Have you ever wondered how to How to cook a Tomahawk Steak on Gas Grill? For my Tomahawk Steak Recipe, 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.
- What is a Tomahawk Steak? Where do I purchase one?
- What is the best method to cook a Tomahawk Steak?
- Tomahawk Steak Recipe Ingredients
- How to grill a Tomahawk Steak
- How do I know when the steaks are done?
- Do I need to let the steaks rest?
- Tomahawk Steak Recipe Variations
- How to store Tomahawk Steak
- Tomahawk Steak Recipe Top tips
- Tomahawk Steak Recipe
- Food safety
What is a Tomahawk Steak? Where do I purchase one?
A Tomahawk steak is a type of ribeye steak that is cut with a long bone still attached. The bone, which is typically around 18 inches long, resembles a tomahawk axe, hence the name. This type of steak is known for its rich flavor, tenderness, and impressive presentation.
You can purchase a Tomahawk steak at most high-end butcher shops and specialty meat markets. Some supermarkets may also carry them, especially during the summer grilling season. You may also be able to order them online from a reputable meat purveyor.
When shopping for a Tomahawk steak, look for one that is well-marbled with fat throughout the meat, as this will help keep the steak juicy and flavorful during cooking. It's also important to choose a steak that is thick and evenly cut, with a consistent thickness from end to end, to ensure even cooking.
What is the best method to cook a Tomahawk Steak?
- Preheat your grill: Heat your grill to high heat, around 450-500°F. If using a charcoal grill, spread the hot coals out in a single layer.
- Season the steak: Generously season the steak with kosher salt and freshly ground black pepper on both sides. You can also use other seasonings, such as garlic powder, onion powder, and smoked paprika.
- Sear the steak: Place the steak on the hot grill and sear it for 2-3 minutes on each side, or until a crust forms. Use tongs to flip the steak and avoid piercing it with a fork, as this can cause the juices to escape.
- Move the steak to indirect heat: After searing, move the steak to a cooler part of the grill, away from direct heat. Close the lid of the grill and continue cooking the steak until it reaches your desired level of doneness, using a meat thermometer to check the internal temperature.
- Rest the steak: Once the steak is cooked, remove it from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, making it juicier and more flavorful.
- Slice and serve: Slice the steak against the grain into thick pieces and serve it with your favorite sides, such as roasted vegetables or a baked potato.
Tomahawk Steak Recipe Ingredients
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 grill a Tomahawk Steak
How to cook a Tomahawk Steak on Gas Grill
- Remove the steak from the refrigerator about an hour before grilling to allow it to come to room temperature. This will help the steak cook evenly.
- Preheat your grill to high heat (around 500-550°F).
- Season the steak generously with kosher salt and freshly ground black pepper. You can also add other seasonings like garlic powder, onion powder, or paprika if desired.
- Sear the steak on both sides. Place the steak on the hot grill and let it cook for about 3-4 minutes per side. Use tongs to flip the steak carefully.
- Move the steak to a cooler part of the grill to finish cooking. Reduce the heat to medium or medium-high and continue cooking the steak for about 6-10 minutes per side, depending on how well-done you prefer your steak.
- Use a meat thermometer to check the internal temperature of the steak. The temperature should read 130°F for medium-rare, 135°F for medium, and 145°F for medium-well.
- Let the steak rest for at least 5-10 minutes before cutting into it. This allows the juices to redistribute and results in a more tender and flavorful steak.
- Serve the steak sliced against the grain with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a salad.
Hint: Let the steak rest before slicing.
How do I know when the steaks are done?
- Use a meat thermometer: This is the most accurate way to determine the internal temperature of your steak. For rare steaks, aim for an internal temperature of 125°F (52°C). For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C). For medium-well, aim for 145-155°F (63-68°C). For well-done, aim for an internal temperature of 160°F (71°C) or higher.
- Touch test: This method involves pressing on the steak with your finger to determine its level of doneness. For rare steaks, the meat will be soft and squishy. For medium-rare, it will have some give but still feel slightly soft. For medium, it will be firm but still springy. For well-done, it will be very firm to the touch.
- Visual inspection: You can also visually inspect the steak to determine its level of doneness. For rare steaks, the meat will be bright red with a cool center. For medium-rare, it will be pink with a warm center. For medium, it will have a light pink center. For medium-well, it will have a slight hint of pink in the center. For well-done, the meat will be brown throughout.
Do I need to let the steaks rest?
Yes, it's important to let your Tomahawk steaks rest for a few minutes before serving them. When meat is cooked, the juices inside are redistributed and pushed towards the center of the meat. If you cut into the steak right away, all the juices will pour out and your steak will be dry. Resting the steak allows the juices to redistribute throughout the meat, making it juicier and more flavorful.
To rest your Tomahawk steak, remove it from the grill and place it on a cutting board or a platter. Cover it loosely with aluminum foil to keep it warm and let it rest for at least 5-10 minutes. This allows the internal temperature of the steak to stabilize and the juices to redistribute throughout the meat. After resting, you can slice the steak and serve it.
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.
Tomahawk Steak Recipe Variations
- Chimichurri Tomahawk Steak: Brush the steak with homemade chimichurri sauce before grilling. To make the chimichurri, blend fresh parsley, garlic, red wine vinegar, olive oil, and red pepper flakes in a food processor.
- Garlic Butter Tomahawk Steak: Top the cooked steak with a pat of garlic butter made by mixing softened butter with minced garlic, chopped parsley, and a pinch of salt.
- Smoked Tomahawk Steak: Use a smoker to cook the steak low and slow with wood chips for added smoky flavor.
- Coffee-Rubbed Tomahawk Steak: Rub the steak with a mixture of ground coffee, smoked paprika, brown sugar, and chili powder for a bold and complex flavor.
- Asian-Inspired Tomahawk Steak: Marinate the steak in a mixture of soy sauce, honey, garlic, ginger, and sesame oil before grilling. Serve with a side of stir-fried vegetables and steamed rice.
If you don't have a grill at home, check out this Reverse Seared Cowboy Steak.
- Grill: You can use either a gas or charcoal grill. A charcoal grill will add a smoky flavor to the steak, but a gas grill is easier to control the temperature.
- Charcoal or Wood: If using a charcoal grill, you will need charcoal and some wood chips to add extra flavor to the steak.
- Tongs: Long-handled tongs are essential for flipping the steak and moving it around on the grill.
- Meat Thermometer: A meat thermometer will help you ensure that the steak is cooked to your desired level of doneness.
- Cutting Board and Knife: After cooking, you will need a cutting board and a sharp knife to slice the steak against the grain.
- Seasonings: You will need kosher salt, freshly ground black pepper, and any other seasonings you want to use to season the steak before grilling.
How to store Tomahawk Steak
To store a cooked Tomahawk steak, you should follow these steps:
- Let the steak cool down to room temperature for about an hour before storing it in the refrigerator.
- Wrap the steak tightly in plastic wrap or aluminum foil to prevent it from drying out.
- Place the wrapped steak in an airtight container or resealable plastic bag.
- Label the container or bag with the date and contents.
- Store the steak in the refrigerator for up to 3-4 days.
Tomahawk Steak Recipe Top tips
- Bring the steak to room temperature: Take the steak out of the refrigerator and let it sit at room temperature for 30-60 minutes before cooking. This helps the steak cook more evenly.
- Season generously: Liberally season the steak with kosher salt and freshly ground black pepper on both sides before cooking. You can also use other seasonings, such as garlic powder, onion powder, and smoked paprika, to add more flavor.
- Use a meat thermometer: Use a meat thermometer to check the internal temperature of the steak to ensure it is cooked to your desired level of doneness. The USDA recommends cooking beef to a minimum internal temperature of 145°F for medium-rare.
- Rest the steak: After cooking, let the steak rest for 5-10 minutes to allow the juices to redistribute throughout the meat. This will make the steak juicier and more flavorful.
- Slice against the grain: When slicing the steak, make sure to cut against the grain to ensure the meat is tender and easy to chew.
- Serve with a compound butter: Top the steak with a pat of compound butter made by mixing softened butter with minced garlic, chopped herbs, and a pinch of salt.
- 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