Bison Tomahawk Steak

Make Bison Tomahawk Steak with this Smoker IQ wild game recipe, including ingredients, step-by-step instructions, and serving guidance.

SERVINGS

2

SUGGESTED RUB

Smoked Bison Tomahawk

INGREDIENTS

  • 1 Bison Tomahawk steak (approx. 2-3 lbs, french-cut bone-in ribeye)

  • 2 tsp olive oil

  • 1 tbsp Coarse kosher salt

  • 1 tbsp Crushed black peppercorn

  • 1 tsp Garlic powder

  • 1/2 tsp Onion powder

  • 1/2 tsp Dried thyme (crushed)

INSTRUCTIONS

  1. Bring the bison tomahawk to room temperature for at least 30-60 minutes before cooking. This ensures even cooking through the thick meat. Pat it completely dry with paper towels.

  2. Preheat your smoker to 225°F using Oak or Hickory wood.

  3. Lightly coat the entire steak, including the long bone, with olive oil. In a small bowl, mix the salt, pepper, garlic powder, onion powder, and dried thyme. Apply generously to all surfaces.

  4. Lay the tomahawk directly on the smoker grates. If your grate is crowded, try to point the bone handle away from the most direct heat source.

  5. Smoke at 225°F until the internal temperature reaches 115°F.

  6. Remove the steak from the smoker once it hits 115°F. Bison ribeye has very little intramuscular fat and will cook faster and dry out quicker than a beef tomahawk. It must be pulled early to account for carryover cooking during the sear and rest.

  7. While the steak rests lightly, preheat a cast-iron skillet or a grill to maximum high heat (>500°F). Sear the steak for 60-90 seconds per side, plus the thick edges, to develop a mahogany crust. The long bone serves as a handle.

  8. Remove from the heat source immediately when the final internal temperature is between 125°F (Rare) and 130°F (Medium-Rare). Do not cook bison beyond medium-rare, as it quickly becomes dry and tough.

  9. Tent lightly with foil and let the meat rest for 10-15 minutes before slicing against the grain.

‹ Venison Backstrap

Beef Tomahawk Steak ›