Bison ribeye steaks can be used in any recipe calling for beef ribeyes. Because bison is so lean, these steaks will likely cook more quickly than their beef equivalent. Many chefs feel that lean game meats shouldn't be cooked past Medium Rare, to preserve their best flavor & texture.
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 thicken so they won't run out onto the plate. The larger the cut, the longer it needs to rest, with steaks like this ideally resting for 10-15 minutes. 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