Have you ever wondered how to How to cook a Tomahawk Steak on Gas Grill? To be totally honest, when I cook steak, I prefer seasoning it with salt and nothing else. Some people use pepper or even rubs, but this recipe is as simple and easy as it gets!
We will be searing the steak on high heat first and then dropping the heat and cooking until medium rare. You can obviously cook the steak for less or more time, depending on how you like it.
Just like the rib eye, a tomahawk should have excellent marbling throughout the entire piece. The marbling, or the fat, are the white lines that run through the steak. This is fat that renders down, adding flavor and tenderness to the meat as you cook it.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Thick tomahawk steak
See recipe card for quantities.
How to cook a Tomahawk Steak on Gas Grill
Start by salting the steak. You want to salt the steak one hour before cooking per inch thick the steak is. This means if I am cooking a 2 inch steak, I will salt my steak 2 hours before cooking. Some people even salt the steak overnight and this will bring in the most flavor!
Turn the grill on medium-high heat and sear for 2 minutes on each side. If it needs, you can do 20 seconds on each of the thick sides as well.
Lower the heat to medium low and grill for 10-15 minutes to your desired doneness. 10 minutes for rare, 15 for medium and 15 for well done.
When you are done, remove the steak and let it rest for 5 to 10 minutes before serving, as it still cooks even when it sits. You could even wrap some foil around it to cook more. You want to get around a 145 internal temperature.
Hint: Let the steak rest before slicing.
Steak: This recipe calls for a Tomahawk steak with the massive bone. A tomahawk is the same as a rib eye steak, but because the long bone is still attached it's called a tomahawk.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - serve with spicy chimichurri for a nice kick.
- Kid friendly - Make a steak sandwich.
Check out these Chicken and Shrimp Fajitas.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Use a meat thermometer before slicing to see how well done you want it: 125°F for rare, 135°F for medium-rare, 145°F for medium, 155°F for medium-well, or 165°F for well done.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove