Grilled Bison Tomahawk Steaks with Chimichurri Butter

Name: Grilled Bison Tomahawk Steaks with Chimichurri Butter
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 Servings
Ingredients: 2 Bison tomahawk steaks; Salt; Black pepper; Garlic powder; Butter; Parsley; Cilantro; Chives; Garlic; Lemon juice

If you make just one steak this summer, make it a Bison Tomahawk Steak. These show-stopping steaks are not only impressive to look at, but they are also truly unforgettable tasting when grilled just right and paired with a balmy summer evening and a glass of well-aged whiskey. Scroll down for this simple yet savory recipe for Grilled Bison Tomahawk Steaks with Chimichurri Butter and be sure to check out the helpful tips and FAQ section at the end!

Why you’ll love this recipe

Perfect seasoning. The bison steak is generously seasoned with salt, pepper and garlic powder, adding flavor without overpowering the delicious flavor of the steak.

Tender and juicy steak. This recipe uses a simple two-zone grilling method. The steaks start cooking over low, indirect heat to ensure tender and juicy steaks, then are finished over high, direct heat to get a nice char on the outside.

Chimichurri butter. Do not skip the chimichurri butter! It melts right into the steak, adding salty, herby, delicious flavor!

Grilled Bison Tomahawk Steaks with Chimichurri Butter

Servings

2 Servings

Prep Time

15 minutes

Cook Time

1 hours

Ingredients

2 Bison tomahawk steaks
Salt
Black pepper
Garlic powder
Butter
Parsley
Cilantro
Chives
Garlic
Lemon juice

Directions

Remove the steaks from the fridge 30 minutes before grilling. Season generously with salt, pepper and garlic powder. Let sit while you preheat the grill to low heat, about 225 degrees F. Meanwhile, make the chimichurri butter. Mix all of the ingredients together in a small bowl. Set aside.
Place the steaks on the grill over indirect heat. Grill until the internal temperature reaches 120 degrees F, about 45 minutes, depending on the thickness of the steak. Flip the steaks halfway through the cook time.
Remove the steaks from the grill. Increase the grill temperature to high heat, about 450 degrees F. Place the steaks back on the grill over direct heat. Grill until the internal temperature reaches 130 degrees F, about 3-5 minutes per side for medium-rare/medium.
Remove the from the grill and spread chimichurri butter over the top of the steaks. Let rest for 5-10 minutes before slicing. The internal temperature will continue to rise about 5 degrees from carryover heat bringing the steak closer to medium doneness.
Serve the steaks topped with more chimichurri butter, a squeeze of lemon juice and a sprinkle of sea salt.

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