Grilled Bison Tomahawk Steak With Chimichurri Butter Recipe

This bison tomahawk steak recipe is a true culinary adventure, combining rich, savory flavors with an effortless elegance that’s perfect for impressing friends or treating yourself to something special. The chimichurri butter adds an irresistible touch, making each bite both tender and explosively flavorful, while also giving me major chef vibes right in my own kitchen.

A bison tomahawk steak is what I consider to be truly special for the grill. This hulking cut weighs somewhere between 2 and 3 pounds and is seasoned simply with salt and freshly ground black pepper.

Then it gets upgraded to a whole new level when it’s paired with chimichurri butter. The butter is enhanced with the perfect amount of cilantro, parsley, and garlic, plus a little bit of lemon juice to give it brightness.

Ingredients

Tomahawk steak made from bison: An excellent source of protein, an abundance of iron and vitamin B12.

Olive oil: Fats that are healthy for the heart; increase flavor and moisture.

Antioxidants are present in garlic; it contributes strong, savory flavors.

Juice from lemons: Imparts brightness; abundant in vitamin C.

High in vitamins K and C; boosts flavor and visual appeal.

Cilantro: Fresh herb taste; delivers antioxidant nutrients and dietary fiber.

Smoked paprika provides an intense, smoky flavor; it imparts color and is not spicy at all.

Butter: Creamy texture; boosts richness and mouthfeel.

Ingredient Quantities

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• 1 bison tomahawk steak (approximately 2-3 pounds)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1/4 teaspoon red pepper flakes
• 1/2 cup unsalted butter, softened
• 1 teaspoon smoked paprika

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Instructions

1. Prepare the Steak:
Remove the bison tomahawk steak from the refrigerator and allow it to come to room temperature. Dry it thoroughly using paper towels.

2. Season the Steak:
Both sides of the steak should be given a liberal coating of salt and freshly ground black pepper. Add enough olive oil to rub over both sides of the steak to ensure that the seasoning adheres.

3. Preheat the Grill:
Preheat your grill to a medium-high temperature, which is approximately 400°F to 450°F.

4. Make Chimichurri Butter:
In a bowl, mix the softened butter with minced garlic, fresh lemon juice, red wine vinegar, chopped parsley, chopped cilantro, red pepper flakes, and smoked paprika. Combine until the mixture is uniform. Set aside.

5. Grill the Steak:
Put the steak on the grill and sear for approximately 5-7 minutes on each side for medium-rare, or until you get an internal temperature of 130°F.

6. Rest the Steak:
Take the steak off the grill and place it on a cutting board, covered loosely with foil. Let it sit for about 10 minutes. This step ensures that the juices have time to redistribute throughout the steak.

7. Spread the Butter: When the steak is done resting, top it with a thick layer of the chimichurri butter while it is still warm.

8. Slice the Steak:
With a sharp knife, slice the steak into thick slices against the grain for maximum tenderness.

9. Plate and Garnish:
Place the slices on a serving platter. You can perk it up a bit with some extra fresh parsley or cilantro, but it’s really not necessary.

10. Serve Immediately
Savor the steak while it’s warm, the flavors of the melting chimichurri butter adding an extra layer of goodness.

Equipment Needed

1. Grill
2. Tongs
3. Mixing bowl
4. Spoon
5. Cutting board
6. Aluminum foil
7. Sharp knife
8. Serving platter

FAQ

• Q:What is a tomahawk steak? A: A tomahawk steak is a beef steak ribeye that’s specifically cut with at least five inches of rib bone left intact. When made from buffalo, it’s a large and both impressive and flavorful cut.
• Q:Why use bison instead of beef? A: Bison is leaner than beef and has a rich, unique flavor. It’s a great choice for those looking to try something different or for a lower-fat alternative.
• Q:What is the correct way to ready the grill for this steak? A: The grill should be readied for high heat, ideally around 450-500°F. The grates must be clean and oiled to keep the meat from sticking, and this task is best done right before putting on the steak.
• Q:How do I know when the steak is done?
  What is the best way to check the doneness of steak? A. Use a meat thermometer. For medium-rare, aim for an internal temperature of 130°F. After checking, let the steak rest before serving; it’s more forgiving at this stage than a well-done steak and less likely to cause overcooking if you simply leave it alone for a few minutes.
• Q:Is it acceptable to use herbs that have been dried instead of fresh ones for the chimichurri butter? A: The flavor of chimichurri butter is best when made with fresh herbs, but if the situation demands it, you can use dried parsley and cilantro instead. Use about 1 tablespoon of each herb. Remember, dried herbs have a more concentrated flavor and may have a similar or better shelf life than fresh herbs.
• Q:How long should the steak rest after grilling?
  Allow the steak to rest for at least 5-10 minutes after grilling. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
• Q:Is it possible to prepare the chimichurri butter ahead of time? A: Absolutely! The chimichurri butter can be mixed up and stored in the fridge for up to a week or frozen for longer storage. Be sure to bring it back to room temperature before serving, as it’s pretty hard and spreadable when pulled straight from the fridge.

Substitutions and Variations

1 bison tomahawk steak – substitute with ribeye steak or T-bone steak
Use fresh basil or fresh oregano in place of fresh parsley.
Cilantro – replace it with fresh mint or fresh dill.
Red wine vinegar – replace with apple cider vinegar or sherry vinegar.
Paprika, smoked – substitute with regular paprika or a pinch of chipotle powder

Pro Tips

1. Bring to Room Temperature Letting the steak reach room temperature before cooking ensures even cooking throughout, providing a consistent texture and taste.

2. Dry Thoroughly Patting the steak dry with paper towels is crucial for achieving a good sear. Moisture on the steak can create steam and prevent proper browning.

3. Monitor Internal Temperature Use an instant-read thermometer to accurately gauge the steak’s internal temperature, aiming for 130°F for medium-rare. This ensures perfect doneness without overcooking.

4. Resting Duration Letting the steak rest is essential for juiciness. The resting period allows the fibers to relax and the juices to redistribute, enhancing tenderness and flavor.

5. Slice Against the Grain Slicing against the grain is key to reducing toughness and maximizing tenderness. This method shortens the muscle fibers, making each bite more tender and pleasant.