The Best Way to Grill a Bison Boneless Ribeye Steak

Grilling bison rib eye steaks will reward you with great tasting meat that is low in fat. Bison rib eye steaks are lean and contain high levels of iron. Bison steaks cook well on the grill and use the same grilling methods as beef steaks. Bison steaks require less cooking time than traditional beef. Although bison and beef steaks are cut similarly, bison meat is leaner than beef. The bison steaks do not need to be cooked past medium-rare because too much cooking can make the meat tough and cause it to lose its iron content.

Things You'll Need

Grill brush
Dry seasoning
Olive oil

Dishtowel or basting brush
Cooking thermometer

Instructions

Thaw out the bison rib eye steaks if they are frozen. Otherwise, place the steaks out at room temperature for 1 hour before grilling. This will allow the meat to cook evenly because the inside and the outside of the meat will be the same temperature.
Preheat the grill. Turn all the gas burners on high for 10 minutes or allow the coals to burn down for 30 minutes until a white ash forms on top. Use a grill brush to scrape the grates to remove any burned food and debris.
Rub ½ tbsp. of olive oil onto both sides of the boneless rib eye steak. Rub your favorite dry seasonings onto the meat.
Coat the grill grates with olive oil, using a clean dishtowel or basting brush. This will prevent the bison steaks from sticking to the grill.
Reduce the heat on a gas grill. Use the vents to help circulate the heat on a charcoal grill. The wider the vents are on a charcoal grill, the more oxygen will hit the flames, which will increase the temperature. Close or make the vents narrow to reduce the heat on the charcoal grill. Bison steaks cook best at low heat no hotter than 325 degrees.
Place the bison steaks on the grill. Sear the bison steaks for 3 minutes and then flip them over. Cook for an additional 3 to 4 minutes.
Remove the bison steaks when they reach an internal temperature of 130 to 145 degrees. These temperatures will cook the bison steaks from rare to medium-rare. A temperature of 170 degrees indicates that the bison steaks are well done and can potentially cause the meat to be too tough.
Allow the rib eye steak to sit for 10 minutes. This will lock in the juices.

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