Grilled Bison Ribeye Steaks
Throw these fresh bison steaks on the grill, and dazzle your guests with the juicy meat and bold seasonings. These bison ribeyes will be a refreshing break from your typical beef steak dinner.
Servings: 4
Calories: 273kcal
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
Calories: 273kcal | Carbohydrates: 5g | Protein: 41g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 111mg | Sodium: 1836mg | Potassium: 706mg | Fiber: 2g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 6mg
