Store bison ribeye steaks in your freezer until you're ready to use them, then thaw as many as you need. For thawing tips, please read Safely Defrosting Frozen Food for Maximum Flavor
Bison ribeye steaks can be used in any recipe calling for beef ribeyes, but it is important to remember that they will likely cook faster due to their lower fat content. Because bison is much higher in protein and also a little denser in texture, you’re likely to get full with smaller portions.
Bison pairs well with rich, rustic flavors like chile peppers, beer, cumin, red wine, rosemary, and sage.
Like all meats, it is important to rest bison (covered) after cooking but before slicing in order to allow the meat’s juices to redistribute. The larger the cut, the longer it needs to rest, with small cuts resting for 5-10 minutes and larger cuts resting 15 minutes or longer. While resting, the meat will continue to cook slightly, so for best results remove it from the heat while it’s still a little below your preferred doneness.
How to Tell Steak Doneness By Feel
Three Techniques for Cooking Steaks
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above