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  • Writer's pictureBobbi Jo Lathan

Grilled Bison Tomahawk Steak

Updated: Dec 29, 2023

Plant-based meat ain’t MEAT! Let’s eat some REAL Grilled Bison Tomahawk Steak!

Grilled Bison Tomahawk Steak

Recipe by: Bobbi Jo Lathan

Recipe type: Main

Cuisine: Steakhouse


3 hours 30 mins


35 mins


4 hours 5 mins


1 24-28 ounce bison tomahawk rib-eye steak

1 tablespoon extra-virgin olive oil

1 tablespoon coarse kosher salt

1 tablespoon freshly ground black pepper

1 tablespoon high-heat avocado oil

1 stick butter (melted)

3 garlic cloves (sliced or chopped)

5 sprigs fresh thyme


  1. Allow your tomahawk bison steak to defrost in the fridge for 1 day before grilling. Then, 3 hours before you’re ready to grill, remove the packaging, pat the steak dry, coat both sides of the steak with olive oil and season with salt and pepper. Place your seasoned tomahawk in a long pan, cover with some foil or plastic wrap, and place back into the fridge until you’re ready to grill.

  2. When you’re ready to grill, take the steak out of the fridge, remove the foil, and allow the tomahawk to sit out on the counter at room temperature for about 30 minutes, before grilling.

  3. Before cooking, you’re gonna want to oil the grates of your grill with the avocado oil and make sure the grates are clean. There’s very little fat on this tomahawk so you don’t want it to stick to the grill.

  4. In a little pot, melt the butter, garlic and thyme and set aside.

  5. Heat your grill to high. Once the grill is hot, sear the tomahawk steak on top for 1-2 minutes, then flip and sear the other side for about another 1-2 minutes. Lastly, using your high heat grilling glove or hot pad, hold the steak by the tomahawk bone and sear on all sides.

  6. Now, turn the heat off one-half of your gas burners and place the steak over the area of your grill with no flame. Then, close the lid and let the steak cook for 5 minutes. Flip the steak, close the lid, and let the other side cook for 5 minutes. Then turn and baste with the herbed butter every 4 minutes for about 20-30 minutes or until the internal temperature reads 130ᵒ for medium-rare or 125ᵒ for rare.

  7. When the steak is done, remove from the grill and let that big, beautiful bison tomahawk steak rest for at least 8 minutes before carving. If you can wait that long!


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