Grilled Bison Tomahawk Recipe - Reverse-Sear Method

The bison tomahawk is one of our favorite cuts of meat. Why? For starters, have you seen this thing? It's massive! The sheer size of this steak is nothing short of impressive. It's a beast in appearance and a pleasure to serve and eat. 

Of course, cooking a steak of this heft can feel like a lot of pressure. But rest assured that grilling a bison tomahawk steak is an approachable and fun way to cook, even if it's your first time.

What is a tomahawk steak?

First things first. What is a bison tomahawk steak? That part's easy. A tomahawk steak is just a bone-in rib-eye. The name is inspired by the protruding rib bone and the thick rib-eye, which resemble an ax. Some even call it a cowboy cut, named for its size (up to 28 ounces per steak!).

That said, this is a steak two people can share, depending on your appetites.

How to cook a bison tomahawk steak

We're no strangers to this awesome cut of steak. In fact, we've already got a tomahawk steak recipe all about how to cook a bison tomahawk the traditional way. That is, firing up a high-heat sear at the beginning, then cooking it low and slow to finish, flipping the meat every five minutes and resting it at the end.

This blog and recipe, however, suggest a “reverse-sear” method. This is another common way to cook this type of steak, although it's not quite as popular. 

The reverse-sear method

What is the reverse-sear method of cooking a steak? Well, it's just what it sounds like: letting the meat cook at a lower temperature first, then searing at the end. This is counter to the typical way of cooking a steak, which is to sear at the beginning and then cook at a lower temp to finish. 

Ready to get throw your tomahawk on the grill? Learn more about how to cook a tomahawk steak here. Then, check out our recipe below for reverse-seared tomahawk steaks. Note: this recipe is for cooking tomahawks on a gas grill.

Grilled Bison Tomahawk Steak

Serves 2-4

Ingredients:

2 Frontière Natural Meats Bison Tomahawk Steaks (24-28 oz each)

Santa Maria Sea Salted BBQ Rub from Savory Spice (or your favorite steak seasoning)
Avocado oil (or other high-heat oil for coating grill grates)

Method:

If frozen, thaw the steaks for a day or two in the refrigerator.

When ready to cook, place the tomahawks on the counter and let them come to room temperature, at least an hour before cooking.

Before cooking, coat the steaks with a dry rub. We chose the Santa Maria Sea Salted BBQ Rub from Savory Spice for this recipe, but any steak seasoning will do, or even just salt and pepper. 

Next, preheat the grill. Oil the grates with a towel or onion dipped in avocado oil (or other high-heat oil). We like to turn one side of the grill to hot and the other to low or even off, depending on how hot your grill gets. 

Once the grill is hot, place the steaks on the grates away from the flame. Close the lid, and cook for 15-20 minutes. You'll want to check the steaks occasionally to make sure they aren't overcooking. Aim for an internal temperature of 115 degrees.

Now for the sear. Move the steaks to the hottest part of the grill for the grand high-heat finish. You'll likely only need 1-2 minutes per side for this part. Keep the lid open so you can watch the steaks at this point to make sure nothing catches fire and they don't overcook. Pull the steaks off the grill when they reach about 135-145 degrees F, depending on your desired doneness.

Remove the steaks from the grill allow to rest for 7-10 minutes. Carve and enjoy with sides of your choice.