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How to Reverse Sear a Tomahawk Ribeye Steak on a Grill

perfectly seared tomahawk steak resting before serving

I’m a huge fan of steak (surprise, surprise right?) Interestingly, not all steaks are grilled equally. For example, in this guide for cooking a porterhouse or t-bone I detail the nuances of that cut. Today’s guide however, is all about the impressive tomahawk ribeye.

I’m writing this guide specifically for a gas grill. Why? Because while I love the flavor that is imparted into food with charcoal, gas grills still make up the largest percentage of grill sales. I get so many questions about grilling steaks on a gas grill that I decided to write a guide to use as a quick reference when I’m asked.

Not only is reverse searing on a gas grill possible, it’s still amazing. When I say possible, I mean possible with the right gas grill. Not all gas grills can get hot enough to sear and produce the steakhouse quality crust during the direct heat portion of this. You’ll need a grill with at least two burners, but I recommend three.

How to Reverse Sear Steak on the Grill

Prep time: 10 minutes | Cook Time: 70 minutes 

Ingredients

Tomahawk Ribeye
Favorite Steak Seasoning
Compound Steak Butter

How to Reverse Sear a Tomahawk Steak on a Gas Grill Step-by-Step

  1. Bring Tomahawk Ribeye Steak to Room Temperature

    Unwrap and place steak on cutting board, allowing it to warm up at room temperature for about an hour.

  2. Season Tomahawk Ribeye Steak

    Season liberally with steak rub and insert meat thermometer.

    Thick tomahawk steak on a cutting board

  3. Light Gas Grill

    Light your grill. Only light one burner. For grills with three or more burners, light a burner on the side of the grill, not in the middle.

  4. Get Your Grill to Temperature

    Allow the internal grill temperature to reach 225 degrees. Place your steak as far from the direct heat as possible and close the lid. During this phase of cooking, we’re using indirect heat to gradually raise the internal temperature of the steak.

    Tomahawk steak on grill

  5. Grill Tomahawk Ribeye to Proper Temperature

    Allow steak to reach internal temperature of 125 degree. This should take about 45 minutes, depending on the size of the steak. The 125 degree measure is for a medium rare steak and at that point we’re ready to sear baby sear! If you’d like your steak more done, let the internal temperature rise to 130 degrees.

    Tomahawk steak heated to temperature on a grill

  6. Prepare to Sear Tomahawk Ribeye

    The ability to sear right away is one of the advantages of the gas grill. You don’t have to rebuild your bed of coals in order to get the extreme temperatures required for a great crust. With the Lynx trident burner simply crank it up to MAX and you’re ready to go.

  7. Sear the Tomahawk Ribeye Steak

    Place steak directly over hot burner, using direct heat for the sear. Flip constantly, about every 30 seconds. You’ll want to do this for about 5 minutes or until desired level of dark crust develops via the Maillard reaction. During this process, the internal temp of the meat will continue to rise to about 130 degrees which is a good medium rare.

    tomahawk steak over direct heat

  8. Rest the Tomahawk Ribeye Steak

    Remove steak from direct heat and let it rest for 15 minutes before slicing into it.

  9. Garnish Tomahawk Ribeye Steak and Serve

    Top with Organic Butcher Black Garlic and Rosemary Compound Butter, slice, and serve.

    tomahawk steak resting before serving

tomahawk steak resting before serving

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