How to Cook Bison Ribeye Steaks (2024)

FAQs

Do you cook a bison steak like a regular steak? ›

Cooking and Prep

First, since bison tends to be leaner than traditional beef steaks, you'll need to reduce your cooking time by about 20-30%. Grilled bison steaks should never be cooked to more than medium-rare and you'll want to give your bison steak a good sear to ensure moisture stays on the inside.

Bison ribeye steaks are incredibly versatile and can be cooked using a variety of cooking methods. They are best-cooked medium-rare to medium, which will allow the meat to remain juicy and tender. Whether you prefer to grill, broil, or pan-fry your steaks, bison ribeye steaks are a delicious and easy option.

Once your cooking fat is hot, place the Bison Ribeye down and sear for 1 minute or until there is a nice bubbling crust on the outside of the ribeye. Flip the steak and sear the other side for 1 minute. Continue to cook and flip the steak every 30 seconds for an additional 2 minutes.

Bison is leaner than beef and, therefore, cooks much faster. It's important that you don't overcook bison or it will become dry and chewy, much like any overcooked meat.

Cook all raw bison steaks and roasts to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.

Bison steaks are best when cooked rare to medium to maintain the moisture and flavor of the meat. It is not recommended to cook buffalo meat past medium. If you prefer your steak to this degree of doneness, be aware that your buffalo steak may lose some of its desirable attributes.

Just remember this one rule: low and slow. Cook the meat slowly with low to medium heat. This will draw out the natural flavors and keep the meat tender and juicy. Low temperature, high moisture, and a good amount of time will yield the best results.

Bison steaks are best when cooked medium-rare (135°F)/medium (145°F) to maintain the moisture and flavor of the meat - which means to pull the meat off of the heat when it is about 5 to 10 degrees under your desired temp to accommodate for the rise in temperature as it rests.

Unlike some specialty meats, bison is not gamey, and it's incredibly tender no matter how you prepare it. Speaking of preparation, this premium red meat is also easy to cook, regardless of your experience level.

The production process can be more costly, as well, with many bison farmers opting for sustainable, free-range methods that can cost more per animal than what large cattle operations spend to raise beef in confinement.

Is bison ribeye fatty? ›

Since grass fed bison is naturally lean, it tends to cook 3x faster than beef. We recommend grilling or pan frying your bison ribeye on a cast iron skillet rare to medium rare (120-140 degrees internal temperature).

Place the seasoned Bison Ribeye Steak on the grill and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time based on your desired level of doneness. Use a meat thermometer to ensure it reaches an internal temperature of around 135°F (57°C) for medium-rare or 145°F (63°C) for medium.

Fortunately, learning how to cook bison is easy because it is virtually the same as cooking beef. I bought boneless bison ribeye steaks, patted them dry, seasoned with salt and pepper, and seared in hot oil for about 3-5 minutes per side (will depend on the thickness of steak).

Preparing Bison Roasts, Brisket and Short Ribs

Cook the meat slowly with low to medium heat. This will draw out the natural flavors and keep the meat tender and juicy.

“Ground bison meat should be cooked to an internal temperature of at least 160°F and the juices should be clear, not red. Roasts and steaks should be cooked to an internal temperature of 145° F (medium rare) or 160°F (medium).