Gas grills impart a smoky char to a tomahawk steak that ovens cannot match, and learning how to cook tomahawk steak on gas grill is easier than you think. This guide walks you through every step, from picking the right cut to serving a perfectly cooked steak with a crisp crust and juicy center.
A tomahawk steak is basically a bone-in ribeye with a long, frenched bone. It looks impressive and tastes even better. The key is managing heat properly on your gas grill. You need high heat for searing and lower heat for finishing.
Let’s get started. No fluff, just real steps that work.
Why Choose A Gas Grill For Tomahawk Steak
Gas grills offer precise temperature control. You can sear hard at 500°F or higher, then drop to 300°F for even cooking. This two-zone setup is perfect for thick steaks like the tomahawk.
Charcoal grills add more smoke flavor, but gas grills are faster and more consistent. You get a nice crust without the guesswork. Plus, you can add wood chips for extra smokiness if you want.
Many home cooks prefer gas because it heats up in minutes. No waiting for coals to ash over. That means dinner is ready sooner.
Selecting The Right Tomahawk Steak
Start with a good steak. Look for one that is at least 2 inches thick. Thinner steaks cook too fast and lose that dramatic look.
Choose USDA Prime or Choice grade for best results. Prime has more marbling, which means more flavor and tenderness. Choice is still good but may be slightly leaner.
Check the fat cap. A thick layer of fat on the edge helps keep the meat moist during cooking. You can trim some later, but leave most of it on.
The bone should be clean and frenched. That means the meat is removed from the upper part of the bone, leaving a clean handle. It looks great and makes carving easier.
How Much To Buy
A tomahawk steak typically weighs 2 to 3 pounds. That serves two hungry people or three with sides. Plan for about 1 pound per person if serving with sides like potatoes or vegetables.
If you are feeding a crowd, buy two steaks. They cook similarly, so just double the seasoning and adjust grill time slightly.
Preparing The Steak For The Grill
Take the steak out of the fridge 45 to 60 minutes before cooking. Let it come to room temperature. This helps it cook more evenly.
Pat the steak dry with paper towels. Moisture is the enemy of a good sear. Dry surface means better browning.
Season generously with kosher salt and black pepper. Use about 1 teaspoon of salt per pound. Press the seasoning into the meat on all sides, including the edges.
Optional: Add garlic powder, onion powder, or smoked paprika. Keep it simple though. The steak flavor should shine.
Should You Oil The Steak Or The Grill
Oil the steak, not the grill grates. Rub a thin layer of high-smoke-point oil like avocado or canola oil over the meat. This helps the seasoning stick and prevents sticking.
Do not use olive oil. It burns at high heat and creates bitter flavors. Stick with oils that can handle 400°F or more.
Wipe the grill grates with an oiled rag after preheating. That adds a non-stick layer without excess smoke.
Setting Up Your Gas Grill For Two-Zone Cooking
Two-zone cooking is essential for thick steaks. One side is hot for searing, the other is cooler for finishing.
Preheat your gas grill with all burners on high for 10 to 15 minutes. Close the lid to trap heat. You want the grill to reach 500°F to 600°F.
After preheating, turn off one burner (or two if you have three burners). Leave the other burner(s) on high. This creates a hot zone and a medium-low zone.
Check the temperature with a grill thermometer. The hot zone should be around 500°F. The cooler zone should be around 300°F to 350°F.
Adding Smoke Flavor (Optional)
If you want more smoky flavor, add wood chips. Soak a handful of hickory or mesquite chips in water for 30 minutes. Drain them and place in a smoker box or foil packet with holes.
Put the packet directly on the hot burner. Close the lid and let smoke build for a few minutes before adding the steak.
This step is optional but adds depth. The gas grill will still produce a nice char without it.
How To Cook Tomahawk Steak On Gas Grill: Step-By-Step
Now for the main event. Follow these steps exactly for a perfect medium-rare tomahawk.
- Place the steak on the hot zone. Sear for 3 to 4 minutes without moving. You want a dark crust to form.
- Flip the steak using tongs. Sear the other side for another 3 to 4 minutes. Do not use a fork; it pierces the meat and lets juices escape.
- Check the edges. Use tongs to hold the steak on its side and sear the fat cap for 1 to 2 minutes. Render that fat for extra flavor.
- Move the steak to the cooler zone. Place it bone-side down if possible. Close the lid.
- Cook for 10 to 15 minutes, flipping once halfway. Use an instant-read thermometer to check doneness.
- Remove the steak when it reaches 125°F to 130°F for medium-rare. The temperature will rise another 5°F during resting.
Total cook time is about 20 to 25 minutes for a 2-inch steak. Thicker steaks need more time in the cooler zone.
Temperature Guide For Doneness
- Rare: 120°F to 125°F (cool red center)
- Medium-Rare: 130°F to 135°F (warm red center) – recommended
- Medium: 140°F to 145°F (pink center)
- Medium-Well: 150°F to 155°F (slight pink)
- Well Done: 160°F+ (no pink)
Insert the thermometer into the thickest part of the meat, away from the bone. The bone conducts heat differently and can give a false reading.
Resting The Steak
Resting is non-negotiable. Place the steak on a cutting board or platter. Tent loosely with aluminum foil. Let it rest for 10 to 15 minutes.
During resting, juices redistribute throughout the meat. If you cut too soon, those juices run out onto the board. Your steak will be dry.
Do not skip this step. Even a perfect cook can be ruined by skipping the rest.
While the steak rests, you can prepare sides or make a quick pan sauce if you want.
Carving And Serving
Use a sharp knife. A long carving knife works best. Slice against the grain for maximum tenderness.
Cut the meat away from the bone first. Then slice the meat into 1/2-inch thick pieces. Arrange on a platter with the bone for presentation.
Serve immediately after slicing. The steak will cool quickly once cut.
Add a pat of compound butter on top for extra richness. Garlic herb butter is a classic choice.
What To Serve With Tomahawk Steak
- Grilled asparagus or broccoli
- Roasted potatoes or sweet potatoes
- Simple salad with vinaigrette
- Crusty bread to soak up juices
- Red wine like Cabernet Sauvignon or Malbec
Keep sides simple. The steak is the star.
Common Mistakes To Avoid
Many people mess up tomahawk steak on a gas grill. Here are the biggest errors and how to avoid them.
Mistake 1: Cooking straight from the fridge. Cold meat cooks unevenly. Always bring it to room temperature first.
Mistake 2: Using too low heat. You need high heat for a good sear. If the grill is not hot enough, you get a gray, steamed crust.
Mistake 3: Flipping too often. Let the steak sit for 3 to 4 minutes per side. Constant flipping prevents crust formation.
Mistake 4: Guessing doneness. Use a thermometer. It is the only reliable way to know when the steak is ready.
Mistake 5: Cutting too soon. Rest the steak. Patience pays off with juicy meat.
Adjusting For Different Gas Grills
Not all gas grills are the same. Some have more burners, some have hot spots. Adjust your technique based on your grill.
If your grill runs hot, reduce the heat on the searing side. Use medium-high instead of high. Check the temperature with a grill thermometer.
If your grill runs cool, preheat longer. Keep the lid closed as much as possible during cooking to retain heat.
For grills with three burners, turn off the middle burner. That gives you a hot zone on one side and a cool zone on the other, with a warm area in between.
For two-burner grills, turn one burner off and leave the other on high. Place the steak on the cooler side after searing.
Using A Grill Mat Or Cast Iron
Some people use a cast iron skillet on the grill for even better searing. Place the skillet on the hot zone and preheat it for 5 minutes. Then sear the steak in the skillet.
This method gives a more even crust and reduces flare-ups. It also makes it easier to add butter and aromatics during the finishing stage.
If you use a grill mat, make sure it is rated for high heat. Not all mats can handle 500°F.
Frequently Asked Questions
How Long Does It Take To Cook A Tomahawk Steak On A Gas Grill?
Total time is about 20 to 25 minutes for a 2-inch steak cooked to medium-rare. This includes 6 to 8 minutes of searing and 10 to 15 minutes of indirect cooking. Thicker steaks need more time.
What Temperature Should A Gas Grill Be For Tomahawk Steak?
Set the hot zone to 500°F to 600°F for searing. The cooler zone should be around 300°F to 350°F for finishing. Use a grill thermometer to verify.
Can I Cook A Frozen Tomahawk Steak On A Gas Grill?
It is not recommended. Frozen steaks cook unevenly and are hard to sear properly. Thaw the steak in the refrigerator for 24 to 48 hours before cooking.
Do I Need To Flip The Steak More Than Once?
Flip only once during searing and once during indirect cooking. Over-flipping prevents a good crust. Use tongs to turn the steak gently.
How Do I Prevent Flare-ups On A Gas Grill?
Trim excess fat from the steak edges. Keep the lid open during searing to reduce oxygen. If flare-ups occur, move the steak to the cooler zone immediately.
Final Tips For Success
Practice makes perfect. The first time you cook a tomahawk steak might not be flawless, but each attempt teaches you something.
Write down your grill settings and cook times. Adjust based on your grill’s behavior. Soon you will know exactly what works.
Invite friends over. A tomahawk steak is a showstopper. Share the experience and enjoy the compliments.
Remember: gas grills give you control. Use that control to get a perfect sear and a juicy interior every time.
Now you know how to cook tomahawk steak on gas grill. Go fire up your grill and make it happen.