Tomahawk steak is thick and pricey! Plus, you can easily mess it up if you under-season, overcook, rush the process, or skip key steps. That’s why you need to know how to cook a tomahawk steak on a gas grill the right way
You can cook by seasonings the tomahawk steak, setting up your gas grill with two heat zones, cooking over indirect heat to 115°F, then sear on high heat for 1 to 2 minutes per side. Then, rest under foil for 10 minutes, slice across the grain, and serve.
Today, you’ll learn exactly what tools you need, how to set up your grill for reverse searing, and the simple steps to get a juicy center with a perfect crust. We’ll also walk through the most common mistakes and how to avoid them.
What is the Best Way to Grill A Tomahawk Steak?
The best way to grill a tomahawk steak is to reverse sear it where you start low and slow over indirect heat (225 to 275°F), then finish with a blazing-hot sear. This method lets the thick center cook evenly without burning the outside.
Once the internal temp hits 115–120°F (use a thermometer to be sure), you pull it off, cover loosely, and let it rest for 10 minutes. Thus, you’ll get a steak that’s juicy, richly flavored, and perfectly crusted
Tools You’ll Need
Before you even think about how to cook a tomahawk steak on a weber gas grill, you need the right gear. This isn’t just another Tuesday-night burger. It’s a thick, expensive cut that deserves your full attention.
So, here’s what’ll actually help you nail it.
- Gas grill with two-zone setup: You need one side hot, one side cooler. That’s how you’ll pull off a reverse sear without torching your steak.
- Instant-read thermometer: Guessing internal temps is how $100 steaks get ruined. So, you should get one that reads fast and accurately.
- Long-handled tongs: You’re dealing with high heat and a big cut. Keep your hands safe and your flips precise.
- Aluminum foil: Wrap the bone for a cleaner presentation or use it to tent the steak while it rests.
- Grill-safe cast iron pan (optional): For basting with butter and herbs during the sear. Makes your steak smell like a steakhouse.
- Avocado oil spray or neutral oil: It helps the seasoning stick and prevents the steak from grabbing the grates.
- Wire rack + tray (for dry brine): Salt it, air it out, and let the surface dry. That’s how you get that crust.
- Grill brush or oiled towel: A clean grate makes better grill marks and helps prevent sticking.
- Basting spoon or brush: For melting butter over the top or painting on flavor. A spoon is more rugged and gives you more control.
And of course, coarse salt, fresh cracked pepper, and garlic powder.
Steps on How to Cook a Tomahawk Steak On a Gas Grill
We’ve grilled a lot of thick steaks in my time, but tomahawk is different. So, let us walk you through what’s worked best for us —
1. Prep the Steak
If you rush this part, even the best gas grill under $300 can’t save your steak. Thus, take the time to do the following things correctly —
- Grab some coarse kosher salt and coat the steak like you mean it.
- Then, let it sit in the fridge uncovered. I usually leave it overnight.
- Take it out of the fridge an hour before cooking.
- Just before grilling, season with cracked black pepper and garlic powder. We like to keep it simple, like fresh-ground pepper and a shake of garlic powder. It builds a crust that tastes like something primal.
2. Setup the Grill
You don’t want to rush a tomahawk over blazing heat, so here’s how you should approach —
- You fire up one burner on high 500°F+ for searing and another burner off 225 to 250°F for indirect cooking. See, you need to create a hot zone and a cooler one.
- Then you leave the other burner off completely. That creates a cooler zone for slow, indirect cooking.
- You’re aiming for about 225 to 250°F on this side. If you’ve got a lid thermometer, use it.
- Usually, while the grill heats up, we shut the lid. Give it a few minutes to stabilize.
It’s optional but worth it if you’ve got the time. Just add a foil pouch of wood chips, toss a handful of hickory or cherry chips into foil, poke a few holes, and set it over the hot burner. It adds a nice hit of smoky flavor without needing a smoker setup.
3. Cook with Indirect Heat
Let’s slow it down here. You’ve got one shot to bring that thick steak up to temp without scorching the outside. Indirect heat is how we keep that balance.
- Now, place your steak on the cool side, close the lid, cook until internal temp reaches 115 to 120°F for medium-rare. The internal temp helps to cook evenly from the edge to the core.
- Use a meat probe to measure the tomahawk steak gas grill temperature. Insert it into the thickest part, away from the bone.
- Depending on the steak’s thickness and grill temp, this step usually takes 30 to 45 minutes.
- Finally, before you go into the sear, rest the meat for 5 to 10 minutes off the grill.
4. Reverse Sear on Direct Heat
After the steak hits about 120°F on the cool side, it’s ready to meet fire.
- Now start searing at 500°F or even hotter.
- Drop the tomahawk directly over the flame, lay it at a slight angle and press it gently with your tongs to make sure it touches the grate evenly.
- One minute is usually enough for the first side, then give it a 90° twist for that classic grill-mark crosshatch. Flip and repeat this.
- Plus, don’t forget the sides. Use your tongs to hold the steak upright and sear the fat edges too.
- Cook it until the inside hits 125 to 130°F. If you prefer medium-rare, remove it from the grill closer to 125°F.
5. Rest & Serve
You’ve done the work and it’s to finish it.
- Once the tomahawk hits your target temp ideally around 125°F to 130°F for medium-rare, take it off the heat.
- Drop a couple tablespoons of salted butter on top and cover the steak loosely with foil. Let it sit untouched for at least 10 minutes.
- Use a sharp carving knife to take the meat off the bone, then slice across the grain in thick, clean cuts.
We like to hit the slices with a pinch of flaky salt or a spoonful of melted compound butter (rosemary and garlic never fail).
Read More: How to Disconnect Propane Tank from Grill
Common Mistakes to Avoid While Cooking a Tomahawk Steak on a Gas Grill
Some mistakes can turn a bold, bone-in Tomahawk ribeye into a dry or bland regret. If you’re spending the money, don’t waste the moment.
Below are the most common pitfalls to avoid when working the gas grill.
Under-Seasoning
If there’s one thing we’ve learned after grilling more tomahawks, it’s this: don’t hold back on the seasoning. All that fat is flavorful, yes but it also softens any subtle seasoning you try to use.
That way, you get a steak that looks amazing but tastes surprisingly plain. In fact, a lot of people hold back because they don’t want to mess it up. But playing it safe is exactly what dulls the flavor.
Remember, if your seasoning doesn’t stand out, the meat won’t either.
Over-searing and Drying Out the Meat
Too much sear ruins a good tomahawk. It looks impressive at first, sure, but what’s inside ends up overcooked and dry. Even with all that fat, a tomahawk can’t survive a blast of heat that goes too far.
It’s not a quick-cook burger, instead, it’s a serious cut that’s thick. So, you should let it sear long enough to turn flavor into smoke and texture into leather.
Cooking Over Direct Heat from the Start
We’ve seen it more times than we can count that someone slaps a tomahawk steak straight over high heat. But that’s not how this cut works.
The size and thickness of the steak demand patience. Direct heat from the get-go singes the outside while the inside stays underdone or worse, uneven. What you end up with is a steak that’s burnt on the edge and raw in the middle.
So, have patience during the process.
Not Using a Thermometer
Cooking a tomahawk steak without a thermometer isn’t ideal. You might get lucky, but odds are you’ll miss the mark. These steaks are thick, and the bone messes with heat flow.
What looks done on the outside may be a full 20 degrees off inside. That margin of error can mean the difference between a perfect medium rare and an overcooked waste.
Instinct is great for knowing when to flip but not when to finish. So, use a thermometer for certainty.
Skipping the Resting Phase
After all that grilling, it’s tempting to cut right in. You want to see that perfect pink center and hear that first crunch. But if you slice too soon, you’re cutting short the payoff. The juices haven’t settled yet.
They’ll just pour out and soak the board instead of staying in the meat where they belong. What you’ll be left with is a drier, tougher bite than it should’ve been.
Final Words
Learning how to cook a tomahawk steak on a gas grill isn’t hard, it just demands patience. If you’re a first-timer, stick with a reverse sear and a thermometer. For seasoned grillers, add compound butter or wood chips for depth.
Just make sure to season boldly, use indirect heat first, monitor temp, sear hot, rest well, then slice. That’s it. Whether you’re cooking for someone special or just treating yourself, this method delivers a steak that’s rich, juicy, and worth the splurge.
FAQs
How long to cook tomahawk steak on gas grill?
Cook a tomahawk steak on a gas grill for about 30 to 40 minutes over low and indirect heat until the center reaches 115 to 120°F, then sear each side on high heat for 3 minutes and wait for 10 minutes before cutting. Also, use a thermometer to avoid overcooking this premium cut.
Do I need to flip the steak during indirect cooking?
No, you don’t need to flip a tomahawk steak during indirect cooking. Let it sit on the cooler side of the grill to cook slowly and evenly. In fact, flipping too soon can interrupt the gentle heat flow that helps the thick center come up to temp without burning the outside.
Can I use a sear burner on my gas grill?
Yes, you can use a sear burner on your gas grill to finish a tomahawk steak. After it reaches the right internal temp with indirect heat, a hot sear burner delivers fast and even crust without overcooking the inside.