Bison Tomahawk With Pitboss Grills

The Bison Tomahawk is a specialty cut of ribeye that consist of thick and lean beef with an awesome rib bone for presentation. I love to make bison so this was just a treat and check off of my bucket list. Some pros about bison is that it's on the lower fat content side of protein and provides an earthier taste. If done right you will have a lean protein packed steak with an amazing flavor. I did an reverse sear on my Laredo 1000 and perfected this marvelous cut of beef.


-1 bison tomahawk

- 2 tablespoons kosher salt

- 1 egg, sunny side up

- 1 tablespoon garlic, chopped

- 1 tablespoon butter, unsalted

- 1 tablespoon olive oil

- 1/2 yellow onion


1) Simply prep your bison tomahawk by patting it dry with a paper towel, make sure its room temp. Also, prep all ingredients for the carmelized onions.

2) Set up your Laredo 1000 pellet smoker from Pit Boss Grills for smoking at 275 degrees. Close your broiler cage and use competition blend pellets.

3) Salt your bison tomahawk with 1 table spoon kosher salt per side and edges.

4) Let your beef sit for 30ish mins and then place the bison on the upper rack above the main grate.

5) When you place the bison on the above grate place your cast iron skillet below on main gate. This will preheat your skillet and allow it to be ready for your onions and eggs.

6) After 20 mins of smoking your bison place the butter and olive oil in the cast iron. Wait 3-5 mins and then add the minced garlic and brown, another 5-8 mins. Once the garlic is browned toss in your onion and begin to caramelize them.

7) You are looking for an internal temp of 125-128 for the bison before you pull it off for a direct sear over the hot flames. Bison is recommended to be cooked to an internal of 145 degrees for medium rare, which is okay for you.

8) Once your onions are caramelized place the skillet to the side and remove then bison at 15-128 internal. Now crank up your Pitboss smoker to HIGH and wait 3-5 mins. 

9) Directly sear your bison tomahawk over the direct flame for 1 min and 20 seconds, rotate 90 degrees after 40 seconds. Make sure both sides are seared like this and you will have a beautiful flavorful crust. 

10) Pull the steak after your sear and during resting add an egg in the skillet over the direct heat and let go for a few mins. The egg won't be done but you can remove the skillet and the egg will finish off because the skillet is still hot. 

11) Add your caramelized onions and egg on top of the bison tomahawk and garnish. 

12) Total resting time is 12 mins and then you are ready to serve!