Jun 10 , 2019

Monica Stockbridge

Bison Tomahawks – The Original Cowboy Steak

The specialty steak for your next cookout

By: Monica Stockbridge, Frontière Natural Meats

Frontière Natural Meats’ newest product is the bison tomahawk steak. This is a specialty cut of ribeye steak which features a thick, ample amount of meat with a rib bone included for a one-of-a-kind presentation. Learn more about this striking cut and how to cook it.

Frontière Natural Meats recently introduced bison tomahawk steaks to its repertoire — and it’s a steak you won’t soon forget. This specialty cut of ribeye steak features a thick, ample section of meat with a long rib bone included for presentation. It’s a striking cut that makes a big impression for a special occasion or a just an everyday backyard cookout.

Why is it called a tomahawk?

As you may have guessed, this steak is often called a tomahawk steak because of its unique shape and ax-like appearance. This bone-in bison rib is essentially a bison rib-eye or bone-in rib-eye, and is sometimes called a cowboy cut. Both the size and long bone “handle” draw attention, not to mention its size; Frontière Natural Meats’ bison tomahawk steaks are between 24 and 28 ounces a piece.

Tomahawk steaks are known for big flavor, and a lot of that has to do with the marbling — that is, the fat ratio within the muscle. This is where the flavor comes from, and it adds a whole lot of savory, finger-licking flavor — especially when cooked on the grill.

How do you cook it?

The bison tomahawk from Frontière Natural Meats is about two inches thick and made for grilling slow and low. Be sure to season generously with salt and pepper before you grill, which will help bring out the bison’s natural flavors.

There are a few schools of thought as to how to cook a bone-in rib-eye. As with most steaks, it’s important to get a good sear on the outside to seal in the flavor while also cooking the middle to a safe temperature. However, you can achieve the sear before or after cooking the steak to your desired doneness.

The traditional “sear first” method

The more traditional way is to sear the steak first over high heat. This means turning up that gas grill as high as it will go or letting the charcoal grill heat way up before placing the steaks on the grates. There will be an immediate sizzle factor, and after a minute or two of searing on each side, it’ll be time to put the steaks over indirect or low heat to finish cooking through.

The “reverse sear” method

Some people prefer the “reverse sear” method, which reverses the traditional method by cooking on low first, then searing after. This method can be preferable for a big cut of meat such as a tomahawk since you can more closely control the initial cook, let it rest, then eat it hot off the grill after the final sear.

The sous vide method

Others will choose to sous vide the steak, which can help even more with precision temperature control. Of course, for this method, you may need to remove the bone entirely in order to fit it into a sealed bag in the water bath. Once you achieve your desired internal temperature, just finish it on a high-heat grill.

Any of these methods will take a bit of time; likely 30-40 minutes if not more. If you’re on a tight schedule, removing the bone and fileting the tomahawk will drastically reduce the cooking time. However, you’ll sacrifice the “wow” factor of the bone-in behemoth.

One thing’s for sure, though: all you need is a little salt and pepper and a high-heat sear, and anyone can cook this spectacular steak. With a solid amount of meat and awe-inspiring presentation status, the bison tomahawk is an ideal steak to be shared between families and friends.

Check out our recipe for tomahawk steaks on the grill.

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