Bison Rib Eye 12-14oz.

Bison Ribeye Steak

Bison Ribeye steak is a boneless cut from the rib section, celebrated as one of the most flavorful cuts of steak. Its popularity stems from its marbling, which enhances its rich flavor profile with distinct beefy notes.

Cooking Tips:

• Temperature: Cook Bison Ribeye steak to medium-rare (130°F to 135°F) or medium (135°F to 145°F) for optimal tenderness and flavor. Bison is leaner than beef, so careful cooking helps retain moisture and juiciness.
• Preparation: Before cooking, allow the steak to come to room temperature. Season generously with salt and pepper, or your preferred steak rub, to enhance its natural flavors.
• Grilling: Preheat your grill to high heat. Sear the steak for 3-4 minutes on each side to develop a caramelized crust. For even cooking, move the steak to a cooler part of the grill to finish cooking indirectly.
• Pan-Searing: Heat a cast-iron skillet over medium-high heat with a bit of oil. Sear the steak for 3-4 minutes per side, then reduce the heat to medium and continue cooking until desired doneness is reached.
• Resting: After cooking, let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful bite.