Bison are natural herbivores; they graze on grasses and sedges, as well as leaves and twigs, and they are constantly on the move. As a result, these free-roaming creatures are a super lean source of clean, pasture-raised protein.
Bison is also a rich in B vitamins (needed by the body to produce energy) as well as thyroid-supporting minerals, including zinc, selenium and iron.
I especially enjoy bison rib-eye steaks. Because bison is so lean, it takes just minutes to cook, and it’s a quick, easy and delicious meal to whip up on busy weeknights.
A bison rib-eye steak is a toothsome red meat alternative to beef. My favorite way to eat it is either grilled or broiled (be careful NOT to overcook!) and top with chimichurri, a piquant parsley-garlic sauce.
Native to South America, especially Argentina and Uruguay, chimichurri is a common table condiment (also used as a marinade) for grilled meats. My version is thicker, uses both parsley leaves and root and swaps out regular vinegar for raw apple cider vinegar.
Bison Rib-Eye Steak with Cowboy Rub
Serves 2 to 4
Two 8-ounce bison rib-eye steaks
For the rub:
1 teaspoon fine ground espresso (I favor dark French roast)
1 teaspoon Spanish paprika
1/2 teaspoon chipotle powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon Celtic sea salt
1 teaspoon freshly ground black pepper
Preheat oven to broil.
Place all ingredients for the cowboy rub in a ramekin or small bowl. Mix well.
Season bison rib-eye steaks with the cowboy rub. Evenly coat the front and back of each steak with the rub.
Placing bison steaks close to the heat source (in my oven, it’s the top third), broil steaks on one side for 3 mins.
Then, using tongs, flip steaks and broil the other side for 2 mins. Transfer bison steaks to a lower rack (away from direct heat source) and cook another 3 minutes.
Remove steaks from oven. Cover. Let rest apx. 5 mins.
Serve warm. Top with chimichurri.