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    Home » Recipes » Main Courses

    Bison Ribeye

    Published: Jun 24, 2022 by Karin and Ken · This post may contain affiliate links. 2 Comments

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    Bison ribeye steak is the best ribeye you'll ever have. Cooked in just the same way that you'd cook beef, this bison is tender and juicy with no gamey flavor.

    Overhead shot of bison ribeye steak on plate with asparagus and rice

    If you love steak but you're looking for a healthier alternative, then you've come to the right place. This delicious ribeye is tender, flavorful, and has less fat than beef BUT not less flavor.

    Bison Ribeye Steak

    This was inspired by my incredible t-bone steak recipe on this site, and pairs well with this amazing pasta risotto recipe or so many other side dishes.

    Ingredients

    It only takes a few ingredients to make this recipe. You'll find them all easily at your local grocery store. Bison is carried more and more these days!

    • Bison ribeyes
    • unsalted Butter
    • garlic cloves
    • Rosemary
    • coarse Salt
    • black Pepper
    • minced onion 
    • garlic powder
    • extra virgin olive oil 

    See the recipe card at the end of the post for exact quantities.

    Instructions

    Making this delicious ribeye is no harder than making a traditional ribeye. It only takes a few simple steps.

    Step 1: Season the Steak

    Season both sides of the ribeyes with salt and let them rest for 30 minutes at room temperature. This both enhances the flavor and tenderizes the meat.

    Step 2: Prep

    Preheat a cast-iron skillet over high heat and preheat the oven to 300 degrees. Then, brush the bison with olive oil and season with black pepper, garlic powder, and minced onion. Mince the garlic and cut the butter stick into quarters.

    Step 3: Cook the Ribeye

    Add the ribeye to the cast-iron skillet and sear it for 2 minutes on each side. Remove it from the heat.

    Add a spoonful of minced garlic, a cube of butter, and a sprig of rosemary to the top of each ribeye. Then, place the remaining butter, garlic, and rosemary in the center of the skillet.

    For medium rare, place the skillet in the oven on the center rack and bake for 5 minutes.

    Step 4: Let the Steak Rest

    Remove the skillet from the oven and place the steaks on a wooden cutting board. Spoon the butter from the skillet over each ribeye, and remove excess garlic and rosemary. Let the steak rest for 10 minutes and serve.

    Hint: It's important to let the steak rest so the carry-over heat can finish cooking the steak and the flavors can seep into the steak even more.

    Overhead shot of bison ribeye steak sliced on plate with asparagus

    Substitutions

    Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this bison ribeye steak.

    • Extra Virgin Olive Oil - Use canola, vegetable, safflower, or sunflower oil
    • Rosemary - Use thyme, basil, sage, marjoram, or oregano will work in a pinch
    • Garlic Powder - Use onion powder instead
    • Onion - Chives, scallions or green onions, shallots, celery or carrots
    • Bison Ribeye Steaks - Use equal amount of beef ribeye or top sirloin

    Variations

    Want to personalize this bison ribeye recipe? Here are some of my tried and true tips for changing up this recipe.

    • Spicy - Add chili pepper flakes while cooking to imbue heat into the dish, or slice up some jalapenos or your favorite hot peppers and saute them while your steak cooks.
    • Mushrooms and Onions - Mushrooms and onions are a classic pairing with steak saute them while your steak is cooking. We serve our long time favorite soy mushrooms and onions as well as teriyaki mushrooms on occasion.

    If you love recipes like this, you may also enjoy our air fryer ribeye steak or air fryer porterhouse steak.

    Equipment

    It only takes a few simple pieces of kitchen equipment to make this recipe.

    • Oven Safe Skillet
    • Plate or platter
    • Measuring Spoons
    • Sharp Knife
    • Meat thermometer, if desired

    Storage

    You can store this in an air-tight container in the refrigerator for up 3 to 4 days.

    Tips

    This is a very straightforward recipe, but I still have some tips to help you make it the best that it can possibly be.

    • Always let the steak rest at room temperature before searing.
    • Always let the steak rest for 10 minutes after cooking to allow it to come to temperature and let the juices reabsorb.
    Overhead shot of sliced bison ribeye steak on plate with asparagus and rice.

    FAQ

    Do you have questions about bison ribeye? Here are some of the most commonly asked questions about this bison ribeye steak.

    What's the difference between bison and beef?

    Overall, bison (or buffalo) is lower in calories, lower in fat and higher in protein than beef with a lighter, sweeter flavor generally speaking.

    What does bison taste like?

    Although leaner than beef, bison has much the same flavor. It's rarely thought of as gamy, and in fact, it has a bit of a sweet undertone.

    How long will cooked bison steak last in the fridge?

    It will last for 3 to 4 days in an air-tight container in the refrigerator.

    How do you reheat steak?

    Place a wire cooling rack over a large baking sheet. Then place the steak on the rack and bake it in the oven at 275 degrees until heated through or check out our air fryer version. It's so much faster.

    More Beef Recipes

    Do you like beef? Here are some recipes you may also like to try.

    • Slow Cooker Balsamic Beef Roast
    • Slow Cooker Korean Beef
    • Air Fryer Roast Beef and Potatoes

    Bison Ribeye

    Ready to get cooking? Remember that you can print this recipe if you would like.

    Bison Ribeye

    Karin and Ken
    This bison ribeye steak is just as tender, juicy, and flavorful as beef but with less fat. It's healthier but doesn't sacrifice flavor.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Resting Time, divided 40 minutes mins
    Total Time 55 minutes mins
    Course Main Course
    Cuisine American
    Servings 6
    Calories 162 kcal

    Equipment

    • skillet
    • Plate or platter
    • measuring spoons
    • Sharp knife
    • Meat thermometer, if desired

    Ingredients
      

    • 3 10 oz Bison ribeye steaks
    • ½ cup unsalted Butter
    • 5 cloves garlic
    • 3 sprigs Rosemary
    • 1 teaspoon coarse Salt
    • ½ teaspoon black Pepper
    • ½ teaspoon onion minced
    • ½ teaspoon garlic powder
    • 1 tablespoon extra virgin olive oil
    Get Recipe Ingredients

    Instructions
     

    • Get out and measure your ingredients.
      Overhead photo of all the ingredients.
    • First, season both sides of the ribeyes with salt and rest for 30 minutes at room temperature. The salt will pull the moisture to the outside of the ribeye as it melts into and flavors the inside. This also tenderizes the meat and creates a juicy seasoned center.
      Steaks seasoned and placed onto a white platter.
    • Preheat a cast iron skillet over high heat. Preheat the oven to 300 degrees.
    • Brush the Bison with olive oil. Next, season with black pepper, garlic powder, and minced onion.
      Steaks seasoned and placed onto a white platter.
    • Mince the garlic and cut the stick of butter into quarters or forths.
    • Add the ribeye to the cast iron skillet. Sear for 2 minutes per side, then remove the skillet from heat.
      Steaks cooking in a skillet.
    • Next, add a spoonful of minced garlic to the top of each ribeye. Top with a cube of butter and a sprig of rosemary. Place remaining butter, garlic, and rosemary into the center of the skillet.
      Steaks topped with garlic, butter and rosemary.
    • Place into the oven on the center rack. Bake for 5 minutes. For medium rare, remove from the oven once the internal temperature reaches 135 degrees.
    • Remove the skillet from the oven, and place the bison onto a wooden cutting board. Spoon butter from the skillet atop each ribeye as it will help flavor the meat further before serving. Remove excess minced garlic and rosemary and discard
    • Let rest for 10 minutes before serving. The ribeye will rise about 5 degrees as it rests.
    • Serve with potatoes and veggies.
      Closeup photo of bison steak served with rice and topped with fresh rosemary.
    • Enjoy every bite!
      Overhead photo of bison steak served with rice and asparagus.

    Nutrition

    Calories: 162kcalCarbohydrates: 1gProtein: 0.5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 41mgSodium: 391mgPotassium: 22mgFiber: 0.1gSugar: 0.1gVitamin A: 474IUVitamin C: 1mgCalcium: 10mgIron: 0.1mg
    Keyword bison, bison ribeye
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    Comments

    1. Havens says

      June 27, 2022 at 11:38 am

      5 stars
      I have never tried bison but after seeing your recipe I decided to try it and boy am I glad I did. Thank you for an easy and delicious recipe. We will definitely be eating bison again ❤️

      Reply
      • Karin and Ken says

        June 30, 2022 at 8:32 am

        I felt the exact same way. I’m glad I’m not the only one enjoying this recipe! Take care of yourself and enjoy your day. Karin

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    Welcome!

    We are the kitchen divas: Karin and my partner in life, Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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