If you want to learn how to cook tomahawk steak on gas grill, you should use two different temperature zones to ensure it is cooked to perfection. The first area to put it on should be the cold side of the grill, while the other should be heated to medium-high heat. A warming rack may also be used. You should start by searing the steak for 5 minutes on each side.

After about 3 minutes, rotate the steak 45 to 90 degrees and then move it to the cooler side. Once it is done, it should be sliced thinly and served with a butter sauce. Once you’ve selected the desired temperature, you should start by placing the steak on the side of the grill that receives the most direct heat.

Next, season it with salt and garlic clove. After that, flip the tomahawk steak once more and cook for another 2.5 minutes. After the second time, rotate the steak 45 degrees. The tomahawk should be cooked to an internal temperature of 115 degrees.

We’ve also post on How to cook a Tomahawk Steak Gordon Ramsay Style. You’ll love the indigenous recipe behind such a great steak!

Steps To Cook Your Tomahawk Steak

You should start by placing the tomahawk steak on the cooler side of the grill. The temperature of the other side should be around 500-550 degrees. To make the tomahawk steak on a gas grill, place it on the cooler side of the grill.

After you’ve put it on the cooler surface, use a basting brush to cover the meat with the sauce. When serving, you should turn it over every 10 minutes to evenly browned on both sides.

Once the tomahawk steak has been seasoned, you should place it on the grill’s cooler side. It should be at least 115 degrees Fahrenheit, but keep in mind that it should be seared for about 2.5 minutes on each side. Then, rotate the tomahawk steak every other minute until it is cooked to your preferred tenderness. Then, you can serve it with a sauce.

If you’re using a gas grill, you’ll need to pre-heat it by lighting two outside burners. Before cooking, you should place the tomahawk steak on the searing side of the grill and then lightly season it with the seasoning mixture.

After the tomahawk is seared, you should remove it from the packaging and press it with a paper towel. After a few minutes, place the steak on the grill’s cooler side, and then add a little bit of melted butter.

Step 01: Prepare The Tomahawk Steak

Thaw the steak in the refrigerator for 48-72 hours to ensure full defrosting. Remove the steak from its packing and pat it dry. Season both sides of the steak well with coarse salt and pepper or Omaha Steaks seasoning.

Remember to season the sides of this big steak as well. After seasoning, let the steak remain at room temperature for 1 hour. Wrap the entire exposed bone with foil before grilling to prevent it from burning.

Step 02: Adjust The Temperature

Pre-heat your gas or charcoal grill until it reaches 225 degrees Fahrenheit using the indirect cooking technique. Keep your Thermometer ready.

Step 03: Start Grilling The Tomahawk Steak

When the internal grill temperature hits 225 degrees, remove your steak from the direct fire and close the lid. Grill for 45 minutes over indirect heat, turning every 10 minutes, until internal temperature reaches 130 degrees for medium-rare doneness.

Step 04: Make Gorgeous Browned Crust

It’s time to sear the tomahawk steak for a nice crust when it’s reached your target internal doneness using our steak doneness chart and a meat thermometer. Turn up the heat on your burners and sear the steak directly over the hot burners or hot charcoal. For 3-5 minutes, flip every 30 seconds, or until a satisfactory degree of browned crust forms.

Step 05: Unheated The Steak

Allow the steak to cool for 10-15 minutes after grilling to let the liquids to spread. It makes sure that your steak is rich and delicious in each and every bite. Eat directly off the bone or slice to share with family and friends in caveman style.

Other Techniques You Can Use to Grill Tomahawk

Method 1: The Traditional Route

Get your grill going while the meat is resting. While the seasoned steak is resting, you may prepare your grill. If you’re using a gas grill, it may just take 5-10 minutes to warm up. If you’re using a charcoal grill, it may take a bit longer to get the fire going. In any case, this is an excellent time to get your grill ready to sear your steak.

Set up a two-zone cooking surface — one side of your grill should be blazing hot for the sear, at 500-550 degrees. The opposite side should be colder, so we’ll cook the steak low and slow all the way through.

It’s time to get the tomahawk steak on the grill after the searing side is hot and ready to go. Place the steak on the grate and squeezing it down.

Rotate the steak 45 degrees (keeping it on the same side) after 2.5 minutes and push it down into the grate again. Cook for another 2.5 minutes on high heat.

Now is the time to turn the steak (so after 5 minutes total on the first side). Repeat the last step, flipping the tomahawk ribeye steak and scorching the opposite side for 5 minutes total, rotating 45 degrees after 2.5 minutes.

Move the steak to the “cooler” portion of your grill when the sear is complete for a leisurely cook. Place the meat on a high rack or the swing away warming rack on your grill.

Now is the moment to put your probe meat thermometer in. Make sure the probe is monitoring the temperature in the loin’s exact core.

We prefer to use a small aluminum pan and fill it with butter, garlic cloves, and fresh herbs for optimum taste (thyme, sage, rosemary, or some combination of those). To capture drippings from the meat, place the pan on the grill and beneath the steak. As the steak cooks, all of the ingredients will mix and homogenize. Baste the contents of the pan over the steak with a basting brush from time to time (I generally do it every 5-10 minutes).

After this, we’ll grill until the interior of the steak achieves the appropriate doneness, not for a specific period of time. Plan on slow cooking for roughly 30-45 minutes, just to give you a ballpark approximation.

Before pulling my tomahawk ribeye steak off the grill, I cook it to an internal temperature of 125 degrees, which generally results in medium rare with a slight hint of the medium. One thing to keep in mind is that the steak will continue to cook a little after it has been removed from the grill and set aside to rest.

Remove the steak from the grill when it’s done to your liking and set it aside to rest for 15 minutes on a chopping board or serving tray.

We also prefer to use the reverse sear approach when grilling tomahawk steaks. The main difference is that we’ll slow cook the steak to our preferred temperature before searing it, rather than the other way around.

Method 2: The Reverse Sear

For a reverse sear, we like to heat our grill to roughly 250 degrees Fahrenheit. Place the steak on the top rack with the drip pan underneath it; the juices and drippings will fall off and blend with your butter, garlic, and herbs combination. Depending on the size of the steak, it may need to be cooked for 45 minutes or more.

Remove the meat and aluminum pan from the grill after the centermost point of your steak achieves your chosen temperature (we take it off at 120 Degree Fahrenheit on a reverse sear).

To get a nice sear:

  1. Season it with salt and pepper.
  2. Use a butter brush to sear the steak.
  3. Allow the steak to sear slowly for about 2.5 minutes before turning it over.
  4. Once it is ready, slice it thinly and serve it with a butter sauce.

After the steak is ready, let it rest for 5 to 10 minutes. You can then sear it on the cooler side, baste it with butter, and serve it immediately. To prepare tomahawk steak on a gas grill, follow these simple steps. Just don’t forget to prepare the tomahawk steak ahead of time!

Presentation of Grilled Tomahawk Steak

At this point, you’ve got yourself a delicious piece of meat on your hands. However, I always try to go the extra mile and amaze everyone with my presentation.

Simply cut the steak along the bone line, removing the flesh from the bone, for a steakhouse-style appearance. The steak should next be sliced into 1/2 inch broad pieces, which are the perfect size for your audience to grasp and share!

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