Bison
4:23
Reverse-Seared Bison Ribeye
A lean Lindsey Lake Farms bison ribeye smoked over sugar maple to 100°F, then seared blazing hot in the firebox for a perfect medium rare.
View recipe →Dry-Brined Grilled Bison Round Steak
An ultra-lean Noble Premium Bison round steak dry brined with spruce tip sea salt, then seared hot and fast on cast iron grates to a perfect rare.
Watch the full cook on YouTube
Method
- 1Set the steak on a wire rack, dry brine it with Spruce Tip Sea Salt, and refrigerate for 4–6 hours to enhance the natural flavour.
- 2Fire the charcoal grill's cast iron grates up to a scorching 600°F.
- 3Sear the steak hot and fast for a steakhouse-level crust, cooking it only to rare to keep this lean cut moist and tender.
- 4Rest, slice, and serve.
Know your cook
More information, cause recipe back stories are stupid
No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.
- Bison
- Bison is leaner than most beef but just as rich in protein, iron, zinc, and B12, with fewer calories gram-for-gram. Because it's lean it cooks fast and is best pulled a touch early to stay tender.
- Salt
- Salt is essential for seasoning and, in brines and cures, for texture and safety — but sodium adds up fast in BBQ. Season with intention and balance salty cooks with fresh sides.
General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.
