Bison Rib-Eye Steaks

While we enjoyed the steak tartare and the salad very much, the highlight (and greatest expense) for the meal was the bison rib-eye steaks. While most of these items are something we would not enjoy day-to-day, the bison is something we will likely not buy again until another large occasion.

This was our first time trying bison. We tried the rib-eye steaks at the butcher’s recommendation. Apparently bison is one of those meats that dries out quickly and becomes tough if you over-cook it. Needless to say, I was a bit nervous cooking this and it came out a bit underdone. I was aiming for medium-rare, as per the recommendation, but it came out rare. It was still delicious. I was relieved that I didn’t ruin these steaks!

We kept the steaks simple. Because it was our first time trying bison, we wanted the flavour of the meat to be distinct, not covered up with a heavy sauce or too many spices.

Bison Rib-Eye Steaks


  • 2 bison rib-eye steaks – approximate cost $27.00
  • 2 teaspoons grapeseed oil – approximate cost $0.10
  • 1 teaspoon sea salt – approximate cost $0.05
  • 1/2 teaspoon freshly ground pepper – approximate cost $0.05


  1. Season the bison steaks with sea salt and freshly ground pepper.
  2. Heat the grapeseed oil in a heavy frying pan over medium heat.
  3. Sear the bison on each side so the meat begins to brown.
  4. Reduce the heat to medium-low.
  5. Cook the steak for about 3 minute.
  6. Flip and continue to cook for another 3 or so minutes (or until the meat reaches the desired done-ness).
  7. Allow the meat to rest on a warm plate for approximate half of the total cooking time.
  8. Serve and enjoy!

Makes 2 servings (approximate cost: $13.60 per serving).

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Leave a comment


  1. i’ve never actually bought bison steaks. I make bison burgers quite often but never bought the hunk of meat. i love the simple way your prepared them – so going to bookmark this for later usage.

    thanks for sharing with us at the Wednesday Fresh Foods Link-up! I hope to see you again this week with more seasonal & whole/real food posts! xo, kristy.

    p.s. i appreciate that you didn’t want to overcook = ruin your steaks. honestly, when i buy a steak i want it medium rare and cooked NO more. if it’s cooked more, i feel like i’ve wasted it. and i then begrudgingly eat it and get all pissy about the fact that my fine wine doesn’t go with my food anymore. haha

    • Thanks Kristy! We loved keeping it simple as well, it was a great way to try it for the first time. Ground bison was not available (and I’ve yet to see it at the local butcher shop). I’d love to try bison burgers!

  2. Eadie

     /  December 31, 2013

    Thanks! I just bought a bison rib eye steak for my New Year’s Eve solo celebration. This was quick, easy and delicious!


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