Bison Tomahawk Steak

Playboy Magazine lusts for our Tomahawk Steak.

We already knew our juicy, grassfed  Tomahawk Steak was lust-worthy but it was certainly a nice ego boost to have Playboy Magazine confirm it. In print, no less! That’s right, our new Tomahawk Steak, otherwise known as a bone-in rib-eye, was featured in the July/August 2015 issue of Playboy Magazine. Considered, the steak of all steaks, this is 16 oz (10 oz without bone) of pure flavor with a long, bone handle that makes it as distinctive in appearance as it is in taste. While we didn’t get the centerfold (this time), we’re pretty excited to be in there along with all the other “articles.” If you haven’t grabbed a copy yet, you definitely should…right after you grill one of these bad boys up!

 

The following is the article and recipe that appeared in the July/August 2015 issue of Playboy Magazine. Photography and food styling by the extremely talented Francesco Tonelli.

Playboy Magazine Article

Go Big, Go Bison.

Clean, lean and full of flavor, bison is the manliest of meats. Yes, grass-fed free-range bison is the preferred protein of the modern hunter-gatherer crew, but when you taste the really good stuff, all thoughts of the Paleo diet will fly right out the window. The meat just tastes damn good. What you want is pasture-raised bison that has been – and this is key – field slaughtered. “The low stress life and death of the bison guarantee consistently delicious meat,” says Sean Lenihan, founder of online retailer The Honest Bison. We concur. The sweet. mineral pure-tasting meat will have you cheating on your beef rib eye this summer. Order in bulk from TheHonestBison.com and you can cook bison all summer long – starting with this seared steak.

 

Seared Bison Tomahawk Steak Recipe:

1 grassfed bison tomahawk steak (Get yours here!)

Kosher salt

Freshly cracked pepper

2 tbsp. canola oil (Or oil of your choice)

4 tbsp. butter (Grassfed is always best!)

2 sprigs of fresh thyme

 

Preparation:

Generously salt and pepper bison steak on both sides. Let meat come to room temperature.

Heat a large cast-iron skillet or griddle over high heat.

Add oil and heat until smoking.

Sear steak on one side until golden brown, about 3 minutes.

Turn steak over and continue cooking.

Add butter and fresh thyme to pan.

Baste steak with foaming butter mixture and cook until internal temperature is 120 degrees. (Use an instant read thermometer to keep from overcooking the meat.)

Allow steak to rest 10 minutes before serving.

 

Epic also gets a special shout-out in Playboy!

One of our newest partners, Epic, was also featured on the same page as our steak! They recently started making their grassfed bison bars with our bison and very, very soon you’ll be able to buy them on our website. Stay tuned!