South Dakota Honey Butter Bison Ribeye on the Arteflame

Introduction

Get ready for the ultimate South Dakota grilling experience with this Honey Butter Bison Ribeye. Using only the Arteflame grill, we’ll sear the bison ribeye over the center grill grate at 1,000°F and finish it on the flat cooktop for tender, juicy perfection. The honey butter caramelizes into the meat, delivering a sweet and savory flavor you'll crave again and again. Whether you're grilling for friends or enjoying a family meal, this recipe brings steakhouse flavor to your own backyard.

Ingredients

• 2 bison ribeye steaks (1 to 1.5 inches thick)
• 4 tbsp unsalted butter (room temperature)
• 2 tbsp honey
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Fresh thyme sprigs (optional, for garnish)

Instructions

Step 1: Fire up your Arteflame grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the oil-soaked napkins in the center of your Arteflame grill.
3. Stack hardwood firewood over the napkins.
4. Light the paper and allow the fire to heat the grill for about 20 minutes.
5. Wait until the center grate reaches 1,000°F and the flat griddle is fully heated.

Step 2: Prepare the honey butter

1. In a small bowl, combine butter, honey, garlic powder, salt, and pepper.
2. Mix well until creamy and fully blended.

Step 3: Coat and sear the bison

1. Pat the bison ribeye steaks dry with paper towels.
2. Generously coat each ribeye with the honey butter mixture on both sides.
3. Place the steaks on the center grill grate and sear each side for about 1 to 1.5 minutes until a deep golden crust forms.

Step 4: Reverse sear on flat cooktop

1. Move the seared bison ribeyes from the center grate to the flat griddle, closer to the center for medium heat.
2. Cook, flipping occasionally, until internal temperature is 15°F below desired doneness (e.g., 115°F for medium rare).
3. Remove from the grill and let rest for 5–10 minutes. The meat will continue to cook as it rests.

Step 5: Serve and enjoy

1. Slice against the grain for juicy tenderness.
2. Garnish with a sprig of thyme and serve immediately.

Tips

• Always rest your steaks after grilling to let the juices redistribute.
• Use a digital meat thermometer for precise internal temperature.
• Brush the steak with additional honey butter as it cooks for layers of flavor.
• Grill your sides like asparagus, mushrooms, or potatoes on the flat cooktop while the ribeye cooks.
• Avoid overcooking bison—it’s leaner than beef and cooks faster.

Variations

1. Spicy Honey Ribeye: Add 1 tsp of chili flakes and a dash of cayenne to the honey butter for a sweet heat.
2. Garlic Herb Butter Bison Steak: Swap the honey for minced fresh rosemary and thyme for a savory herb-forward version.
3. Maple Dijon Ribeye: Replace honey with pure maple syrup and add 1 tsp of Dijon mustard to the butter blend.
4. Bourbon Honey Glazed Bison: Add 1 tbsp bourbon to the honey butter for a smoky-sweet caramelized finish.
5. Lemon Pepper Honey Butter Ribeye: Add fresh lemon zest and cracked black pepper for a zesty citrus flavor infusion.

Best pairings

• Grilled asparagus or broccolini
• Smashed baby potatoes cooked on the flat griddle
• Smoky corn on the cob with chipotle butter
• A bold South Dakota red wine like a Marquette or Zinfandel
• Warm sourdough bread grilled toasty on the outer edge of the cooktop

Conclusion

With the Arteflame grill, you can recreate restaurant-quality South Dakota Honey Butter Bison Ribeye in your own backyard. The searing power of the center grate locks in juices while the flat griddle finishes the cook perfectly. This dish is all about flavor, simplicity, and grilling elegance right at home.