Grilled Bison Steaks
Juicy, flavorful, and perfectly seasoned—these grilled bison ribeye steaks are a delicious upgrade from your usual beef. A must-try for any backyard BBQ or steak night.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American, Canadian
- Diet: Gluten Free
Ingredients
For the Steak Rub:
2 tbsp mixed peppercorns
1 tbsp coriander seeds
1 tbsp dill seeds
½ tsp red pepper flakes
2 tbsp mustard seeds
2 tbsp sea salt
1 tbsp garlic powder
1 tbsp brown sugar
For the Steaks:
1 tbsp olive oil
4 boneless bison ribeye steaks (about 8 oz each)
Sea salt flakes, to garnish
Instructions
Make the Rub:
Using a mortar and pestle or coffee grinder, crush the peppercorns, coriander, dill seeds, and red pepper flakes. Add remaining rub ingredients and stir to combine.
Prep the Steaks:
Brush steaks on both sides with olive oil. Rub generously with the spice blend (you may not need all of it). Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Bring to Room Temp:
Remove steaks from the fridge 30 minutes before grilling.
Grill the Steaks:
Preheat grill to medium-high heat (400°F). Place steaks on grill and cook to desired doneness, flipping once.
Rare: 120°F–125°F
Medium-Rare: 130°F–135°F
Medium: 140°F–145°F
Well Done: 160°F–175°F
Rest & Serve:
Remove steaks from the grill, tent loosely with foil, and let rest for 5–10 minutes. Garnish with sea salt flakes and serve.
Notes
Don’t skip resting the steaks — it locks in moisture and flavor.
No spice grinder? Use a rolling pin or kitchen mallet to crush the spices.
Leftovers keep well refrigerated in an airtight container for 3–4 days.
Serve with grilled vegetables, roasted potatoes, or a fresh salad.
Find it online: https://allrecipesmade.com/grilled-bison-steaks/
