Whole bison ribeyes are typically cut into shorter lengths for roasting or sliced into boneless ribeye steaks.
Chefs often remove the lip meat & the layer of fat that separates it from the rest of the ribeye before slicing into boneless ribeye steaks, but leave it on (to help keep the meat moist) when cutting the ribeye into smaller roasts.
In general, bison meat can be cooked as you would similar cuts of beef and substituted in beef recipes. However, because it is so lean it is likely to cook more quickly than beef. Many chefs prefer to cook game meats no further than Medium Rare in order to preserve their ideal moisture, texture & flavor.
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 while cutting. 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.
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above