Bison Ribeye

5 from 1 vote

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.

Prep Time5

Cook Time10

Resting Time, divided40

Total Time55

Servings:

Calories: 162kcal

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!