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.
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.
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.
FAQ
Do you have questions about bison ribeye? Here are some of the most commonly asked questions about this bison ribeye steak.
Overall, bison (or buffalo) is lower in calories, lower in fat and higher in protein than beef with a lighter, sweeter flavor generally speaking.
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.
It will last for 3 to 4 days in an air-tight container in the refrigerator.
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.
Bison Ribeye
Ready to get cooking? Remember that you can print this recipe if you would like.
Bison Ribeye
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
Instructions
- Get out and measure your 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.
- 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.
- 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.
- 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.
- 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.
- Enjoy every bite!
Havens
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 ❤️
Karin and Ken
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