What To Know
- Indulge in the ultimate grilling experience with our comprehensive guide on how to gas grill a Tomahawk steak to perfection.
- Place the steak over the hot zone and sear for 2-3 minutes per side, or until a golden-brown crust forms.
- Reverse searing involves cooking the steak in the oven at a low temperature until it reaches an internal temperature of 110°F, then searing it on the grill to finish.
Indulge in the ultimate grilling experience with our comprehensive guide on how to gas grill a Tomahawk steak to perfection. This impressive cut, boasting a long, bone-in rib, elevates any barbecue to a culinary masterpiece.
Choosing the Perfect Tomahawk Steak
The key to a succulent Tomahawk steak lies in selecting high-quality meat. Look for steaks with good marbling, as this intramuscular fat renders during cooking, infusing the steak with flavor and tenderness. Opt for steaks that are at least 1.5 inches thick to ensure even cooking.
Preparing the Steak
Before grilling, bring the steak to room temperature for about 30 minutes. This allows the meat to relax, resulting in more even cooking. Season the steak generously with salt and pepper, or your favorite steak seasoning.
Setting Up Your Grill
Prepare your gas grill for indirect grilling. This method involves cooking the steak over indirect heat, preventing it from burning on the outside while it cooks evenly on the inside. Set up two grilling zones: one hot zone for searing and one cooler zone for cooking.
Searing the Steak
Place the steak over the hot zone and sear for 2-3 minutes per side, or until a golden-brown crust forms. This crust locks in the juices and creates a flavorful exterior.
Indirect Grilling
Move the steak to the cooler zone and continue grilling over indirect heat. The ideal internal temperature for a medium-rare steak is 130-135°F, medium is 135-140°F, and medium-well is 140-145°F. Use a meat thermometer to monitor the temperature.
Resting the Steak
Once the steak reaches the desired internal temperature, remove it from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and juicy steak.
Slicing and Serving
Slice the steak against the grain into thin slices. Serve immediately with your favorite sides, such as grilled vegetables, mashed potatoes, or a classic steak sauce.
Enhance Your Tomahawk Steak Experience
Use a Reverse Sear: Reverse searing involves cooking the steak in the oven at a low temperature until it reaches an internal temperature of 110°F, then searing it on the grill to finish. This method results in a more evenly cooked steak with a tender and juicy interior.
Season with Compound Butter: Enhance the flavor of your steak with a compound butter made with herbs, garlic, and spices. Spread the butter over the steak before grilling for a burst of flavor.
Pair with a Bold Red Wine: Complement your Tomahawk steak with a bold red wine, such as a Cabernet Sauvignon or Merlot. The tannins in the wine will balance the richness of the steak.
Conclusion
Mastering the art of gas grilling Tomahawk steak requires patience and attention to detail. By following our comprehensive guide, you can create a mouthwatering and visually stunning steak that will impress your guests and elevate your grilling game to new heights.
Frequently Asked Questions
Q: What is the ideal thickness for a Tomahawk steak?
A: Aim for steaks that are at least 1.5 inches thick for even cooking.
Q: How long should I rest the steak before slicing?
A: Allow the steak to rest for 5-10 minutes before slicing to redistribute the juices.
Q: Can I use a charcoal grill instead of a gas grill?
A: Yes, you can use a charcoal grill, but you will need to adjust the cooking time and temperature accordingly.
Q: What is the best way to season a Tomahawk steak?
A: Season the steak generously with salt and pepper, or your favorite steak seasoning.
Q: How do I achieve a perfect sear on the steak?
A: Sear the steak over high heat for 2-3 minutes per side, or until a golden-brown crust forms.
