Flavorful bison steak grilled low and slow then seared over an open flame for a beautifully charred crust and a tender, juicy center. Finished with a rich, herby chimichurri butter that melts into the warm steak, infusing every bite with bold flavor. An easy, foolproof recipe using minimal ingredients and a simple two-zone grilling method.
This post is sponsored by The Honest Bison, who I am so excited to partner with! Recipe, photographs, thoughts and opinions are all my own.
When cooked properly, these bison steaks melt in your mouth! Topped with the super simple chimichurri butter, and you have the most delicious grilled steak! The butter is made with lots of fresh herbs, garlic, and lemon juice. It really is the perfect addition to steak.
If you've never tried bison, I highly recommend you do so! Nate and I both absolutely love the flavor of bison. Plus, it's leaner than beef and higher in protein making it a healthier alternative. I am so grateful for companies like The Honest Bison where you can purchase meat that comes from humanely raised bison that are free to forage as they would naturally.
If you're looking for more great lean meat options other than beef, you also have to try my Venison Steak with Mushroom Cream Sauce - it's one of the most popular recipes on my website! You can buy venison from The Honest Bison, as well.
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Why you'll love this recipe
- Perfectly seasoned. The bison steak is generously seasoned with salt, pepper, and garlic powder, adding flavor without overpowering the delicious flavor of the steak.
- Tender and juicy. This recipe uses a simple two-zone grilling method. The steaks start cooking over low, indirect heat to ensure tender and juicy steaks, before they're finished over high, direct heat to get a nice char on the outside.
- Chimichurri butter. Do not skip the chimichurri butter! It melts right into the steak, adding salty, herby, delicious flavor!
Ingredient notes
- Bison steak. For this recipe, I used tomahawk steaks, but a thinner cut of bison steak would work too, such as ribeye or sirloin. No matter what cut you use, I recommend steaks that are at least 1 inch thick. If you've got bison flank steak, you absolutely have to make my carne asada tacos!
- Butter. Salted butter is always going to give you the best flavor!
- Cilantro. I love cilantro, but I know not everyone feels the same. You can substitute with fresh basil.
- Chives. Green onions would also work here.
- Lemon juice. Fresh lemon is going to give you the best flavor.
How to make bison steaks
See the recipe card for full instructions.
- Step 1: Remove the steaks from the fridge 30 minutes before grilling. Season generously with salt, pepper and garlic powder.
- Step 2: Place the steaks on the grill over indirect heat. Grill until the internal temperature reaches 120 degrees F. Time will depend on the thickness of the steak. Flip halfway through. Increase grill temperature to high heat, about 450 degrees F. Grill steaks over direct heat. Grill until the internal temperature reaches 130 degrees F, about 3-5 minutes per side for medium-rare/medium.
- Step 3: Remove steaks from the grill. Let rest for 5-10 minutes before slicing. The internal temperature will continue to rise about 5 degrees from carryover heat bringing the steak closer to medium doneness.
- Step 4: Serve the steaks topped with chimichurri butter, squeeze of lemon juice, and sprinkle of sea salt.
Best internal temperature for bison steak
I highly recommend using a meat thermometer when cooking meat to ensure you don't overcook it, resulting in dry, tough meat. For bison steak, here are the temperatures for the degree of doneness:
- Rare: 125 degrees F.
- Medium-rare: 125-130 degrees F.
- Medium: 130-135 degrees F.
- Medium-well: 135-140 degrees F.
- Well: 140-150 degrees F.
I like to cook bison steak to around 130 degrees. As it rests off the grill for 5-10 minutes, the internal temperature rises to around 135 degrees for medium doneness. It's still pink and juicy in the center, but not raw, and nicely charred on the outside.
Frequently asked questions
Bison is lean and can dry out quickly, so bison steak should be cooked to medium or medium-rare for the most tender, juicy results. The thickness of the bison steaks will also determine how they should be cooked. When it comes to thick cuts of steak, like a Tomahawk steak, I recommend cooking low and slow before finishing over high heat for a nice char. If grilling thinner bison steaks, such as ribeye, I recommend cooking quickly over high and direct heat.
Aim for an internal temperature of 130°F and let the steak rest for 5-10 minutes before slicing to allow the juices to redistribute and carry over cooking to bring the internal temperature up to 135°F for medium doneness.
To ensure a tender, juicy steak, cook the bison steak to no more than medium doneness. Additionally, cooking the steak low and slow over indirect heat will help to keep it tender, then finish over high, direct heat to get a nice char. Also important, when slicing the steak, always slice against the grain for the most tender cuts.
Bison has a clean, delicate, almost sweet-like flavor and should be seasoned simply with salt, pepper, and a little garlic powder.
Bison is a nutritious alternative to beef, offering more protein, iron, and B12 while being lower in fat and calories.
Storage
Cooked bison steak can be stored in the refrigerator for up to 3-4 days.
Reheating
To reheat bison steak, remove from the fridge and allow to come to room temperature, then heat a cast iron skillet over medium-high heat with a little oil. Add the steak and cover with a lid, then sear for about 2-3 minutes per side, or until heated through.
Alternatively, you can broil the steak in the oven. Place the steak on a baking sheet and broil for 2-3 minutes per side, or until heated through.
Expert tips
- Let the bison come to room temperature before cooking. This will allow the steak to cook more evenly through to the center without burning the outside.
- Use a meat thermometer. Always use a meat thermometer when cooking steak. This ensures you don't overcook or undercook the steak. I highly recommend an instant-read meat thermometer, or even better a Bluetooth meat thermometer.
- Start low and slow then finish over high heat. When cooking thick steaks, like a tomahawk steak, it's best to grill low and slow over direct heat, then finish over high, direct heat. This way you don't burn the exterior of the steak before the inside has a chance to cook.
- Let the meat rest before slicing. I know it's tempting to cut into the steak right away, but let it rest on a plate for 5-10 minutes to allow the juices to redistribute throughout the meat before slicing, ensuring a juicy steak. Also, as the steak rests the internal temperature will rise another 5-10 degrees from carryover heat, bringing the steak to your desired degree of doneness.
- Don't skip the chimichurri butter. The butter melts into the warm steak, adding so much salty, herby flavor!
Grilled Bison Tomahawk Steak with Chimichurri Butter
Ingredients
- 2 bison tomahawk steaks (see notes for ribeye or sirloin steak)
- salt, black pepper and garlic powder
Chimichurri butter
- 4 tablespoons salted butter softened
- 2 tablespoons parsley finely chopped
- 2 tablespoons cilantro finely chopped
- 1 teaspoon chives finely chopped
- 1 garlic clove minced
- ½ teaspoon lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- lemon wedges & sea salt optional garnish
Instructions
- Remove the steaks from the fridge 30 minutes before grilling. Season generously with salt, pepper and garlic powder. Let sit while you preheat the grill to low heat, about 225 degrees F.
- Meanwhile, make the chimichurri butter. Mix all of the ingredients together in a small bowl. Set aside.
- Place the steaks on the grill over indirect heat. Grill until the internal temperature reaches 120 degrees F, about 45 minutes, depending on the thickness of the steak. Flip the steaks halfway through the cook time.
- Remove the steaks from the grill. Increase the grill temperature to high heat, about 450 degrees F. Place the steaks back on the grill over direct heat. Grill until the internal temperature reaches 130 degrees F, about 3-5 minutes per side for medium-rare/medium.
- Remove the from the grill and spread chimichurri butter over the top of the steaks. Let rest for 5-10 minutes before slicing. The internal temperature will continue to rise about 5 degrees from carryover heat bringing the steak closer to medium doneness.
- Serve the steaks topped with more chimichurri butter, a squeeze of lemon juice and a sprinkle of sea salt.
Notes
- Rare: 125 degrees F.
- Medium-rare: 130-135 degrees F.
- Medium: 135-140 degrees F.
- Medium-well: 140-145 degrees F.
- Well: 145-150 degrees F.
Nutrition
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.
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