How To Cook Tomahawk Steak On Gas Grill

ByLily

Learning how to cook tomahawk steak on gas grill starts with one key idea. Gas grill cooking for tomahawk steak works best with a two-zone setup so the thick steak cooks through without charring.

That single trick solves the biggest problem with this cut. The steak is huge, often two inches thick or more. If you cook it over high heat the whole time, the outside burns before the middle warms up.

This guide walks you through the full process. You will get the setup, the timing, and the simple steps to a juicy, evenly cooked steak.

What Is A Tomahawk Steak

A tomahawk steak is a ribeye with the long bone still attached. The bone looks like a handle, which is where the name comes from.

The meat itself is well marbled. That fat melts during cooking and keeps the steak tender and rich. Because of the bone and the thickness, it needs slower, controlled heat compared to a thin cut.

One tomahawk usually weighs between 30 and 40 ounces. That is enough for two people, sometimes three.

Why A Two-Zone Setup Matters

A two-zone setup means one side of your gas grill is hot and the other side is off or very low. This gives you control.

  • The hot zone creates a good sear and crust.
  • The cool zone cooks the inside gently without burning the outside.
  • You can move the steak back and forth as needed.

Without this setup, a thick tomahawk will likely end up burnt outside and raw near the bone. The two-zone method fixes that problem.

How To Cook Tomahawk Steak On Gas Grill

Follow these steps in order. The whole cook takes about 30 to 45 minutes depending on thickness and your target doneness.

Step 1: Prep The Steak

Take the steak out of the fridge 45 to 60 minutes before cooking. Letting it sit at room temperature helps it cook more evenly.

Pat the surface dry with paper towels. A dry surface sears better.

Season both sides generously with coarse salt and black pepper. You can add garlic powder or a simple steak rub if you like. Keep it simple so the beef flavor stays front and center.

Step 2: Preheat The Grill

Turn on all burners and close the lid. Heat the grill for 10 to 15 minutes until it is very hot, around 500°F.

Then turn off the burners on one side. Leave the other side on medium-high. Now you have your hot zone and your cool zone.

Brush the hot grates with a little oil using tongs and a folded paper towel. This stops the steak from sticking.

Step 3: Sear Both Sides

Place the steak over the hot zone. Close the lid and let it sear for 3 to 4 minutes.

Flip it with tongs. Do not use a fork, since piercing the meat lets juices escape. Sear the second side for another 3 to 4 minutes.

You want a deep brown crust. If the steak starts to flare up or char too fast, move it to the cool side right away.

Step 4: Move To The Cool Zone

After searing, slide the steak to the off side of the grill. Close the lid.

This is where the inside cooks through. The indirect heat is gentle and steady, so the center warms up without burning the crust.

Keep the lid closed as much as possible. Every time you open it, heat escapes and the cook slows down.

Step 5: Check The Temperature

Use a meat thermometer. Stick it into the thickest part of the meat, away from the bone.

Here are the target internal temps:

  • Rare: 120°F to 125°F
  • Medium rare: 130°F to 135°F
  • Medium: 140°F to 145°F
  • Medium well: 150°F to 155°F

Start checking around the 20 minute mark. A thick tomahawk can take 25 to 35 minutes on the cool side.

Remember the temperature will rise another 5 to 10 degrees while the steak rests. Pull it a bit early for that reason.

Step 6: Rest The Steak

Move the steak to a cutting board or a sheet pan. Loosely cover it with foil.

Let it rest for 10 to 15 minutes. This step is not optional. Resting lets the juices settle back into the meat instead of running out when you slice.

Step 7: Slice And Serve

Cut the meat away from the bone first. Then slice against the grain into thick strips.

Serve right away while it is still warm. A little flaky salt on top finishes it nicely.

Tips For Better Results

  • Keep a spray bottle of water nearby for small flare ups.
  • Do not press down on the steak with your spatula. That squeezes out juice.
  • If your grill runs hot, lower the cool zone burner to its lowest setting.
  • Let the grill preheat fully before the steak touches the grates.
  • Use a reliable instant read thermometer every time.

Common Mistakes To Avoid

Many people cook a tomahawk entirely over high heat. That leads to a burnt crust and a cold center.

Others skip the rest time and lose all the juice on the cutting board. Do not rush this part.

Some forget to dry the steak before seasoning. A wet surface steams instead of sears, and you lose that nice crust.

Finally, dont rely on time alone. Every grill and every steak is a little different, so trust your thermometer over the clock.

Final Thoughts

A tomahawk steak on a gas grill is easier than it looks once you set up two zones. Sear it hot, finish it slow, and check the temp.

With a little practice, you will get a steak with a bold crust and a tender, juicy middle every time. Give it a try on your next cookout and let the results speak for themselves.

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