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Time to read 8 min
A bison tomahawk is made to be the centerpiece of the meal. Its long bone creates an unforgettable presentation, while the thick-cut steak offers the rich flavor and satisfying texture that make bison worth slowing down for.
That impressive size can also make the steak feel intimidating. When you are learning how to cook bison tomahawk, the most important thing to remember is that thickness matters more than weight. A 16-ounce tomahawk will cook much faster than a 48-ounce steak, but neither should be cooked by time alone.
A meat thermometer, controlled heat, and a final sear are the keys to getting it right. This guide explains how to cook bison tomahawk steaks ranging from 16 to 48 ounces using a simple reverse-sear method.
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Bison is often leaner than beef, so it does not have as much internal fat protecting it from high heat or an extended cooking time. That means a bison steak can move from beautifully cooked to dry more quickly than a heavily marbled beef steak.
The best method for how to cook bison tomahawk is reverse searing. The steak cooks slowly at a low temperature before being finished over intense heat. This creates more even doneness from edge to edge while still producing a deeply browned crust.
Reverse searing is also helpful when cooking an especially thick or heavy steak. Instead of trying to char the outside while hoping the center catches up, you can bring the interior close to its final temperature first and then concentrate on the crust.
Valor Provisions offers Bison Tomahawk steaks in several sizes:
16 ounces
24 ounces
28 ounces
32 ounces
48 ounces
The smaller sizes are a generous serving for one person, while the largest tomahawks can be sliced and shared. However, weight does not always tell you exactly how thick a steak will be. The length and weight of the bone can also vary.
That is why every reliable guide to how to cook bison tomahawk should treat cooking times as estimates. Use the size to plan your meal, but use internal temperature to decide when the steak is done.
1 Bison Tomahawk steak
1–2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
½ teaspoon garlic powder, optional
1 tablespoon high-heat cooking oil
Fresh rosemary or thyme, optional
1 tablespoon butter, optional
An instant-read or probe-style meat thermometer
Because bison has such a naturally rich flavor, it does not require a complicated marinade. Salt, pepper, and a little garlic are enough to complement the meat without overpowering it.
Allow the frozen tomahawk to thaw in the refrigerator. A smaller steak may thaw within 24 hours, while a 32- or 48-ounce tomahawk could require closer to 48 hours.
Do not begin cooking if the center is still frozen. A partially frozen steak will cook unevenly, leaving the exterior overdone before the center reaches the proper temperature.
Remove the steak from its packaging and pat every surface dry with paper towels. A dry exterior will brown more effectively during the final sear.
Season all sides generously with kosher salt, black pepper, and garlic powder. Remember to season the thick edges of the steak as well as the top and bottom.
For even deeper seasoning, place the uncovered steak on a wire rack in the refrigerator for several hours or overnight. This dry-brining step is optional, but it helps the salt penetrate the meat while drying the surface.
Remove the seasoned steak from the refrigerator approximately 30–45 minutes before cooking. This takes some of the chill off the exterior and gives you time to preheat the oven or grill.
For food safety, do not leave raw meat at room temperature for more than two hours.
Preheat your oven or grill to 250°F. If you are using an oven, place the tomahawk on a wire rack set over a rimmed baking sheet. The rack allows warm air to circulate around the steak and promotes more even cooking.
If using a grill, set it up for indirect heat. Place the steak on the cooler side, away from direct flames.
Insert a probe thermometer into the thickest portion of the steak, avoiding the bone. Cook slowly and begin checking the temperature based on the steak’s size.
| Tomahawk size | When to begin checking |
|---|---|
| 16 oz | 25 minutes |
| 24 oz | 35 minutes |
| 28 oz | 40 minutes |
| 32 oz | 45 minutes |
| 48 oz | 60 minutes |
These are starting points—not guaranteed cooking times. Thickness, starting temperature, bone size, equipment, weather, and airflow can all affect how quickly the steak cooks.
Understanding how to cook bison tomahawk means trusting your thermometer more than the clock.
When the steak is approaching its desired final temperature, remove it from the low heat. Preheat a heavy cast-iron skillet or the direct-heat side of your grill until very hot.
Lightly coat the steak with a high-heat oil. If the bone prevents the steak from fitting inside your skillet, use a large griddle or finish it on the grill.
Bison tomahawk steak is worth slowing down for—the thick-cut steak offers rich flavor and a presentation your guests won't forget.
Sear the steak for approximately 60–90 seconds per side. Hold the steak with sturdy tongs to sear the edges and any visible fat.
If desired, add butter, rosemary, and garlic during the final moments and spoon the melted butter over the steak. Keep this step brief. The goal is to develop a crust without significantly overcooking the interior.
USDA guidance recommends cooking whole bison steaks to a minimum internal temperature of 145°F followed by at least a three-minute rest. Always verify the temperature in the thickest part of the meat without touching the bone.
Let the steak rest for approximately 5–10 minutes before slicing. Resting allows the temperature to settle and helps the juices remain in the meat rather than running onto the cutting board.
Presentation is part of the fun, but you do not have to serve the steak attached to the bone.
Use a sharp knife to cut along the curve of the bone and remove the main portion of the steak. Then identify the direction of the muscle fibers and slice across them into strips.
Cutting against the grain shortens those fibers and creates a more tender bite. Arrange the slices beside the bone on a serving board and finish them with a small pinch of flaky salt, if desired.
Learning how to cook bison tomahawk includes learning to slice it properly. Even a perfectly cooked steak can seem tougher if it is cut with the grain.
A bison tomahawk pairs especially well with simple sides that do not compete with its flavor.
Try serving it with:
Roasted root vegetables
Mashed or crispy potatoes
Grilled asparagus
Sautéed mushrooms
A crisp green salad
Roasted squash
Chimichurri or herb butter
For a steak as large as the 48-ounce tomahawk, serve several sides and slice the meat before bringing it to the table. Smaller steaks can be plated individually or shared between two people, depending on appetite.
Cook the steak slowly at 250°F and finish it with a brief, high-heat sear.
Use a meat thermometer because thickness matters more than the steak’s listed weight.
Verify a minimum internal temperature of 145°F, rest the steak, and slice it against the grain.
Cook bison tomahawk steaks slowly using a reverse-sear method to ensure even doneness without overcooking the exterior.
Always use a meat thermometer instead of a timer, as the steak's thickness dictates cooking time more than its weight.
Finish with a brief high-heat sear and slice against the grain for the best flavor, presentation, and tenderness.
The Author: Jessie Hayes
Jessie is the Lifecycle Marketing and Customer Experience Manager for KC Cattle Company and Valor Provisions. With a passion for storytelling and a commitment to supporting American farmers, Jessie brings a unique voice to the world of premium meats. She’s the driving force behind engaging campaigns, meaningful customer connections, and the brands’ shared mission to deliver high-quality, humanely raised proteins. Whether she’s crafting a blog post or curating the perfect unboxing experience, Jessie’s goal is simple: make every customer feel like part of the family.
Reverse searing is our preferred method. Slowly cooking the steak at 250°F provides better control over the internal temperature, and the final high-heat sear creates a flavorful crust.
Cooking time depends more on thickness than weight. A 16-ounce steak may be ready to sear considerably sooner than a 48-ounce steak. Begin checking at the times listed above, but rely on a meat thermometer rather than a timer.
Yes. Set up the grill with two heat zones. Cook the tomahawk over indirect heat with the lid closed, then move it over direct high heat for the final sear.
A marinade is not necessary. Salt, black pepper, and garlic allow the flavor of the bison to remain the focus. If you use a marinade, avoid leaving the steak in a strongly acidic mixture for too long because it can change the exterior texture.
We recommend thawing it completely in the refrigerator first. Because tomahawk steaks are thick, starting from frozen makes it more difficult to cook the center evenly without overcooking the exterior.
Bison can become dry when it is exposed to high heat for too long or cooked beyond the intended temperature. Using a thermometer and a reverse-sear method gives you greater control.
The meat closest to the bone may cook slightly differently from the rest of the steak. Place the thermometer in the thickest part without touching the bone, because contact with the bone can produce an inaccurate reading.
Yes. The same basic approach works for the 16-, 24-, 28-, 32-, and 48-ounce options. Only the cooking time changes. That flexibility is one reason reverse searing is our favorite method for how to cook bison tomahawk steaks.
