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September 1, 2022Grilled Bison Tomahawk Steaks with Chimichurri Butter
Serves
2 Servings
Prep time
15 minutes
Cook time
1 hour
Method
Grill
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!
Recipe & Photography by @modernfarmhouseeats
Recipe notes from Modern Farmhouse Eats:
Tender and juicy bison tomahawk steak grilled low and slow, then finished over direct flame for a perfectly cooked inside and nicely charred outside. Topped with salty, herby and delicious chimichurri butter that melts right into the warm steak. Super easy to prepare with minimal ingredients and a simple two-zone grilling method. This post is sponsored by The Honest Bison, who I am so excited to partner with! Recipe, photographs, thoughts and opinions are all my own. Compared to beef, bison steaks have a delicious, clean and rich flavor that I am loving! When cooked properly, bison is melt in your mouth tender. Top with the super simple chimichurri butter, and you have the most delicious grilled steak! The butter is made with lots of fresh herbs, garlic and lemon juice. It really is the perfect addition to steak! If you’ve never tried bison, I highly recommend you give it a go! Nate and I both absolutely love the flavor of bison. Plus, it’s leaner than beef and higher in protein making it a healthier alternative. I am so grateful for companies like The Honest Bison where you can purchase meat that comes from humanely raised bison that are free to forage as they would naturally.
Why you’ll love this recipe:
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Perfect seasoning. The bison steak is generously seasoned with salt, pepper and garlic powder, adding flavor without overpowering the delicious flavor of the steak.
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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.
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Chimichurri butter. Do not skip the chimichurri butter! It melts right into the steak, adding salty, herby, delicious flavor!
Ingredients
- 2 Bison tomahawk steaks
- Salt
- Black pepper
- Garlic powder
- Butter
- Parsley
- Cilantro
- Chives
- Garlic
- Lemon juice
Directions
Step 1.
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.
Step 2.
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.
Step 3.
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.
Step 4.
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.
Step 5.
Serve the steaks topped with more chimichurri butter, a squeeze of lemon juice and a sprinkle of sea salt.
Cooking times for elk burgers
I highly recommend using a meat thermometer when cooking meat to ensure you don’t overcook it, resulting in dry, tough meat. For bison steak, here are the temperatures for degree of doneness:
• Rare: 125 degrees F.
• Medium-rare: 125-130 degrees F.
• Medium: 130-135 degrees F.
• Medium-well: 135-140 degrees F.
• Well: 140-150 degrees F.
I like to cook bison steak to around 130 degrees. As it rests off the grill for 5-10 minutes, it comes up in temperature to around 135 degrees for medium doneness. It’s still pink and juicy in the center, but not raw, and browned around the edges.
Always account for the fact that the meat will continue to cook once it’s removed from the heat source. The residual heat left in the meat will continue to cook the meat and the temperature will continue to rise 5-10 degrees. So, for example, if you want the bison steak cooked to medium (130-135 degrees), remove it from the heat source at 125-130 degrees and let it rest for 5-10 minutes until it reaches 130-135 degrees.
Recipe tips:
Let the bison come to room temperature before cooking. This will allow the meat to cook more evenly through to the center.
Use a meat thermometer. Always use a meat thermometer when cooking meat. This ensures you don’t overcook or undercook the steak. There are so many great meat thermometers out there at a great price. I highly recommend an instant read meat thermometer, or even better a bluetooth meat thermometer.
Start low and slow then finish over high heat. When cooking thick steaks, like a tomahawk steak, it’s best to grill low and slow over direct heat, then finish over high, direct heat. This way you don’t burn the exterior of the steak before the inside has a chance to cook.
Let the meat rest before slicing. I know it’s tempting to cut into the steak right away, but let it rest on a plate for 5-10 minutes to allow the juices to redistribute throughout the meat before slicing, ensuring a juicy steak. As well, as the steak rests the internal temperature will rise another 5-10 degrees from carryover heat, bringing the steak to your desired degree of doneness.
Don’t skip the chimichurri butter. The butter melts into the warm steak, adding so much salty, herby flavor!
Frequently Asked Questions
Have some questions about this recipe, how to cook bison meat, or even what it tastes like? Take a peek at these FAQS. If you still have questions, contact us and we’ll do our best to answer them!
About Modern Farmhouse Eats
Rachel Riesgraf is a recipe developer, food photographer, and avid deer hunter. She grew up on a farm in Minnesota which is where she learned how to create the best homestyle recipes using only the best fresh, seasonal ingredients. Today she applies that same passion for ingredients and style of cooking as she develops easy, from scratch, comfort food recipes for the busy, modern cook. View the original recipe post on Modern Farmhouse Eats and check out more of Rachel’s tasty work!
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