Grilled Bison Ribeye Steaks – A Juicy, Flavor-Packed Delight

If you’re looking for a bold and flavorful steak that’s leaner than beef but just as juicy and satisfying, Grilled Bison Ribeye Steaks are the way to go. Bison meat has a slightly sweet, rich taste and a tender texture that pairs beautifully with a smoky, spiced steak rub. Whether you’re firing up the grill for a special occasion or just craving a steakhouse-quality meal at home, this recipe is sure to impress!

Why You’ll Love This Recipe

Key Benefits

• Healthier Alternative: Bison is leaner than beef, with more protein and less fat
• Quick & Easy: Simple prep and a fast cook time make this perfect for weeknights
• Flavor-Packed: The spice rub adds depth, with hints of mustard, coriander, and dill
• Restaurant-Quality at Home: Enjoy a high-end steakhouse experience right from your grill

Taste & Texture

• Rich & Buttery: Bison has a slightly sweet, deep flavor without being gamey
• Tender & Juicy: Cooking it to medium-rare or medium keeps the meat succulent
• Smoky & Spiced: The grilled exterior caramelizes with a bold, peppery crust

Dietary Attributes

• Naturally gluten-free
• High in protein and essential nutrients
• Lower in fat than beef, making it a great lean protein choice

Ingredients & Substitutions

Ingredient List

For the Steak Rub:

• 2 tablespoons mixed peppercorns
• 1 tablespoon coriander seeds
• 1 tablespoon dill seeds
• ½ teaspoon red pepper flakes
• 2 tablespoons mustard seeds
• 2 tablespoons sea salt
• 1 tablespoon garlic powder
• 1 tablespoon brown sugar

For the Steak:

• 1 tablespoon olive oil
• 4 boneless bison ribeye steaks (about 8 ounces each)

Garnish:

• Sea salt flakes

Notes on Quality

Bison meat is leaner than beef, so choosing high-quality, well-marbled cuts is key for tenderness. Fresh spices will enhance the rub’s flavor, and sea salt flakes add the perfect finishing touch.

Possible Substitutions

• If you can’t find bison, substitute grass-fed beef ribeye
• Swap the brown sugar for coconut sugar for a natural sweetness
• Use avocado oil instead of olive oil for a higher smoke point

Step-by-Step Instructions

• With a mortar and pestle or coffee grinder, crush the peppercorns, coriander seeds, dill seeds, and red pepper flakes. Mix in the mustard seeds, sea salt, garlic powder, and brown sugar.
• Brush both sides of the bison steaks with olive oil and generously coat them with the spice rub. You may not need all of the rub.

• Let the steaks marinate in the fridge for at least 1 hour, or overnight for deeper flavor.
• Remove the steaks from the fridge and let them sit at room temperature for 30 minutes before cooking.
• Preheat your grill to medium-high heat (about 400°F).
• Place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare, or until they reach your preferred doneness.
• Remove the steaks from the grill, tent with foil, and let them rest for 5-10 minutes.
• Sprinkle with sea salt flakes and serve hot.

Expert Tips & Tricks

Best Practices

• Always let the steaks rest before serving to retain juices
• Use a meat thermometer to check for doneness (130°F for medium-rare)
• For a perfect sear, ensure your grill is preheated before adding the steaks

Common Mistakes

• Overcooking: Bison cooks faster than beef, so watch closely
• Skipping the marinade: Allowing time for the rub to soak in enhances flavor
• Not letting the meat rest: Cutting too soon causes juices to escape

Time-Saving Tips

• Make the spice rub in advance and store it in an airtight jar
• Marinate the steaks overnight to save time before grilling

Serving Suggestions

Pairings

• Serve with roasted vegetables or a fresh arugula salad
• Pair with creamy mashed potatoes or grilled corn on the cob
• Try it with a side of Sheet Pan Gnocchi for an easy, delicious meal

Presentation Ideas

• Serve on a wooden cutting board with fresh herbs for a rustic look
• Garnish with fresh thyme or rosemary sprigs for extra aroma

Beverage Pairings

• A bold red wine like Cabernet Sauvignon or Malbec pairs beautifully
• For a non-alcoholic option, try a blackberry or cherry-infused sparkling water

Storage & Reheating

Leftover Storage

• Store leftover steaks in an airtight container in the fridge for up to 3 days
• Wrap tightly and freeze for up to 3 months

Reheating Methods

• Warm in a skillet over low heat with a splash of broth to retain moisture
• Use an oven at 275°F until heated through for even reheating

Frequently Asked Questions

Substitutions & Adjustments

Can I use a different cut of bison?
Yes, but ribeye is the most tender and flavorful. If using a different cut, adjust cooking times accordingly.

Can I make this without a grill?
Absolutely! Use a cast-iron skillet over medium-high heat for a great sear.

Troubleshooting

My bison steak turned out dry. What happened?
Bison has less fat than beef, so it’s easy to overcook. Stick to medium-rare or medium doneness.

The spice rub is too strong for me. What can I do?
Reduce the peppercorns and mustard seeds slightly for a milder flavor.

Variations & Customizations

Dietary Adaptations

• To make this paleo-friendly, swap the brown sugar for honey or maple syrup
• For a low-sodium version, use less sea salt and boost flavor with fresh herbs

Flavor Twists

• Add smoked paprika for a touch of smokiness
• Swap out the dill seeds for cumin for a deeper, earthy taste

Seasonal/Holiday Versions

• For a holiday twist, serve with a red wine reduction sauce
• In the summer, pair with grilled peaches for a sweet contrast

Conclusion

Grilled Bison Ribeye Steaks are the perfect blend of bold flavors and tender, juicy meat. With a spice rub that enhances its natural richness, this steak is a must-try for any meat lover. Whether you’re serving it for a backyard barbecue or a special dinner, this recipe is sure to impress.

If you loved this, check out my other favorite recipes like Creamy Chicken Marsala for an elegant meal or Sheet Pan Gnocchi for a quick and delicious side dish.

Find more recipe inspiration on Pinterest: Cooking With Callie

Let me know how your bison ribeye turned out in the comments below!

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