Today we’re going to cook tomahawk ribeyes on a gas grill. Have you wasted 50 bucks on a steak only to overcook it on the outside and be raw in the center? Are you about to waste 50 bucks on a steak and ruin it? one of the most intimidating things about cooking the tomahawk on the gas grill ,is going to be flare-ups. the burnt steak, possibly even dry steak. we’re going to be giving you our tips to make sure that you don’t ruin this piece of meat and keep the flare-ups to a minimum to make that steak.
Lets start cooking tomahawk steak on grill
What we’re gonna do is we’re gonna let tomahawk steak sit on the grill to let it come up to room temperature and then we’re gonna get it grilling.
While it’s a tomahawk ribeye coming up to room temp, what we’re gonna do is, we’re gonna hit with a little kosher salt. whole reason we’re gonna hit it with kosher salt is to keep the steak from drying out. It works out really good. It helps the steak retain a little bit of moisture. It’s going to be really good.
let’s get our grill grates oiled up. you want to turn one side of the gas grill up to very very high temperature. we’re going to throw tomahawk steak on that. super hot super high. and we’re going to let them roll for at least four minutes.
All right. So we got it searing right now. we’re going to sprinkle a little bit of salt, pepper and garlic over the top of it. a little heavy seasoning. I like fresh ground pepper.
How long to cook tomahawk steak?
Our gas grill is on a really high temp right now. we’ve been rolling for about two minutes. what we’re gonna do is we’re gonna spin this at a 45 degree angle. i’m going to continue cooking. Tomahawk rib eyes probably been searing for about a good four minutes total.
I’m gonna flip it over. another hard sear on the other side. we’re going to put a little bit of house seasoning salt, pepper, garlic on top of the steak. as it cooks on the gas grill a little bit of cracked pepper as well. one thing you can do with flare-ups, when you get that rotation of your meat just move it to a spot that hasn’t been cooked on yet, that’ll keep your flare-ups from happening. Keep it cooking like good four minutes like other side.
All right so we’re going to move our ribeye off to the side to finish cooking off. After a hard sear we’re only at 86 degrees. So we’re going to move it off to the side indirect cook and we’re going to let it come up to about 120 to 125 . Use thermometer to check the inner temperature of the steak.. so while our ribeye is finishing off on the other side of the grill
Lets make the butter – herb mixture
what we’re going to do is we’re going to melt a little bit of butter. So i’m going to take two sticks of butter and it’ll put it in our pan that’s on our grill. but what we’re going to do is we’re going to add a little 5 -6 chopped garlic, we’re gonna add a little bit of parsley, fresh thyme, and we’re gonna add a little bit of fresh rosemary.
Tomahawk ribeye has been cooking for at least 20 minutes now. we’re looking for about 120-125 inner temperature. it’s off to the side of the indirect cook. we’ve already seared it. it looks delicious. we’re going to go ahead and pull ribeye, let him come up temperature rest up
All right. so our tomahawk ribeye we just got it off the grill. Before we let it calm down, what we’re going to do is we’re gonna brush our steak with our butter mixture. but this is gonna add a different dynamic of flavor to the steak. i’m telling you this is going to be the best tomahawk rib eye you’ve ever had on the gas grill. we’re going to cover it with aluminum foil and let it rest. so our tomahawk ribeye has been resting for about 10 to 15 minutes and it’s looking delicious.
Read more about how long to cook prime rib