Bison Ribeye Recipe

Bison ribeye steaks offer a delicious option when cooking steak for family, friends or just a nice meal at home. This is a simple and quick recipe for bison ribeye steak is easy enough to prepare on a weeknight, paired with mashed or baked potatoes.

Frontière Natural Meats offers organic beef ribeye steaks, Angus beef ribeye steaks and even high-end Wagyu beef ribeye steaks. So why choose bison ribeye steaks?

Firstly, you can generally substitute bison for most of your favorite beef recipes without too much effort. Bison typically has less marbling than beef, but there's a nice depth of flavor that comes out especially with time to render some of the fat. Bison is also said to taste a bit sweeter than beef, and has a bit more protein we well—about 25 grams per 4 ounces, compared to 23 grams from beef. 

As a side note, bison and buffalo are not the same. Bison is actually the scientific name for American buffalo. Bison belongs to the bovine family, along with domestic cattle. Bison that are raised for meat production are custom-fed and harvested at about 18 months, so the meat is as tender as beef.

While you can cook a bison ribeye on the grill, we like this stovetop cast iron recipe for easy weeknight cooking. Remember to let the steak rest at room temperature for about 30 minutes before cooking to get a more evenly cooked result, and don't forget to salt and pepper the steak before cooking. 

When searing, get the pan nice and hot (it's ready once it's smoking) before adding the meat. This will ensure a nice brown crust. Turn on your vent hood! After you flip the steak, turn down the heat a bit and cook until desired doneness—at least 145 degrees F per the USDA.

Find many more bison meat recipes on our website. 

Bison Ribeye Steak Recipe

Serves 1-2

Ingredients 

1 Frontière Natural Meats bison ribeye steak (10 oz.)

1 tablespoon vegetable oil

Freshly ground sea salt and freshly ground black pepper

Method

Thaw the bison ribeye steak in the refrigerator. When ready to cook, allow the steak to come to room temperature about 30 minutes before cooking. (This ensures more even cooking.) 

Heat a cast iron skillet over high heat on the stovetop. Season the steak with a generous grind of sea salt and freshly cracked pepper.

Once the pan is hot, add vegetable oil. When it's smoking, add the steak. Allow to cook untouched for 3 minutes.

Then, flip the steak, turn heat to medium, and cook for another 3-5 minutes, checking doneness every 1-2 minutes. 

Remove from the pan and allow to rest for 5-10 minutes before slicing and serving.