Grilled Bison Steaks

Why You’ll Love This Recipe

I enjoy how bison offers a leaner alternative to beef without sacrificing flavor. It grills quickly, so I can have a restaurant-quality steak in no time. The homemade steak rub is the real star—it adds texture and depth with crushed peppercorns, coriander, mustard seeds, and just a touch of sweetness from brown sugar. It’s everything I want in a steak: savory, spicy, and a little smoky.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Steak Rub:
2 tablespoons mixed peppercorns
1 tablespoon coriander seeds
1 tablespoon dill seeds
½ teaspoon red pepper flakes
2 tablespoons mustard seeds
2 tablespoons sea salt
1 tablespoon garlic powder
1 tablespoon brown sugar

For the Steak:
1 tablespoon olive oil
4 boneless bison ribeye steaks (about 8 ounces each)
Sea salt flakes, to garnish

Directions

1. Make the rub
I crush the peppercorns, coriander seeds, dill seeds, and red pepper flakes using a mortar and pestle or coffee grinder. Then I mix them with the mustard seeds, sea salt, garlic powder, and brown sugar.

2. Prep and marinate
I brush each bison steak with olive oil on both sides, then rub in the spice mix generously (though I never use it all—just enough to coat). I marinate the steaks in the fridge for at least an hour, or even overnight for deeper flavor.

3. Bring to room temperature
Before grilling, I let the steaks sit out for about 30 minutes so they cook evenly.

4. Grill the steaks
I preheat my grill to medium-high (around 400°F), place the steaks directly over the heat, and grill them to my desired doneness, flipping just once.

5. Rest and serve
After grilling, I transfer the steaks to a cutting board, tent them with foil, and let them rest for 5–10 minutes. A final sprinkle of sea salt flakes brings everything together before I serve them up.

Servings and timing

Servings: 4
Prep Time: 5 minutes
Marinating Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 15 minutes

Variations

• Spice level: I adjust the red pepper flakes to make it milder or spicier, depending on who I’m cooking for.

• Different cuts: I sometimes use bison striploin or sirloin steaks when ribeye isn’t available.

• No grill?: I’ve seared these in a cast-iron pan and finished them in the oven—still delicious.

• Sweet twist: A touch of maple syrup or smoked paprika in the rub can add a fun flavor contrast.

Storage/Reheating

Once the steaks are cooled, I store them in an airtight container in the fridge for 3 to 4 days. To reheat, I do it gently in a skillet over medium-low heat with a splash of broth or water to prevent drying out. I avoid the microwave—it tends to overcook the meat.

FAQs

What does bison taste like?

To me, bison tastes similar to beef but slightly sweeter and richer. It’s also leaner and has a cleaner finish.

Can I use store-bought steak seasoning?

Sure, but I think the homemade rub in this recipe really makes a difference. It’s aromatic and gives the steak a beautiful crust.

How do I avoid overcooking bison?

Bison cooks fast due to its low fat content. I always use a meat thermometer to hit the perfect internal temp and avoid drying it out.

Is bison healthier than beef?

Yes, I like that bison is leaner and typically has fewer calories and less fat than beef, while still being high in protein.

Can I freeze leftover grilled bison?

Absolutely. I slice and freeze leftover steak in a zip-top bag for up to 2 months. It reheats well in a skillet or can be added straight to stir-fries or salads.

Conclusion

Grilled bison steaks are a bold, mouthwatering way to elevate your usual steak night. With a crusty, spice-packed exterior and juicy, tender meat, they’re simple to prepare but feel indulgent and special. I always find myself making them again and again, especially when I want to impress guests or just treat myself to something a little different.

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