Unleash the flavor: the ultimate guide to gas grilling tomahawk steaks

Indulge in the art of grilling a majestic Tomahawk steak on your gas grill. This mouthwatering cut, with its dramatic bone handle, will impress both your taste buds and dinner guests. Follow these expert tips and techniques to achieve a perfectly grilled Tomahawk steak every time.

Selecting the Perfect Tomahawk Steak

• Look for marbling: Choose a steak with ample marbling throughout, as this indicates tenderness and flavor.
• Check the thickness: A Tomahawk steak should be at least 1.5 inches thick for optimal grilling.
• Consider the aging: Dry-aged Tomahawks offer an enhanced depth of flavor due to the extended aging process.

Preparing the Steak

• Trim excess fat: Remove any large pieces of fat from the steak, leaving a thin layer for flavor.
• Season generously: Season the steak liberally with salt and pepper, ensuring an even coating.
• Let it rest: Allow the steak to rest at room temperature for about 30 minutes before grilling. This allows the meat to relax and cook more evenly.

Setting Up the Gas Grill

• Preheat the grill: Heat your gas grill to a high temperature, around 500-550°F.
• Create a two-zone fire: Set up two zones on your grill: a direct heat zone for searing and an indirect heat zone for cooking.
• Clean the grill grates: Brush the grill grates clean to prevent sticking.

Grilling the Steak

• Sear the steak: Place the steak over the direct heat zone and sear for 2-3 minutes per side, or until a nice crust forms.
• Move to indirect heat: Transfer the steak to the indirect heat zone and continue grilling for 10-15 minutes per side, or until the internal temperature reaches your desired doneness.
• Monitor the temperature: Use a meat thermometer to monitor the internal temperature of the steak. Aim for 125-130°F for rare, 135-140°F for medium-rare, and 145-150°F for medium.

Resting and Serving

• Rest the steak: Once the steak reaches your desired doneness, remove it from the grill and let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender steak.
• Slice and enjoy: Slice the Tomahawk steak against the grain and serve immediately. Pair with your favorite sides and enjoy the succulent flavor of this grilled masterpiece.

Tips for Achieving a Perfect Tomahawk Steak

• Use a cast iron skillet: Searing the steak in a preheated cast iron skillet over the direct heat zone intensifies the crust and adds flavor.
• Reverse sear: Grill the steak over indirect heat first, then sear it over direct heat to achieve a tender and evenly cooked steak.
• Experiment with marinades: Marinating the steak overnight in a flavorful marinade tenderizes the meat and adds extra depth of flavor.
• Serve with compound butter: Top the grilled steak with a compound butter made with herbs, garlic, or other flavors to enhance the taste.
• Let the steak come to room temperature: Allowing the steak to rest at room temperature before grilling helps it cook more evenly.

Wrapping Up: The Art of Grilling a Tomahawk Steak

Mastering the art of grilling a Tomahawk steak on a gas grill requires patience, precision, and a touch of culinary expertise. By following these tips and techniques, you can create a mouthwatering steak that will satisfy your cravings and impress your guests. Remember to experiment with different marinades, cooking methods, and sides to find the perfect combination that suits your taste buds.

Questions You May Have

Q: How do I choose the right Tomahawk steak for grilling?
A: Look for a steak with ample marbling, a thickness of at least 1.5 inches, and consider dry-aging for enhanced flavor.

Q: What is the ideal internal temperature for a perfectly grilled Tomahawk steak?
A: Aim for 125-130°F for rare, 135-140°F for medium-rare, and 145-150°F for medium.

Q: Why is it important to let the steak rest before slicing?
A: Resting allows the juices to redistribute within the steak, resulting in a more tender and flavorful experience.