Throw these fresh bison steaks on the grill, and dazzle your guests with the juicy meat and bold seasonings. Sea salt, red pepper flakes and mustard seeds add a spicy kick to the flavor profile. These bison ribeyes will be a refreshing break from your typical beef steak dinner.
If you're feeding a crowd, throw them on the grill along with these juicy bison burgers to give your guests some options. If you have any leftovers, the sliced steak strips taste amazing on these bison brisket nachos.
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🥩 Bison Steak vs. Beef Steak
Bison steaks and beef steaks are both rich and hearty, but bison has a lighter, slightly sweeter flavor and a lower fat and calorie content. This makes it ideal for people who prefer leaner meat in their diet but still want that savory, meaty steak flavor similar to beef. Despite these differences, you can buy bison steaks in the same cuts as beef.
🥘 Ingredients
For the Bison Steaks
- boneless bison ribeye steaks - Plan for about eight ounces of steak per person so that everyone has enough. Ribeyes are nicely marbled and flavorful.
- olive oil - Not pictured.
- sea salt flakes - Will be used as a finishing salt.
For the Steak Rub
This is basically a homemade Montreal steak spice consisting of:
- mixed peppercorns
- coriander seeds
- dill seeds
- red pepper flakes
- sea salt
- garlic powder
- brown sugar (not pictured)
- mustard seeds
*Check recipe card for ingredient amounts.
♨️ How to Grill Bison Steaks
Step 1. Dry marinate the bison steaks. Brush the bison steaks on both sides with olive oil. Massage a generous amount of the combined rub ingredients onto both sides of the steaks. Marinate in the fridge for at least 1 hour or overnight.
Step 2. Grill the steaks. You're going to place the steaks on an outdoor grill preheated to medium-high heat (about 400°F) and cook on both sides until desired temperature.
Chef's Note: You shouldn't need to use all of the rub. There will be some leftover that you can store in a container in the cupboard.
Step 3. Serve. First, you're going to let the bison steaks rest for 5-10 minutes on a cutting board, loosely covered in foil. This will give you a moist, juicy steak. Garnish with the sea salt flakes and serve!
🌡️ Bison Steak Temperature
Check your steak's internal temperature as you grill to ensure that it cooks perfectly to your liking.
- If you prefer rare steak, grill your steak to 120°F-125°F
- Medium-rare ranges from 130°F-135°F
- Medium ranges from 140°F-145°F
- Your steak is well done at 160°F-175°F
💭 Joss' Top Tips
- If you don't have a mortar and pestle or coffee grinder, there are other options to crush the full size spices. A kitchen mallet or rolling pin would work just fine or anything that is heavy enough--but be sure to do so on a cutting board.
- Let the steaks sit at room temperature for 30 minutes before grilling to ensure more even cooking and a better sear.
🥗 Serving Suggestions
- Sides: You can serve your steaks with cold or hot side dishes, such as shucked & grilled corn on the cob, potato salad, creamy dill pickle pasta salad, hemp seed salad and quick kimchi slaw.
- Drinks: For a non-alcoholic option, you can cool down from your sizzling steak with this summer blueberry mojito mocktail. As for beer, you can’t go wrong with an India pale ale (IPA) for these grilled ribeyes.
- Dessert: For dessert, complementary fruits include cherries, blueberries and blackberries so I recommend this sweet cherry galette or a brie and blackberry galette topped with ice cream!
❓ Bison Steak FAQs
Once you're done, transfer any leftover steaks to an airtight container, then store them in the fridge for three to four days.
You can use the leftovers to make steak sandwiches or add the sliced meat over nachos (carne asada nachos style). Eat your leftovers quickly to preserve the texture, juiciness and flavor.
Bison steak can become chewy if you overcook it so I recommend using a thermometer to get to the desired temperature.
To avoid a tough steak, I recommend cooking your steaks to no more than medium, which ranges from 140°F-145°F. A steak marinade also helps.
💜 More Juicy Bison Recipes
If you tried this 🥩 Grilled Bison Steaks Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Grilled Bison Ribeye Steaks
Ingredients
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
- sea salt flakes - to garnish
Instructions
- With a mortar and pestle or coffee grinder, crush the peppercorns, coriander seeds, dill seeds and red pepper flakes. Add the remaining steak rub ingredients and combine.
- Brush the bison steaks on both sides with olive oil. Massage a generous amount of rub onto both sides of the steaks (you shouldn't need to use all of the rub). Marinate in the fridge for at least 1 hour or overnight.
- Let the steaks sit at room temperature for 30 minutes before grilling. Preheat the outdoor grill to medium-high heat (about 400°F).
- Place the steaks on the grill and cook until desired temperature, flipping once.
- Remove the steaks to a cutting board, lightly cover with foil and rest for 5-10 minutes.
- Garnish with sea salt flakes and serve!
Notes
-
Check your steak's internal temperature as you grill to ensure that it cooks perfectly to your liking.
- If you prefer rare steak, grill your steak to 120°F-125°F
- Medium-rare ranges from 130°F-135°F
- Medium ranges from 140°F-145°F
- Your steak is well done at 160°F-175°F
- Crushing the spices: If you don't have a mortar and pestle or coffee grinder, there are other options to crush the full size spices. A kitchen mallet or rolling pin would work just fine or anything that is heavy enough--but be sure to do so on a cutting board.
- Storage: Once you're done, transfer any leftover steaks to an airtight container, then store them in the fridge for three to four days.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
I make these steaks for my husband's birthday and he absolutely loves it! Very flavorful, smoky and juicy.