Grilled Bison Tomahawk Steak with Chimichurri Butter
Flavorful bison steak grilled low and slow then seared over an open flame for a beautifully charred crust and a tender, juicy center. Finished with a rich, herby chimichurri butter that melts into the warm steak, infusing every bite with bold flavor. An easy, foolproof recipe using minimal ingredients and a simple two-zone grilling method.
Servings: 2 servings
Calories: 424kcal
Ingredients
- 2 bison tomahawk steaks (see notes for ribeye or sirloin steak)
- salt, black pepper and garlic powder
Chimichurri butter
- 4 tablespoons salted butter softened
- 2 tablespoons parsley finely chopped
- 2 tablespoons cilantro finely chopped
- 1 teaspoon chives finely chopped
- 1 garlic clove minced
- ½ teaspoon lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- lemon wedges & sea salt optional garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve the steaks topped with more chimichurri butter, a squeeze of lemon juice and a sprinkle of sea salt.
Notes
Cooking ribeye or sirloin bison steak: You will need to reduce the cooking time over indirect heat to about 20-30 minutes, depending on the thickness of the steaks. It's important to use a meat thermometer.
Storage: Cooked bison steak can be stored in the refrigerator for up to 3-4 days.
Reheating: Remove from the fridge and allow to come to room temperature, then heat a cast iron skillet over medium-high heat with a little oil. Add the steak and cover with a lid, then sear for about 2-3 minutes per side, or until heated through.
Alternatively, you can broil the steak in the oven. Place the steak on a baking sheet and broil for 2-3 minutes per side, or until heated through.
Internal temperature: Use a meat thermometer to check the internal temperature of the steaks.
- Rare: 125 degrees F.
- Medium-rare: 130-135 degrees F.
- Medium: 135-140 degrees F.
- Medium-well: 140-145 degrees F.
- Well: 145-150 degrees F.
Nutrition
Serving: 1serving | Calories: 424kcal | Carbohydrates: 1g | Protein: 42g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 558mg | Potassium: 740mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 1086IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 5mg
