📝 About This Recipe
Experience the majestic flavors of the American frontier with this perfectly seared Bison Ribeye, a leaner and more nutrient-dense alternative to traditional beef. This recipe highlights the bison's natural sweetness and deep, earthy profile by using a high-heat sear and a decadent continuous basting technique with aromatics. Finished with a touch of flaky sea salt, this steak offers a melt-in-your-mouth texture that celebrates the rugged elegance of wild game.
🥗 Ingredients
The Steaks
- 2 pieces Bison Ribeye Steaks (10-12 oz each, cut 1.5 inches thick)
- 1.5 tablespoons Kosher Salt (coarse grain)
- 1 tablespoon Black Peppercorns (freshly cracked)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
The Basting Aromatics
- 4 tablespoons Unsalted Butter (high quality, European style preferred)
- 4 cloves Garlic (smashed with skins removed)
- 3 sprigs Fresh Rosemary (whole)
- 4 sprigs Fresh Thyme (whole)
- 1 Shallot (peeled and halved)
Finishing Touches
- 1 pinch Maldon Sea Salt (for garnish)
- 1 teaspoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Remove the bison ribeyes from the refrigerator 45 minutes before cooking to bring them to room temperature; this ensures even cooking throughout the lean muscle.
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2
Pat the steaks bone-dry on all sides using paper towels. Moisture is the enemy of a good crust, so be thorough.
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3
Generously season all sides of the steaks, including the edges, with kosher salt and freshly cracked black pepper, pressing the seasoning into the meat.
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4
Place a heavy 12-inch cast-iron skillet over medium-high heat until it begins to wisps of white smoke appear.
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5
Add the grapeseed oil to the pan and swirl to coat the surface evenly.
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6
Carefully lay the steaks into the pan, laying them away from you to avoid oil splatter. Press down lightly with a spatula to ensure full contact.
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7
Sear the first side undisturbed for 3-4 minutes until a deep, mahogany-brown crust has formed.
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8
Flip the steaks using tongs. Immediately reduce the heat to medium.
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9
Add the butter, smashed garlic cloves, shallot, rosemary, and thyme to the pan. The butter will foam up quickly.
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10
Tilt the pan slightly so the melting butter pools at the bottom with the aromatics. Use a large spoon to continuously baste the hot, flavored butter over the steaks for the next 3 minutes.
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11
Check the internal temperature with an instant-read thermometer. For bison, aim for 125°F (52°C) for rare or 130-135°F (54-57°C) for medium-rare.
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12
Once the target temperature is reached, remove the steaks from the pan and place them on a warm plate or cutting board.
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13
Pour the remaining butter and aromatics from the pan over the resting steaks.
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14
Allow the bison to rest for at least 8-10 minutes. This is crucial as it allows the juices to redistribute; cutting too early will result in a dry steak.
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15
Slice against the grain, sprinkle with Maldon sea salt and fresh parsley, and serve immediately.
💡 Chef's Tips
Bison is significantly leaner than beef; do not cook it past medium-rare or it will become tough and lose its flavor. Always use a cast-iron skillet if possible, as it retains the high heat necessary to sear bison without overcooking the interior. If your bison has a fat cap, use tongs to hold the steak upright and sear the fat edge for 60 seconds to render it down. Don't discard the garlic and shallots from the pan; they become deliciously sweet and can be served alongside the meat.
🍽️ Serving Suggestions
Pair with a bold, tannic Red Zinfandel or a smoky Cabernet Sauvignon to complement the gamey notes. Serve alongside roasted root vegetables or honey-glazed carrots to balance the savory profile. A side of garlic mashed potatoes or a wild mushroom risotto works beautifully to soak up the rosemary butter. For a fresh contrast, serve with a crisp arugula salad tossed in a lemon-shallot vinaigrette.