Experience the ultimate combination of smoky flavor and perfect sear with this Reverse Seared Dry Aged Bison Tomahawk Steak recipe. Bison, known for its rich and robust flavor, takes center stage in this dish, enhanced by a simple yet effective salt, pepper, and garlic rub. Using a smoker for the initial cooking ensures the meat is infused with deep, smoky notes, while the high-heat BBQ sear creates a beautifully caramelized crust.
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Bison
American
Courtney Johnston
4-6
5 minutes
2 hours
Whether you’re a seasoned grill master or a home cook looking to impress, this recipe promises a succulent, tender, and flavor-packed steak that’s sure to be the star of any meal. Enjoy the process of crafting a restaurant-quality dry aged bison tomahawk in your own backyard!
1 Dry Aged Bison Tomahawk Steak
Remove the bison tomahawk steak from the refrigerator and let it come to room temperature (about 45 minutes).
In a small bowl, mix together the kosher salt, freshly ground black pepper, and garlic powder.. Generously apply the salt, pepper, and garlic mixture to the steak, ensuring it is evenly coated on all sides.
Place the seasoned steak on the smoker grate. Insert a meat thermometer into the thickest part of the steak if you have one, otherwise use an instant read thermometer.
Smoke the steak until it reaches an internal temperature of 110-115°F (49-52°C) for about 1-1.5 hours. Adjust the smoking time if you prefer a different level of doneness.
Once the steak reaches the desired internal temperature, remove it from the smoker and let it rest for 5 minutes.
Place the steak on the preheated BBQ grill. Sear the steak for a few minutes on each side until a deep brown crust forms. Be sure to sear the edges as well.
Here are some pull temperatures for different doneness levels:
Rare: 115-120°F (46-49°C)
Medium-Rare: 120°–125°F (49-52°C)
Medium: 130°–135°F (54-57°C)
Medium-Well: 140-145°F (60-63°C)
Well Done: 150°F (66°C) and up
Remove the steak from the grill. Place 1 tbsp butter on top of the bison steak, and cover loosely with foil. Let the steak rest for another 10-15 minutes to allow the juices to redistribute throughout the meat.
Enjoy!
Thermometer: Using an instant-read meat thermometer is crucial for achieving the perfect level of doneness.
Resting: Do not skip the resting periods as they ensure a juicy and tender steak.
Searing: Make sure your BBQ grill is very hot before searing to achieve a good crust without overcooking the steak.
Smoking Wood: Choose wood chips or pellets that complement the flavor of bison, such as hickory, oak, or mesquite.
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