Reverse Seared Dry Aged Bison Tomahawk Steak

Name: Reverse Seared Dry Aged Bison Tomahawk Steak
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 4-6
Cuisine: American
Ingredients: 1 Dry Aged Bison Tomahawk Steak; 2 tablespoons kosher salt; 1 tablespoon freshly ground black pepper; 1 tablespoon garlic powder; 1 tbsp butter; Fresh herbs for garnish (optional, e.g., rosemary or thyme)

May 31, 2024Courtney Johnston

Reverse Seared Dry Aged Bison Tomahawk Steak

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Courtney Johnston

Servings

4-6

Prep Time

5 minutes

Cook Time

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!

Ingredients

1 Dry Aged Bison Tomahawk Steak
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tbsp butter
Fresh herbs for garnish (optional, e.g., rosemary or thyme)

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Directions

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.
Preheat your smoker to 225°F (107°C). Use wood chips or pellets of your choice for smoking (e.g., hickory, oak, or mesquite).
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.
While the steak is smoking, preheat your BBQ grill to high heat (about 500°F or 260°C).
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.
Cook the steak to its "pull temperature," which is about 5 degrees Fahrenheit lower than your desired final temperature. The residual heat will continue cooking the steak as it rests.
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.
Slice the steak against the grain and serve immediately with your favorite sides. Garnish with fresh herbs if desired.
Enjoy!