In the rural area of the southern Missouri Ozarks, where I was born and raised, restaurants had fried catfish for the special on Friday nights, and Saturday nights menu always included steak.
Many years later, a few of those mom-and-pop, family-owned restaurants around still have the so-called steak night. However, I have become fond of having my steak night at least once a week, regardless if it is a Saturday or not. To make it even more personal, I often like to use my favorite wild game steaks such as deer, elk, or one of my favorites, bison ribeyes from Mossy Oak’s GameKeeper Butchery.
2 – Bison Ribeyes
My favorite way to cook bison ribeye is by doing a reverse sear on my Traeger Grills Pro 780, using Traeger cherry-flavored wood pellets.
– Preheat grill to 225°F.
– While the grill is preheating, season bison ribeyes is with Traeger Blackened Saskatchewan Rub with a good amount on both sides of the steak.
– When the grill reaches the desired temperature, place ribeyes on the bottom rack of the grill and let them smoke until the meat has an internal temperature of 120°F.
– After steak reaches 120°F, remove steak and place to the side.
– Crank up the grill to 475°F.
– Once at 475°F, place steaks back on the grill and let sear for 4 to 5 minutes per side, or until internal temp reaches 138 to 140°F.
– Let steak rest for 5 minutes and serve.
On the side:
When reverse searing steak, I like to serve it with some green vegetables. One of my favorites is by cooking several stalks of asparagus on the Traeger as well.
To cook, take asparagus and lay it on a sheet of aluminum foil and put 2 or 3 teaspoons of salted butter and salt and pepper; I also like using Traeger Veggie Rub.
After seasoning, wrap it in foil and place it on the top rack of the grill while steaks are cooking during the first stage. ( Cook at 225°F for approximately 1 hour).
This excellent tasting vegetable cooked with the butter and seasoning inside the foil locks the moisture and flavors in, resulting in the perfect tasting veggie to serve alongside your reverse-seared bison ribeye.