Bison
5:23
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.
View recipe →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.
Watch the full cook on YouTube
Method
- 1Season the bison ribeye with South Shore Sea Salt Company rosemary and thyme sea salt.
- 2Smoke low and slow over sugar maple on the offset smoker until it reaches 100°F internal.
- 3Move the steak to a blazing-hot Rock Cookware searing plate in the firebox and sear hard for a deep, caramelized crust.
- 4Rest for 5 minutes — it should carry over to about 120°F internal for a perfect medium rare.
- 5Slice and serve.
More Bison
Bison
5:23
Bison
4:12
Hot & Fast Grilled Bison Ribeye
A lean Noble Premium Bison ribeye seared hot and fast over ripping charcoal with a salt-free Newfoundland herb blend for a clean, juicy rare finish.
View recipe →