ITEMS COMMONLY USED - (affiliate links)
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
To prepare your Tomahawk Steak, ideally starts the night before by dry brining them with kosher salt. To do this, apply your kosher salt to the outside of the Bison Tomahawk Steak - if you have never done this before, the rule of thumb is to use 1/2tsp of kosher salt per pound then adjust up or down depending on your preferred taste. With your steaks salted, place them into the fridge uncovered overnight to allow the salt to absorb into the steaks as well as tack up the surface of the steaks which will ultimately help during the final sear
With your tempreture sitting at 225, place your digital thermometer into the meat then transfer your Tomahawk steak on to the grill opposite the coals. Next add in an optional piece of hickory wood for added smoky flavour. Once everything is on the grill close the lid and begin to slowly cook your Bison tomahawk steak until it reaches an internal tempreture of 115 flipping half way through.
Once your tomahawk steak is up to tempreture, remove it from the grill along with the grate to allow it to cool. Next mix together your coals and let them get roaring hot! While your coals are coming up to tempreture, dry off the surface of your steak then apply some olive oil followed by some black pepper or a bit of our MAD COW beef rub.
Once the coals are hot and ready for reverse searing your tomahawk steak, place the grill grate back into the bbq followed by the tomahawk steak and begin to reverse sear your steak one minute on each side twice spinning your grate with each flip.. After 4 minutes total searing time, remove the bison tomahawk steak from the grill, let it rest for a few minutes then slice in and enjoy the feast!