Entrée: United States – Grilled Bison Ribeye Steak

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 10 min

Additional 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 bison ribeye steak, about 12 oz (340 g) (1 inch (2.5 cm) thick)
2 tbsp (30 ml) olive oil
Salt to taste
Freshly ground black pepper to taste

Show original ingredient measurements

1 bison ribeye steak, about 12 oz (340 g) (1 inch / 2.5 cm thick)
2 tbsp (30 ml) olive oil
Salt to taste
Freshly ground black pepper to taste

Instructions

1. **Preparation and Seasoning:** Remove the bison steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. This ensures even cooking. Pat the steak dry with paper towels to remove excess moisture. Rub the steak with olive oil, then season generously with salt and freshly ground black pepper on both sides.
  
2. **Grilling the Steak:** Preheat your grill to medium-high heat. Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or longer if you prefer it more done. Use a meat thermometer to ensure the internal temperature reaches 130-135°F for medium-rare. Remove the steak from the grill and let it rest for about 5 minutes before slicing and serving. Resting allows the juices to redistribute, ensuring a juicy steak.

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