Why You’ll Love This Recipe
- Naturally leaner and lower in fat than beef, but just as satisfying.
- Grills beautifully with a smoky, charred crust and tender center.
- Quick and easy to prepare with minimal seasoning required.
- High in protein, iron, and omega-3 fatty acids.
- Perfect for summer barbecues, date nights, or weeknight dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Bison ribeye steaks (about 1 to 1½ inches thick)
- Olive oil
- Salt
- Black pepper
- Garlic powder (optional)
- Fresh rosemary or thyme (optional, for garnish)
- Butter (optional, for finishing)
Directions
- Prepare the steaks. Remove bison ribeyes from the refrigerator and let them sit at room temperature for 30 minutes before grilling. Pat dry with paper towels.
- Season. Brush each steak lightly with olive oil, then season both sides generously with salt and black pepper. Add garlic powder if desired.
- Preheat the grill. Heat your grill to high (about 500°F/260°C). Make sure the grates are clean and well-oiled to prevent sticking.
- Grill the steaks. Place the bison ribeyes on the grill and sear for about 3–4 minutes per side for medium-rare, or until the internal temperature reaches 130–135°F (54–57°C). Avoid overcooking—bison is lean and can dry out quickly.
- Rest and finish. Remove the steaks from the grill and let them rest for 5–10 minutes. Top with a pat of butter or sprinkle with fresh herbs for extra flavor.
- Serve. Slice against the grain and serve with grilled vegetables, baked potatoes, or a fresh salad.
Servings and timing
Serves: 2–4 people
Preparation time: 10 minutes
Cooking time: 8 minutes
Resting time: 10 minutes
Total time: 28 minutes
Variations
- Herb butter finish: Mix softened butter with minced garlic, parsley, and lemon zest, then melt over the steaks.
- Smoky spice rub: Add smoked paprika, cayenne, and brown sugar for a barbecue-style crust.
- Cast iron method: Pan-sear the steaks in a hot cast iron skillet if you don’t have a grill.
- Marinated version: Marinate the bison in olive oil, soy sauce, garlic, and rosemary for 1–2 hours before grilling.
- Peppercorn crusted: Press cracked black pepper into both sides before grilling for a bold, steakhouse-style flavor.
Storage/Reheating
Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, slice thinly and warm gently in a skillet over low heat with a little butter or broth until heated through. Avoid microwaving to prevent drying.
FAQs
What makes bison different from beef?
Bison is leaner, lower in fat and calories, and has a slightly sweeter, richer flavor than beef.
What internal temperature should bison ribeye be cooked to?
For the best texture and flavor, cook to medium-rare (130–135°F). Overcooking can make it tough.
Should I marinate bison ribeye?
It’s not necessary, but a light marinade or dry rub can enhance flavor and tenderness.
Can I grill bison steaks from frozen?
It’s best to thaw them fully in the refrigerator first for even cooking.
How do I prevent bison from drying out?
Avoid overcooking and use a quick, high-heat sear. Resting the meat after grilling also helps retain juices.
Can I cook bison steaks indoors?
Yes, use a cast iron skillet or grill pan on the stovetop for similar results.
What sides pair well with bison ribeye?
Roasted potatoes, grilled asparagus, sautéed mushrooms, or a green salad complement the flavor beautifully.
Do bison steaks need to rest after cooking?
Yes, resting for 5–10 minutes allows the juices to redistribute, keeping the meat tender.
Can I use the same seasonings as beef steaks?
Absolutely—salt, pepper, garlic, and herbs all work perfectly with bison.
Is bison meat healthy?
Yes, it’s rich in protein, iron, zinc, and omega-3s while being lower in saturated fat than beef.
Conclusion
Grilled Bison Ribeye Steaks are a delicious, nutrient-rich alternative to traditional beef that’s both flavorful and easy to prepare. With their tender texture, smoky char, and deep, meaty flavor, these steaks make any meal feel special. Whether for a casual cookout or a gourmet dinner, this simple recipe delivers perfectly grilled bison every time—healthy, hearty, and absolutely satisfying.
PrintGrilled Bison Ribeye Steaks
Grilled Bison Ribeye Steaks are tender, juicy, and packed with rich, meaty flavor. Naturally lean and high in protein, these ribeyes sear beautifully on the grill, delivering a smoky crust and perfectly cooked interior. Simple seasonings let the clean, hearty taste of bison shine through.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 2–4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
- 2–4 bison ribeye steaks (1 to 1½ inches thick)
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- ½ tsp garlic powder (optional)
- 1 tbsp butter (optional, for finishing)
- Fresh rosemary or thyme (optional, for garnish)
Instructions
- Remove the bison ribeye steaks from the refrigerator 30 minutes before grilling to bring them to room temperature. Pat dry with paper towels.
- Brush both sides lightly with olive oil, then season generously with salt, black pepper, and garlic powder if using.
- Preheat the grill to high heat (about 500°F/260°C) and oil the grates to prevent sticking.
- Place the steaks on the grill and cook for 3–4 minutes per side for medium-rare, or until the internal temperature reaches 130–135°F (54–57°C).
- Transfer steaks to a plate and rest for 5–10 minutes to allow juices to redistribute.
- Top with butter and fresh herbs, then slice against the grain and serve with your favorite sides.
Notes
- Avoid overcooking bison—its lean nature can make it dry if cooked past medium.
- For an indoor option, sear in a cast iron skillet over high heat with a touch of oil.
- Letting the meat rest is key to keeping it juicy.
- Try a garlic-herb compound butter for extra richness.
- Best served with roasted vegetables, baked potatoes, or a crisp salad.
Nutrition
- Serving Size: 1 steak (6 oz)
- Calories: 310
- Sugar: 0g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 115mg
