Grilled Bison Frenched Ribeye Steak

Grilled bison frenched ribeye steak in an herb-garlic board sauce is a delicious meal and perfect for making dad feel special this Father’s Day! This 32-ounce steak is a perfect size to share with my parents (or two kids).

The steak is being cooked using the reverse sear method, which means it will be slowly cooked on low until it reaches the desired internal temperature. It is then seared on both sides just to char the outside and then placed on a vibrant herbaceous board sauce, turning until it is completely coated in sauce.

The steak is served with potatoes fried in the bison fat, grilled local asparagus and broccolini. So good!

Watch how this grilled bison steak recipe was made here.

Ingredients

• Bison Frenched ribeye steak
• Kosher salt
• Fingerling potatoes
• Chilis in oil
• Extra-virgin olive oil
• Asparagus
• Broccolini
• Salt & pepper
• Maldon salt

Board Sauce

• Shallot
• Garlic
• Jalapeño
• White balsamic vinegar
• Cilantro
• Italian parsley
• Basil
• Extra-virgin olive oil
• Salt and pepper

See recipe card for quantities.

Instructions

Reverse Sear the Steak

Preheat the grill with a griddle to 250°F.

Pat the steak dry with paper towels and salt liberally on all sides, including the fat cap.

Lay the steak fat cap down onto the griddle. This will help render down the fat cap. (If your steak does not balance perfectly, use a metal skewer or two under the side that it leans towards.)

The steak is being cooked using the reverse sear method, which means it will be slowly cooked on low until it reaches the desired internal temperature.

Cook for 1 – 1 ½ hours or until an instant-read thermometer inserted in the thickest part registers an internal temperature of 124°F for medium rare.

Prepare the Board Sauce

While the steak cooks, prepare the board sauce, start the potatoes, and prep the vegetables.

In a small bowl add the shallots, garlic, salt, jalapeños, and vinegar. Stir and set aside to let the flavours mellow for 10 minutes. Then, add the cilantro, parsley, basil and stir. Pour in the oil and stir to combine. Set aside until ready to use.

Prepare the Vegetables

Boil the potatoes in salted water for 10 minutes until just fork tender. Drain well, then toss with the chili oil, olive oil and season with salt & pepper. Set aside until ready to cook.

Toss the asparagus with a splash of oil and a sprinkle of salt and pepper. Do the same for the broccoli. Set aside until ready to grill.

Finish the Steak

Pour ½ of the board sauce on a cutting board (or tray).

When the steak reaches temperature, remove it from the grill and turn the heat up to medium-high. Once hot, sear both sides on the griddle or directly over the grates for just 1 to 2 minutes per side. The goal is to just char the outside and not continue to cook the inside too much. Remove to the board (or tray) with the board sauce, placing the steak directly over the sauce, and turning it until the steak is completely coated in sauce. Let the steak rest for 15-20 minutes on the sauce. The steak will continue to cook and will reach 130°F when resting. (If you cover the steak with foil the temperature will rise a couple of degrees higher while resting.)

Cook the Vegetables

Turn the heat under the griddle to medium-low (or low) for a minute or two, so the potatoes don’t burn when you add them to the griddle. While the steak is resting, add the potatoes to the griddle and cook in the steak drippings until the edges are golden and crispy, about 15 minutes.

Grill the broccolini on the grill grates over the medium high heat, turning often, until just charred, approximately 2-3 minutes. Move to a cooler side of the grill or to the top rack to finish cooking, while you grill the asparagus.

Place the asparagus over the direct flames and grill, turning often, until they are slightly charred but still have good texture, about 3-4 minutes. 

Slice the Steak

Cut the bone from the meat and set the bone aside. Slice the steak across the grain, into ½” thick pieces, then add the bone and sliced meat back on top of the board sauce and resting juices.

Serve Family Style

Place the potatoes, asparagus, and broccolini around the steak on the board (or tray).

Serve family style with the remaining board sauce and Maldon salt for finishing. Enjoy.

This Grilled bison frenched ribeye steak was cooked on my gorgeous Hestan 36″ gas grill in Pacific Fog. Proud Hestan Ambassador. Opinions in the post are my own.

Grilled Bison Frenched Ribeye Steak

Grilled bison frenched ribeye steak in an herb-garlic board sauce is a delicious meal and perfect for making dad feel special this Father’s Day! This 32-ounce steak is a perfect size to share with my parents (or two kids).

The steak is being cooked using the reverse sear method, which means it will be slowly cooked on low until it reaches the desired internal temperature. It is then seared on both sides just to char the outside and then placed on a vibrant herbaceous board sauce, turning until it is completely coated in sauce. The steak is served with potatoes fried in the bison fat, grilled local asparagus and broccolini.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 5 minutes mins

Course Entree, Main Course

Cuisine American, North American

Servings 2 -4 People

Ingredients

  

1x2x3x

• 30 –32 ounce Bison Frenched ribeye steak
• 1 teaspoon Kosher salt plus more
• 16-20 small fingerling potatoes cut in half
• 3 teaspoons chilis in oil
• 1 tablespoon extra-virgin olive oil plus more
• 16-20 asparagus spears
• 1 bunch of broccolini
• Salt & pepper to taste
• Maldon salt for serving

Board Sauce

• 1 shallot finely chopped
• 3 garlic cloves finely chopped
• 1 jalapeño finely chopped, seeds removed
• ½ cup white balsamic vinegar
• ¼ cup cilantro finely chopped
• ¼ cup Italian parsley finely chopped
• 2 tablespoons chopped basil
• ¾ cup extra-virgin olive oil
• Salt and pepper to taste

Instructions

 

• Preheat the grill with a griddle to 250°F.
• Pat the steak dry with paper towels and salt liberally on all sides, including the fat cap.
• Lay the steak fat cap down onto the griddle. This will help render down the fat cap. (If your steak does not balance perfectly, use a metal skewer or two under the side that it leans towards.)
• The steak is being cooked using the reverse sear method, which means it will be slowly cooked on low until it reaches the desired internal temperature.
• Cook for 1 – 1 ½ hours or until an instant-read thermometer inserted in the thickest part registers an internal temperature of 124°F for medium rare.
• While the steak cooks, prepare the board sauce, start the potatoes, and prep the vegetables.
• In a small bowl add the shallots, garlic, salt, jalapeños, and vinegar. Stir and set aside to let the flavours mellow for 10 minutes. Then, add the cilantro, parsley, basil and stir. Pour in the oil and stir to combine. Set aside until ready to use.
• Boil the potatoes in salted water for 10 minutes until just fork tender. Drain well, then toss with the chili oil, olive oil and season with salt & pepper. Set aside until ready to cook.
• Toss the asparagus with a splash of oil and a sprinkle of salt and pepper. Do the same for the broccoli. Set aside until ready to grill.
• Pour ½ of the board sauce on a cutting board (or tray).
• When the steak reaches temperature, remove it from the grill and turn the heat up to medium-high. Once hot, sear both sides on the griddle or directly over the grates for just 1 to 2 minutes per side. The goal is to just char the outside and not continue to cook the inside too much. Remove to the board (or tray) with the board sauce, placing the steak directly over the sauce, and turning it until the steak is completely coated in sauce. Let the steak rest for 15-20 minutes on the sauce. The steak will continue to cook and will reach 130°F when resting. (If you cover the steak with foil the temperature will rise a couple of degrees higher while resting.)
• Turn the heat under the griddle to medium-low (or low) for a minute or two, so the potatoes don’t burn when you add them to the griddle. While the steak is resting, add the potatoes to the griddle and cook in the steak drippings until the edges are golden and crispy, about 15 minutes.
• Grill the broccolini on the grill grates over the medium high heat, turning often, until just charred, approximately 2-3 minutes. Move to a cooler side of the grill or to the top rack to finish cooking, while you grill the asparagus.
• Place the asparagus over the direct flames and grill, turning often, until they are slightly charred but still have good texture, about 3-4 minutes.
• Cut the bone from the meat and set the bone aside. Slice the steak across the grain, into ½” thick pieces, then add the bone and sliced meat back on top of the board sauce and resting juices.
• Place the potatoes, asparagus, and broccolini around the steak on the board (or tray).
• Serve family style with the remaining board sauce and Maldon salt for finishing. Enjoy!

Video

Notes

Serves: up to 4 (2 adults, 2 kids/seniors)

Keyword bison ribeye recipe, bison ribeye steak, grill a ribeye steak on a gas grill, grill bison ribeye, grilled bison steak

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