The Perfect Way to Grill a Tomahawk Steak on a Gas Grill

If you’re looking to impress your guests with a stunning centerpiece for your backyard grilling, look no further than the magnificent Tomahawk Steak. This thick cut of meat is the ultimate showstopper, and when cooked to perfection, it promises to be a culinary experience like no other.

Sliced tomahawk steak on a cutting board.

Unveiling the Tomahawk Steak

Considered Instagram-worthy, the Tomahawk Steak is undeniably the star of the show. Revered by many, it’s a bone-in thick-cut ribeye steak with a protruding rib bone resembling a tomahawk axe, which gives it its unique name. Grilling a Tomahawk Steak is an experience that should be on every backyard cooking enthusiast’s bucket list.

Holding an American Wagyu Tomahawk Steak from Snake River Farms.

It’s worth noting that the length of the rib bone can vary from 8 to 14 inches, so ensure that your grill can accommodate the size of the steak you choose. While the bone itself adds weight, it’s negligible compared to the weight of the succulent meat.

The Art of Preparation

To truly showcase the incredible flavor of the Tomahawk Steak, simplicity is key. A beef seasoning without sugar works wonders, enhancing the natural taste of the meat. Alternatively, a simple rub of kosher salt, coarse black pepper, and granulated garlic will suffice.

Raw tomahawk steak with herbal beef rub on it.

To ensure maximum flavor infusion, it’s best to season the steak in advance. Liberally apply the seasoning to the tomahawk steak, place it on a sheet tray, cover it with plastic wrap, and allow it to dry brine overnight in the refrigerator. The salt will permeate the meat cells, resulting in a delicious crust when seared.

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The Essential Tools

When it comes to grilling this hefty cut of meat, a few indispensable tools will make your cooking experience smoother. Ensure you have a sturdy set of long tongs to handle the weight of the Tomahawk Ribeye Steaks. An accurate instant-read thermometer is a must to prevent overcooking this valuable investment. Lump charcoal adds an extra layer of flavor if you prefer charcoal grilling, while grill grates are essential for achieving a perfect sear on a pellet grill.

The Grilling Method

Grilling is indisputably the best way to cook a Tomahawk Steak. The two-zone grilling method works wonders for this cut, allowing for a quick sear on direct heat before finishing it over indirect heat to achieve your desired internal temperature.

For optimum results, set up a two-zone grilling configuration with the direct heat side reaching around 500 degrees Fahrenheit. Place the Tomahawk Steak over direct heat, rotating it so that the bone is positioned over indirect heat. Sear each side for approximately 5 minutes, or until you achieve beautiful grill marks. Keep a close eye on the steak, as the high fat content can cause flare-ups.

Tomahawk steak cooking over direct heat on a Big Green Egg.

Once both sides are seared, move the steak to the indirect side of the grill and continue grilling for about 10 minutes. Flip the steak and grill for an additional 6 to 10 minutes until the internal temperature reaches your desired doneness. A thermometer will come in handy here, ensuring you achieve the perfect temperature.

To allow the steak to rest and allow the juices to redistribute, remove it from the grill when it reaches an internal temperature of 120 degrees Fahrenheit. Loosely tent it with aluminum foil and let it rest on a cutting board for approximately 10 minutes. During this time, carryover cooking will cause the internal temperature to rise by about 5 degrees Fahrenheit.

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Steak Doneness Guide

While the USDA recommends cooking any steak to 145 degrees Fahrenheit, temperatures can vary depending on personal preferences. Here’s a range of temperatures to guide you:

  • Rare: 120-130 degrees Fahrenheit
  • Medium Rare: 130-140 degrees Fahrenheit
  • Medium: 140-150 degrees Fahrenheit
  • Medium Well: 150-160 degrees Fahrenheit
  • Well Done: 160 degrees Fahrenheit (not recommended)

Adding Flair with Variations

Feel free to experiment with different flavors to take your Tomahawk Steak to new heights. Here are a few variations to consider:

  • Ancho coffee rub for a smoky and aromatic twist.
  • Top the steak with compound butter, allowing it to melt and enrich the flavors as it rests.
  • Serve with a zesty chimichurri sauce to add a burst of savory goodness.

Pairing with the Perfect Wine

To complement the richness of this highly marbled steak, opt for tannic wines that will complement the buttery flavors. Cabernet Sauvignon or Merlot are excellent choices, and Washington State reds are highly recommended for their exceptional quality and affordability. Explore the diverse selection of wines at the Vindulge Wine Market for the perfect pairing.

Unforgettable Side Dishes

When serving such an exceptional cut of steak, it’s only fitting to accompany it with equally impressive side dishes. Consider these options:

  • Duck Fat Potatoes for a luxurious and indulgent treat.
  • Smash Potatoes with Tarragon Cream Sauce for a flavorful twist.
  • Grilled Romaine Caesar Salad for a refreshing and elegant salad option.

More Steak Recipes to Explore

If you’re craving more mouthwatering steak recipes, we’ve got you covered. Check out these favorites:

  • Reverse Seared Porterhouse Steak
  • Grilled Flat Iron Steak
  • Grilled Picanha Steak with Chimichurri
  • Coffee Rub NY Strip Steak
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