Grilled Bison Tomahawk Steak with Chimichurri Butter
Tender and juicy bison tomahawk steak grilled low and slow, then finished over direct flame for a perfectly cooked inside and nicely charred outside. Topped with salty, herby and delicious chimichurri butter that melts right into the warm steak. Super easy to prepare with minimal ingredients and a simple two-zone grilling method.
Ingredients
- 2 bison tomahawk steaks
- 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
- optional garnish: lemon wedges & sea salt
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
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.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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