Charred Bison Steaks with Garlic Butter (Colorado Style)

Introduction

There is something ancient and incredibly satisfying about the scent of wood smoke mingling with the savory aroma of searing meat. When you bite into these Colorado Bison Steaks, you’re met with a mahogany, fire-kissed crust that gives way to a center so tender it practically melts. It’s the kind of rustic, high-quality meal that turns a standard backyard barbecue into a true Rocky Mountain experience, perfect for impressing guests or enjoying a quiet, starry night by the fire.

Why This Is a Go-To Steak Dinner

This recipe stands out because it demystifies cooking game meat. Many home cooks worry that bison will be dry or tough, but using the Arteflame grill makes perfection effortless. The dual-zone cooking allows for a fierce sear followed by a gentle finish, ensuring the meat stays juicy. Plus, the homemade Garlic Herb Butter isn't just a garnish; it creates an instant, velvety sauce that elevates the natural sweetness of the bison without overpowering it.

Key Kitchen Wisdom

• Watch the temp: Since bison is significantly leaner than beef, it cooks about 30% faster. Aim for medium-rare and pull the steaks off the heat when they reach 125°F to prevent drying out.
• Resting is mandatory: Let the meat sit for at least 10 minutes under foil. This relaxes the muscle fibers and allows the juices to redistribute for the best texture.

Food safety note: The USDA safe minimum for steaks, chops and roasts of beef, lamb, veal and game is 145°F, measured before you take the meat off the heat, followed by a 3-minute rest (USDA chart). Rare, medium-rare and medium are cooked below that. Many people choose them for whole, intact cuts, but that is a personal choice. Cook to at least 145°F for anyone who is pregnant, older, very young, or has a weakened immune system.

Swaps and Substitutions

If you cannot find bison locally, a high-quality grass-fed beef ribeye is the closest substitute for flavor and leanness. For a dairy-free finish, skip the compound butter and top the steaks with a zesty chimichurri sauce instead.

Ingredients

The Bison

• 4 Bison Ribeye or New York Strip Steaks (approx. 10-12 oz each, at least 1-inch thick)
• 2 tbsp Extra Virgin Olive Oil (or melted beef tallow for extra richness)
• 1 tbsp Coarse Sea Salt
• 1 tbsp Freshly Cracked Black Pepper
• 1 tsp Smoked Paprika (optional, for depth)

Garlic Herb Butter

• 1/2 cup Unsalted Butter, softened to room temperature
• 3 cloves Garlic, minced finely
• 1 tbsp Fresh Rosemary, chopped
• 1 tbsp Fresh Thyme, leaves stripped and chopped
• 1 tbsp Fresh Parsley, chopped
• 1 tsp Lemon Zest
• 1/2 tsp Sea Salt

Cooking tips: Safe internal temperatures for every meat (USDA chart) · How hot each Arteflame heat zone gets

Instructions

Step 1: Preparing the Garlic Herb Butter

1. In a small mixing bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, lemon zest, and half a teaspoon of sea salt.
2. Mash the ingredients together with a fork until the herbs and garlic are evenly distributed throughout the butter.
3. Spoon the butter mixture onto a piece of parchment paper or plastic wrap. Roll it into a log shape and twist the ends to seal.
4. Place the butter log in the refrigerator for at least 20 minutes to firm up while you prepare the grill and steaks.

Step 2: Prepping the Bison Steaks

1. Remove the bison steaks from the refrigerator at least 30 to 45 minutes prior to grilling. Allowing the meat to come to room temperature is crucial for even cooking, especially with lean game meat.
2. Pat the steaks completely dry with paper towels. Moisture on the surface creates steam, which prevents a good crust from forming.
3. Rub the steaks generously on all sides with olive oil.
4. Season liberally with the coarse sea salt, cracked black pepper, and optional smoked paprika. Press the seasoning into the meat to ensure it adheres during the sear.

Step 3: Firing Up the Arteflame

1. Build a fire in the center of your Arteflame grill using hardwood or lump charcoal. Avoid softwoods like pine, as they can impart a resinous flavor.
2. Allow the fire to burn down until you have a bed of hot coals and the center grill grate reaches searing temperatures (over 600°F).
3. Lightly oil the flat cooktop surface to season it for the cook.

Step 4: The High-Heat Sear

1. Place the bison steaks directly onto the center grill grate. The goal here is a rapid sear to caramelize the exterior.
2. Sear for approximately 2 minutes per side. You are looking for a deep, mahogany crust, but be careful not to char it to the point of burning.
3. Trust the heat; do not move the steak until it releases naturally from the grate.

Step 5: Finishing and Resting

1. Once seared, move the steaks onto the flat steel cooktop. Position them closer to the center for higher heat or further out for gentler heat, depending on the thickness of your steak.
2. Continue cooking until the internal temperature reaches 125°F for rare or 130-135°F for medium-rare. Bison is best enjoyed medium-rare; cooking it past medium can result in a tough texture due to low fat content.
3. Remove the steaks from the grill and place them on a warm platter.
4. Immediately place a thick slice of the chilled garlic herb butter on top of each steak.
5. Tent loosely with foil and let the steaks rest for 10 minutes. This allows the juices to redistribute and the butter to melt into a luxurious glaze.

Tips

Cooking bison requires a slightly different mindset than cooking beef, primarily due to the leanness of the meat. The most critical tip for success is to monitor your internal temperature religiously. Bison cooks roughly 30% faster than beef, meaning the window between a perfect medium-rare and overcooked is much smaller. Always aim to pull the meat off the grill about 5 degrees before it hits your target temperature, as the residual heat will continue to cook the steak while it rests.

Another vital tip is the resting period. Because bison muscle fibers are tighter, resting is non-negotiable. Cutting into the steak too early will cause the precious juices to run out, leaving you with dry meat. Finally, if you are new to bison, do not be afraid of the high heat. You need that initial intense sear to create texture contrast, but once that crust is formed, move it to the cooler zones of the Arteflame immediately to finish gently. This dual-zone capability is why the Arteflame is arguably the best vessel for game meat.

Variations

While the classic garlic herb butter is a crowd-pleaser, bison’s robust natural flavor serves as a fantastic canvas for a variety of flavor profiles. You can easily adapt this recipe to suit your mood or the season by changing the rub or the finishing element. Since bison is naturally sweet, it pairs exceptionally well with earthy spices and acidic components that cut through the richness. Here are a few ways to mix it up:

• Coffee Rub: Mix finely ground espresso with brown sugar and chili powder for the rub to create a smoky, dark crust.
• Chimichurri Style: Skip the butter and top the finished steak with a fresh, vinegar-heavy chimichurri sauce to add brightness.
• Blue Cheese Crust: In the last minute of cooking on the flat top, crumble high-quality blue cheese over the steak and let it soften.
• Mushroom Duxelles: Top the steak with sautéed wild mushrooms and shallots for an ultra-savory, forest-to-table vibe.
• Spicy Cajun: Use a Cajun spice blend for the rub and mix roasted jalapeños into your finishing butter.

Best pairings

To round out this Colorado-inspired feast, you want side dishes that can stand up to the rich flavor of the bison without overpowering it. Vegetables roasted directly on the Arteflame flat top are the natural choice, as they pick up the same smoky essence as the meat. You want textures and flavors that complement the lean steak—think starchy comfort foods or crisp, charred greens. The goal is to create a balanced plate where every element feels rustic and homemade.

• Charred Asparagus: Tossed with lemon and parmesan, cooked on the flat top until crispy.
• Smashed Potatoes: Par-boiled baby potatoes, smashed flat, and fried in duck fat or butter on the griddle surface.
• Grilled Corn on the Cob: Cooked in the husk on the outer edge of the grill for a sweet, smoky side.
• Beverage Pairing: A bold, tannic red wine like a Cabernet Sauvignon or a Malbec pairs perfectly with bison. Alternatively, a darker amber ale or porter complements the char.

Conclusion

Grilling Colorado bison steaks on the Arteflame is more than just preparing dinner; it is an experience that connects you to the heritage of the American West. By respecting the unique qualities of this lean, flavorful meat and utilizing the distinct heat zones of your grill, you transform a simple ingredient into a world-class dish. The contrast between the smoky, fire-kissed crust and the tender, ruby-red interior, all bathed in savory garlic butter, is a flavor combination that beef simply cannot replicate.

We hope this recipe inspires you to step outside your culinary comfort zone and embrace the wilder side of grilling. Whether you are feeding a crowd of friends after a hike or enjoying a quiet sunset dinner in your backyard, these charred bison steaks are sure to leave a lasting impression. Fire up the grill, pour a glass of wine, and enjoy the true taste of the Rockies.