Perfect Tomahawk Ribeye on a Gas Grill: 3 Expert Tips

Updated at: 20/12/2024

The sizzle of a perfectly seared ribeye, the tantalizing aroma of smoky char – there’s nothing quite like a tomahawk steak cooked to perfection. But achieving that coveted, juicy, tender result on a gas grill can feel daunting. The large bone-in cut requires a nuanced approach to avoid overcooking the meat while ensuring a beautiful crust. Too often, ambitious grill masters end up with a dry, disappointing outcome, a culinary tragedy that could have easily been avoided. This delicious cut deserves respect, and with the right techniques, it can deliver an unforgettable grilling experience.

This article will equip you with the knowledge to master the art of grilling a perfect tomahawk ribeye on your gas grill, transforming it from a potentially intimidating challenge into a triumphant feast. Get ready to learn three expert tips that will guide you through every step, from preparation to presentation, ensuring a restaurant-quality steak right in your backyard. Let's dive into the step-by-step process and unlock the secrets to grilling perfection.

Preparation and Safety Guidelines

Tools Needed
  • Gas Grill
  • Kosher Salt
  • Pepper
  • Garlic
  • Butter
  • Fresh Herbs (Parsley, Thyme, Rosemary)
  • Meat Thermometer
  • Aluminum Foil
Safety Guidelines
  • Always use tongs or heat-resistant gloves when handling the hot tomahawk ribeye. Direct contact with the extremely hot steak can cause serious burns.
  • Ensure your gas grill is properly assembled and functioning safely before starting. Check gas connections for leaks and follow manufacturer's safety instructions.
  • Never leave the grill unattended while cooking, especially at high temperatures. Monitor the steak closely to prevent flare-ups and ensure even cooking.

Step-by-Step Instructions

  1. Preparation

    • Let the steak come to room temperature.
    • Season generously with kosher salt to prevent drying.
    • Oil the grill grates.
    Oil the grill grates.Oil the grill grates.Oil the grill grates.
    Preparation

  2. Searing

    • Sear on high heat for 4 minutes per side, rotating 45 degrees halfway through.
    • Season again with salt, pepper, and garlic during searing.
    Season again with salt, pepper, and garlic during searing.Season again with salt, pepper, and garlic during searing.
    Searing

  3. Indirect Cooking

    • Move the steak to the indirect heat zone of the grill to finish cooking.
    • Monitor internal temperature with a meat thermometer; aim for 120-125°F.
    Monitor internal temperature with a meat thermometer; aim for 120-125°F.Monitor internal temperature with a meat thermometer; aim for 120-125°F.
    Indirect Cooking

  4. Compound Butter & Resting

    • Make a compound butter with butter, garlic, parsley, thyme, and rosemary.
    • Rest the steak, tenting with aluminum foil, for 10-15 minutes after reaching target temperature.
    Rest the steak, tenting with aluminum foil, for 10-15 minutes after reaching target temperature.Rest the steak, tenting with aluminum foil, for 10-15 minutes after reaching target temperature.
    Compound Butter & Resting

  5. Finishing & Serving

    • Brush the rested steak with the compound butter before slicing and serving.
    Brush the rested steak with the compound butter before slicing and serving.
    Finishing & Serving

Read more: Fire Honey Glazed Shrimp Recipe

Tips

  • Use kosher salt to help the steak retain moisture.
  • Manage flare-ups by moving the steak to an uncooked area of the grill.
  • Create layers of flavor by seasoning throughout the cooking process and using a compound butter.

Common Mistakes to Avoid

1. Overcooking the Ribeye

Reason: Leaving the steak on the grill for too long results in a tough, dry, and less flavorful cut.
Solution: Use a meat thermometer to ensure the internal temperature reaches your desired doneness, and remove it from the grill promptly.

2. Uneven Cooking

Reason: Hot spots on the grill or inconsistent grilling time lead to parts of the steak being overcooked while others remain rare.
Solution: Preheat the grill thoroughly to ensure even heat distribution and maintain a consistent distance between the steak and the heat source.

FAQs

How do I prevent flare-ups when grilling a tomahawk ribeye?
Flare-ups are common with fatty cuts like ribeye. Trim excess fat, but don't remove all of it! Maintain a medium heat, and use a spray bottle with water to quickly extinguish any flames that erupt. Consider placing the ribeye on a raised grilling grate for better airflow.