A tomahawk steak on a gas grill benefits from a reverse-sear method, starting over indirect heat. This is the best way to cook a tomahawk steak on a gas grill without burning the outside or leaving the inside raw. You get a perfect medium-rare edge-to-edge with a deep, crusty sear.
Tomahawk steaks are thick, bone-in ribeyes. They need gentle cooking first, then high heat to finish. A gas grill gives you control over both zones. Let’s walk through every step.
Why The Reverse Sear Works Best
Direct heat alone will char the outside before the center reaches 130°F. The reverse sear solves this. You cook the steak slowly over indirect heat until it’s about 15°F below your target. Then you sear it fast over direct heat.
This method gives you a consistent doneness from edge to center. It also builds a better crust because the surface is drier after the slow cook.
What You Need Before Starting
- One tomahawk steak (2–3 inches thick, 2–3 pounds)
- Coarse kosher salt
- Freshly ground black pepper
- Optional: garlic powder, rosemary, or thyme
- Gas grill with at least two burners
- Instant-read meat thermometer
- Tongs
- Aluminum foil (for resting)
- Butter (optional, for basting)
How To Cook A Tomahawk Steak On A Gas Grill
Step 1: Prepare The Steak
Take the steak out of the fridge 45–60 minutes before grilling. This lets it come closer to room temperature, which helps it cook evenly.
Pat the steak dry with paper towels. Moisture is the enemy of a good crust. Season generously on all sides with coarse salt and black pepper. Use about 1 teaspoon of salt per pound of meat. If you want, add a light dusting of garlic powder or dried herbs.
Let the seasoned steak sit uncovered on a wire rack or plate for 30 minutes. This allows the salt to penetrate and the surface to dry further.
Step 2: Set Up Your Gas Grill For Two-Zone Cooking
Turn on one side of the grill burners to medium-low. Leave the other side off. This creates an indirect heat zone (the off side) and a direct heat zone (the on side).
Preheat the grill with the lid closed for 10–15 minutes. You want the indirect side to reach about 250°F to 275°F. Use a grill thermometer to check. If your grill runs hot, adjust the burner to low.
Clean the grates with a brush. Oil them lightly with a paper towel dipped in vegetable oil, using tongs.
Step 3: Slow Cook Over Indirect Heat
Place the tomahawk steak on the indirect heat side, bone facing away from the flame. Close the lid. Cook until the internal temperature reaches about 115°F to 120°F for medium-rare (target 130°F after searing and resting).
This takes roughly 25–35 minutes for a 2-inch steak, but always use a thermometer. Insert the probe into the thickest part of the meat, avoiding the bone. Flip the steak once halfway through for even cooking.
Don’t rush this step. Low and slow is key. If the steak hits 120°F too fast, your indirect heat is too high. Adjust the burner down.
Step 4: Rest The Steak Briefly
Once the steak reaches 115°F–120°F, remove it from the grill. Place it on a cutting board or plate. Let it rest for 5–10 minutes while you crank up the direct heat.
This short rest lets the juices redistribute. It also prevents the steak from overcooking during the sear.
Step 5: Sear Over Direct High Heat
Turn the burner(s) on the direct heat side to high. Close the lid and let the grill heat up for 5 minutes. You want the grates screaming hot, around 500°F to 600°F.
Place the steak directly over the hot flames. Sear for 60–90 seconds per side. Use tongs to flip. You can also sear the edges by holding the steak vertically with tongs for 30 seconds each side.
If you want a butter baste, add a tablespoon of butter to a small cast-iron pan or directly on the steak during the last 30 seconds of searing. Spoon the melted butter over the top.
Step 6: Rest Again And Serve
Transfer the steak to a clean cutting board. Tent loosely with foil. Let it rest for 5–10 minutes. This step is crucial—it locks in the juices and finishes the carry-over cooking.
After resting, slice the meat off the bone. Cut against the grain into thick strips. Serve immediately with your favorite sides.
Temperature Guide For Doneness
Use these internal temps for your tomahawk steak. Remember, the steak will rise 5°F–10°F during resting.
- Rare: 120°F–125°F (pull at 110°F–115°F)
- Medium-rare: 130°F–135°F (pull at 115°F–120°F)
- Medium: 140°F–145°F (pull at 125°F–130°F)
- Medium-well: 150°F–155°F (pull at 140°F–145°F)
- Well done: 160°F+ (pull at 150°F+)
Medium-rare is the most popular for tomahawk steaks. The fat renders nicely and the meat stays tender.
Common Mistakes To Avoid
- Skipping the rest before searing: This leads to overcooked meat.
- Using too high indirect heat: The outside cooks too fast, ruining the reverse sear.
- Not drying the steak: Wet surface = steam instead of sear.
- Forgetting the thermometer: Guessing doneness on a thick steak is risky.
- Cutting too soon: Let the steak rest or juices run out.
Flavor Variations And Add-Ons
You can customize your tomahawk steak easily. Try a dry rub with smoked paprika, cumin, and brown sugar before the slow cook. Or add a compound butter after searing—mix softened butter with minced garlic, chopped parsley, and lemon zest.
For a smoky flavor, add wood chips to a smoker box or wrap them in foil with holes and place over the direct heat during the slow cook. Hickory or mesquite work well.
If you like a peppery crust, press coarsely ground black pepper into the steak before seasoning. Just be careful not to burn the pepper during the sear—it can turn bitter.
How To Tell When It’s Done Without A Thermometer
If you don’t have a thermometer, use the finger test. Press the center of the steak with your index finger. Compare it to the fleshy part of your palm below your thumb:
- Relaxed hand: Rare (soft, spongy)
- Touch thumb to index finger: Medium-rare (slight resistance)
- Touch thumb to middle finger: Medium (firmer)
- Touch thumb to ring finger: Medium-well (quite firm)
- Touch thumb to pinky: Well done (very firm)
This method takes practice. A thermometer is more reliable, especially for a thick steak.
Pairing Sides And Sauces
A tomahawk steak is rich and beefy. Keep sides simple. Grilled asparagus, roasted potatoes, or a crisp green salad work well. For sauce, try a red wine reduction, chimichurri, or horseradish cream.
If you want a classic steakhouse feel, serve with a baked potato and sour cream. The bone itself makes a great presentation piece—leave it on the plate for visual impact.
Storing And Reheating Leftovers
Leftover tomahawk steak keeps in the fridge for 3–4 days. Wrap it tightly in plastic wrap or foil. To reheat, use a low oven (250°F) for 10–15 minutes, then sear quickly in a hot pan. Avoid the microwave—it ruins the texture.
You can also slice leftovers thin and use them in sandwiches, salads, or stir-fries. The bone can be saved for making beef broth.
Frequently Asked Questions
Can I cook a tomahawk steak on a gas grill without a thermometer?
Yes, but it’s risky. Use the finger test or cut into the steak to check doneness. A thermometer gives you consistent results.
How long does it take to cook a tomahawk steak on a gas grill?
Total time is about 40–50 minutes: 25–35 minutes for the slow cook, 5 minutes rest, 3–4 minutes sear, then 5–10 minutes final rest.
Should I trim the fat cap on a tomahawk steak?
No, leave the fat cap intact. It adds flavor and moisture during cooking. Trim it after cooking if you prefer less fat.
Can I cook a frozen tomahawk steak on a gas grill?
It’s not recommended. Thaw the steak in the fridge for 24–48 hours first. Cooking from frozen leads to uneven doneness.
What if my gas grill doesn’t have a lid thermometer?
Use an oven-safe probe thermometer or a separate grill thermometer. Place it near the steak on the indirect side to monitor temperature.
Final Tips For Success
Don’t rush the slow cook. Patience gives you that perfect edge-to-edge pink. Let the steak rest twice—once before searing and once after. This makes the meat tender and juicy.
Clean your grill grates well before searing. Stuck-on bits can cause flare-ups and uneven browning. Oil the grates lightly to prevent sticking.
If you want a thicker crust, sear for an extra 30 seconds per side. Watch closely to avoid burning. The butter baste adds richness but isn’t necessary.
Practice makes perfect. Your first tomahawk might not be flawless, but you’ll learn how your grill behaves. Adjust heat and timing next time.
Now you know how to cook a tomahawk steak on a gas grill. Fire up the grill, grab a thick steak, and enjoy the process. The result is a showstopping meal that impresses every time.