventing the steak from overcooking.

Now, you want to make sure you're getting a good quality cut. Look for a steak that's well-marbled, with a good amount of fat distributed throughout. That fat is what adds flavour and juiciness to the steak. Ideally, aim for a ribeye that's at least 1.5 inches thick. Anything less, and you're risking a dry steak.

The Bone Matters:

The bone plays a crucial role in the cooking process. It acts as a heat conductor, helping to evenly distribute heat and cook the steak from the inside out. Plus, it just looks amazing on your plate.

When choosing a tomahawk steak, ensure the bone is clean and free of any debris. A little bit of trimming might be necessary, but you want to ensure it's in good shape for grilling.

The "Dry-Aged" Debate:

Dry-aged steak is a whole other level of grilling. It's a process where the meat is hung in a controlled environment for weeks, allowing the moisture to evaporate and the flavours to concentrate. This results in a more intense flavour, a more tender texture, and a richer aroma.

Now, I'm a big fan of dry-aged steak, but it can be a little pricey. If you're on a budget, a good quality fresh ribeye will still deliver a delicious result.

(Part 2) The Pre-Grilling Ritual

Listen, I'm all about that pre-grill prep. It's the key to unlocking those perfect grill marks and that juicy, flavorful interior.

The Salt Ritual:

Salt is more than just a seasoning – it's a magic ingredient that helps to draw out moisture from the steak, which then evaporates, creating a crust that locks in juices. It's what gives you that amazing crust on the steak.

Now, here's the thing about salt. You want to do it early, like at least 2-3 hours before grilling. This allows the salt to penetrate the meat and work its magic.

Just sprinkle salt liberally over the entire surface of the steak, paying particular attention to the edges. Let it sit uncovered in the fridge, or even at room temperature if you're feeling daring. The longer you let it sit, the more flavorful and tender it'll be.

The "Less is More" Approach to Seasoning:

Here's my philosophy on seasoning: Less is more. When it comes to a tomahawk steak, you want the natural flavor of the beef to shine.

While you can go wild with spices, I find that a simple sprinkle of black pepper and a little bit of garlic powder is all you really need. A touch of paprika, oregano, and a pinch of thyme can also add a nice depth of flavour, but don't overdo it.

The “Bring it to Room Temp” Rule:

I know you might be itching to get that steak on the grill, but trust me, bringing the steak to room temperature before grilling is crucial. It helps the steak cook more evenly, because it prevents the hot grill from shocking the cold steak and creating uneven cooking.

The key is to bring the steak to room temperature slowly. Take it out of the fridge about 30-45 minutes before grilling. This will ensure the steak is evenly warmed up, ready for the hot grill.

(Part 3) The Big Grill Showdown: Mastering the Gas Grill

Okay, we're finally at the grilling stage. This is where all that prep work pays off.

The “Hot and Fast” Approach:

The secret to grilling a tomahawk steak to perfection is to cook it hot and fast. This ensures that the steak is seared on the outside and cooked to your desired level of doneness on the inside.

Heat up your gas grill to high heat. I'm talking about 500-550 degrees Fahrenheit (around 260-288 degrees Celsius). If your grill has a thermometer, aim for the highest setting.

The Grill Mark Ritual:

This is where the artistry comes in. You want those perfect, crisp grill marks, not just for show, but for flavor.

Start by placing the tomahawk steak directly over the hot part of the grill. Close the lid and let it cook for about 3-4 minutes per side. This will create those beautiful grill marks and develop a crispy crust.

Flip Like a Pro:

After those initial sears, you're going to flip the steak 90 degrees and sear for another minute. This will give you those perfect cross-hatch grill marks. Now, flip the steak and repeat the process on the other side.

The "Indirect Heat" Move:

Now, this is where things get a bit more strategic. Once you've got those beautiful grill marks, it's time to move to indirect heat. Basically, you want to move the steak to a cooler part of the grill, away from the direct heat.

You can achieve this by turning off half of the burners on your gas grill or moving the steak to a side of the grill that's not directly over the flame. This allows the steak to cook more evenly and helps to prevent it from burning on the outside.

(Part 4) Cooking to Perfection: The Doneness Debate

Now, this is the moment of truth: determining the perfect doneness for your tomahawk steak.

The Internal Temp Gauge:

The best way to ensure your steak is cooked to perfection is to use a meat thermometer. You can find these at most grocery stores or online.

Stick the thermometer into the thickest part of the steak, avoiding the bone. This is the most accurate way to check for doneness, and it will save you from slicing open the steak too early.

The Doneness Guide:

Here’s a general guideline for internal temperatures:

| Doneness | Internal Temperature (°F) | Internal Temperature (°C) |

|---|---|---|

| Rare | 125-130 | 52-54 |

| Medium-Rare | 130-135 | 54-57 |

| Medium | 140-145 | 60-63 |

| Medium-Well | 150-155 | 65-68 |

| Well-Done | 160 | 71 |

The "Resting" Rule:

After you’ve reached your desired doneness, it’s time to give the steak a rest. This allows the juices to redistribute throughout the steak, resulting in a more tender and juicy final product.

Remove the steak from the grill and place it on a cutting board. Let it rest for 10-15 minutes, loosely covered with aluminium foil.

(Part 5) Finishing Touches: Elevating Your Tomahawk

The steak is cooked, it’s rested, and now it's time to take things up a notch.

The Sauce Factor:

A sauce can really elevate a tomahawk steak to the next level.

Now, you can go with a classic béarnaise sauce, or a rich, creamy peppercorn sauce. Personally, I like a simple compound butter. Just soften some butter, mix in some chopped herbs like rosemary, thyme, and parsley, and a pinch of garlic powder. Spread it over the steak while it's resting.

The "Side Show":

You need a side dish worthy of your tomahawk steak. Here are some of my favourites:

Roasted vegetables: roasted asparagus, broccoli, or Brussels sprouts are delicious.

mashed potatoes: creamy mashed potatoes are always a good choice.

Garlic bread: A side of garlic bread is perfect for soaking up the delicious juices.

Salad: A light salad with a vinaigrette dressing helps to balance out the richness of the steak.

(Part 6) The Cutting Ceremony: Presentation is Key

Remember, it's not just about the taste, it’s about the whole experience.

The "Slice and Dice" Approach:

You want to slice the tomahawk steak against the grain. This helps to tenderize the meat and makes it easier to chew. Start by cutting the steak into thick slices, about 1/2 inch thick.

The "Plating" Prowess:

Present your tomahawk steak with pride. A simple presentation can make all the difference.

Serve the slices on a heated plate, with the bone facing upwards. You can arrange the slices in a fan shape, or simply pile them up. Drizzle the steak with the sauce, if you’re using one.

(Part 7) FAQs: Your Tomahawk Questions Answered

You’ve got questions, I’ve got answers.

1. How long should I grill a tomahawk steak?

The grilling time will vary depending on the thickness of the steak and your desired level of doneness. For a 1.5-inch thick steak, you can expect to grill it for about 10-12 minutes total, including the initial searing.

2. How can I tell if my tomahawk steak is cooked to my liking?

The best way to check for doneness is to use a meat thermometer. You can also use the “touch test”, press the steak with your finger. If it feels firm and springs back, it’s medium-rare. If it feels soft and gives slightly, it’s medium.

3. Can I cook a tomahawk steak in the oven?

Yes, you can cook a tomahawk steak in the oven. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and cook the steak for about 15-20 minutes, depending on your desired level of doneness.

4. What are some good marinades for a tomahawk steak?

You can use a simple marinade, like a mixture of olive oil, garlic, and herbs. You can also experiment with more complex marinades, like soy sauce, honey, and ginger.

5. How do I reheat a leftover tomahawk steak?

You can reheat a leftover tomahawk steak in a skillet over medium heat or in the oven. Add a little bit of butter or oil to the skillet, and cook the steak for about 5-7 minutes, or until heated through.

(Part 8) The Final Verdict: Your Tomahawk Steak Journey

You've made it to the end! You've learned everything you need to know about grilling the perfect tomahawk steak. Now, go out there and impress your friends and family with your newfound grilling expertise.

Just remember, the key to a successful tomahawk steak is all about patience and attention to detail. Follow these steps and you’ll be rewarded with a juicy, flavorful steak that will leave everyone begging for more.

So, what are you waiting for? Grab your tomahawk steak, fire up the grill, and get cooking!

(Part 9) Beyond the Basics: Tomahawk Steak Variations

Now that you've mastered the basic tomahawk grilling technique, let's explore some exciting variations to elevate your grilling game.

1. reverse searing: For the Patient Griller

Reverse searing is a technique that involves cooking the steak slowly over low heat until it reaches your desired internal temperature, then finishing it off with a quick sear over high heat. This method results in a more evenly cooked steak with a juicy interior and a flavorful crust.

Here's how to do it:

1. Preheat your gas grill to low heat (around 250°F / 121°C).

2. Place the tomahawk steak on the cooler part of the grill and close the lid.

3. Cook the steak slowly for about 30-45 minutes, until it reaches an internal temperature of about 10-15 degrees below your desired doneness.

4. Move the steak to the hottest part of the grill and sear for 2-3 minutes per side to create those delicious grill marks.

5. Let the steak rest for 10-15 minutes before slicing and serving.

2. Smoking for Depth of Flavor: The Ultimate Tomahawk Experience

Smoking a tomahawk steak adds an incredible depth of flavour, transforming it into a truly unforgettable culinary experience. You can use wood chips soaked in water (hickory, applewood, or cherry are popular choices) or a smoker box to infuse your steak with smoky goodness.

1. Preheat your smoker to around 225°F / 107°C.

2. Place the tomahawk steak on the smoker rack and smoke for 2-3 hours, or until it reaches an internal temperature of about 10-15 degrees below your desired doneness.

3. Move the steak to a hot grill or cast-iron pan and sear for 2-3 minutes per side to create a crispy crust.

4. Let the steak rest for 10-15 minutes before slicing and serving.

3. The "Cowboy" Tomahawk: A Touch of Wild West

For a truly unique presentation, consider grilling a "Cowboy" tomahawk steak. This involves grilling the steak with a bone handle, like a cowboy's spur. It's a fun way to serve and a real conversation starter.

To grill a "Cowboy" tomahawk steak, you can use a similar approach to the standard tomahawk.

1. Find a tomahawk steak with a long, strong bone.

2. Use a carving knife to carefully cut a "handle" into the bone, about 4-6 inches long.

3. Follow the same grilling steps as outlined above.

4. When serving, use the handle to grip the steak, adding a touch of rustic charm.

(Part 10) Beyond the Tomahawk: Expanding Your Grilling Horizons

Now that you've mastered the tomahawk, you might be ready to tackle other grilling challenges. There are countless other delicious cuts of meat that you can grill to perfection on your gas grill. Here are a few ideas to get you started:

ribeye steaks: A classic choice for a reason, ribeye steaks are known for their rich flavor and tenderness.

new york strip steaks: A leaner alternative to ribeye, New York strip steaks offer a more robust flavor.

filet mignon: The ultimate in tender, juicy steaks, filet mignon is perfect for special occasions.

flank steak: A versatile and flavorful cut, flank steak is ideal for marinating and grilling.

Tri-tip: A unique and flavorful cut, tri-tip is perfect for grilling over high heat.

No matter what cut of meat you choose, the principles of grilling remain the same. Start with a hot grill, season generously, cook hot and fast, and rest before serving.

With practice and a bit of experimentation, you'll become a grilling master in no time!