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.
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.
- Beef
- Beef is a complete protein and one of the best food sources of highly absorbable heme iron, zinc, and vitamin B12 — key for energy, immunity, and healthy blood. Fattier BBQ cuts are calorie-dense, so lean trimming and sensible portions keep it balanced.
- 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.
- Fresh herbs
- Fresh herbs add aroma and flavour with virtually no calories, sodium, or fat, plus a small dose of antioxidants. They're one of the easiest ways to season without reaching for salt.
General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.
