Tomahawk Steak

 How to Grill the Perfect Bison Tomahawk Steak

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Thaw Properly

Place your tomahawk steak in the refrigerator and allow it to thaw slowly. Because it’s a thick cut, give it

plenty of time so it thaws evenly. Avoid microwaving or rushing the process.

Dry Brine Overnight

Remove the steak from its packaging, pat it dry, and generously salt both sides. Cover loosely with

plastic wrap and refrigerate overnight. This allows the salt to penetrate deep into the meat for better

flavor and tenderness.

Bring to Room Temperature

Before cooking, let the steak sit at room temperature for about 20–30 minutes to take the chill off.

Preheat Your Grill or Smoker

Heat your grill or smoker to around 400°F. A hot grill helps develop a great crust while keeping the

inside tender and juicy.

Grill It Right

Because a tomahawk steak is thick, start by searing it over direct heat for 3–4 minutes per side to build

a good crust. Then move it to indirect heat and continue cooking until the internal temperature reaches

120°F. This is the optimal time to remove the steak from the grill.Let It Rest

Remove the steak from the grill and let it rest for 5–10 minutes before slicing. The internal temperature

will continue to rise slightly while resting, and the juices will redistribute through the meat.

Important: Bison is naturally lean, so avoid overcooking. For the best flavor and tenderness, cook your

steak rare to medium rare.

Steak Doneness Chart

Tomahawk grilling  pdf