Chargrilled Buffalo Ribeye (Wyoming Style)

Introduction

There is something deeply primal and satisfying about the scent of wood smoke mingling with the savory aroma of searing meat. This Wyoming Chargrilled Buffalo Ribeye is not just dinner; it is a transportive experience that brings the spirit of the Rockies right to your backyard. The meat is leaner and sweeter than traditional beef, developing a dark mahogany crust while remaining incredibly tender and juicy inside. It is the perfect meal for impressing guests or simply celebrating a special weekend under the stars.

Why This Recipe is a Keeper

This dish stands out because it perfectly balances rugged outdoor cooking with gourmet results. Using the Arteflame grill allows you to execute a professional sear technique in minutes—getting that high-heat char on the center grate and a gentle, buttery finish on the flat top. It creates a steakhouse-quality texture that is difficult to replicate on a standard gas grill, highlighting the natural, earthy sweetness of the bison without overpowering it.

Key Kitchen Wisdom

• Mind the Temperature: Bison is significantly leaner than beef. Pull the steaks when they reach 125°F for a perfect medium-rare. Cooking past medium will result in a tough, dry texture.
• The Resting Rule: Do not skip the rest! Let the meat sit loosely tented with foil for at least 10 minutes. Since bison has less fat, retaining those juices is critical for a moist bite.
• Room Temperature Start: Take the steaks out of the fridge 45 minutes before cooking. This ensures the meat cooks evenly from edge to edge rather than shocking the cold fibers.

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.

Make It Your Own

If you cannot source fresh bison, a high-quality grass-fed beef ribeye is the closest alternative, offering a similar mineral-rich flavor profile. For the rub, if you are sensitive to caffeine, simply skip the coffee grounds or swap them for a pinch of cocoa powder for a different depth of richness.

Ingredients

To recreate this Wyoming classic, you will need high-quality bison steaks and a rub that complements its earthy flavor profile without overpowering it.

The Meat

• 2 Buffalo (Bison) Ribeye Steaks (approximately 12-16 oz each, 1.5 inches thick)
• 2 tbsp Olive Oil (for coating the steaks)
• 2 tbsp Unsalted Butter (for finishing)
• 2 cloves Garlic, crushed
• 2 sprigs Fresh Rosemary or Thyme

The Wyoming Dry Rub

• 1 tbsp Coarse Sea Salt
• 1 tbsp Freshly Cracked Black Pepper
• 1 tbsp Brown Sugar (adds a hint of caramelization)
• 1 tsp Smoked Paprika
• 1 tsp Chili Powder (for a subtle kick)
• 1 tsp Ground Coffee (optional, enhances the earthiness)

Cooking tips: How to reverse sear a thick steak · How hot each Arteflame heat zone gets

Instructions

Step 1: Prepare the Bison Steaks

1. Remove the buffalo ribeyes from the refrigerator at least 30 to 45 minutes before cooking. Allowing the meat to come to room temperature ensures an even cook throughout.
2. Pat the steaks completely dry with paper towels to remove excess moisture, which is crucial for a good sear.
3. In a small bowl, mix the sea salt, black pepper, brown sugar, paprika, chili powder, and coffee grounds to create your rub.
4. Lightly coat the steaks with olive oil, then apply the dry rub generously to all sides, pressing it into the meat.

Step 2: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill using hardwood or charcoal. Let it burn down until the center grill grate reaches extreme heat (over 600°F) and the outer flat top is hot.
2. Ensure the flat cooktop is lightly oiled and ready for the transfer.

Step 3: The High-Heat Sear

1. Place the buffalo ribeyes directly onto the center grill grate.
2. Sear for about 1 to 2 minutes per side. You are looking for a deep, dark mahogany crust. Watch closely, as the sugar in the rub can char quickly.
3. Do not fear the flame; the intense heat builds a flavorful crust on the lean bison meat.

Step 4: Finish on the Flat Top

1. Move the steaks from the center grate to the flat-top plancha (the griddle surface) to finish cooking indirectly.
2. Place a knob of butter, the crushed garlic, and the herb sprigs on top of the steaks or right next to them on the plancha.
3. Baste the steaks with the melting aromatic butter. Cook until the internal temperature reaches 125°F for rare or 130°F for medium-rare. Bison is best enjoyed medium-rare due to its leanness.

Step 5: Rest and Serve

1. Remove the steaks from the grill and place them on a cutting board (preferably wood).
2. Tent loosely with aluminum foil and let the meat rest for at least 5 to 10 minutes. This allows the fibers to relax and the juices to redistribute.
3. Slice against the grain and serve immediately.

Tips

Cooking buffalo requires a slightly different approach than cooking beef because it is significantly leaner. The most critical tip is to avoid overcooking. While a beef ribeye might be forgiving at medium-well, bison can become dry and tough if cooked past medium. Aim for an internal temperature of 130°F (medium-rare) for the absolute best texture and flavor. Using a digital instant-read thermometer is highly recommended to ensure precision.

Another vital tip is the resting period. Because bison has less intramuscular fat (marbling) than beef, the juices are the primary source of moisture. If you cut into the steak immediately after pulling it off the Arteflame, those juices will run out, leaving you with dry meat. Let it rest for a full 10 minutes. Finally, when searing on the Arteflame center grate, keep the lid off (if applicable) and let the open fire do the work; this mimics the campfire cooking style native to the Wyoming plains.

Variations

While the classic Wyoming rub is a crowd-pleaser, you can easily customize this recipe to suit different palates or dietary needs. The versatility of the Arteflame cooktop allows for experimenting with different finishing techniques, such as basting or glazing, without flare-ups ruining the flavor profile.

• Cowboy Coffee Crust: Double the amount of ground coffee in the rub and add a pinch of cayenne pepper for a bold, awakening flavor that pairs perfectly with breakfast or brunch.
• Herb Butter Finish: Skip the dry spices (except salt and pepper) and focus on a compound butter made with blue cheese and chives to melt over the steak as it rests.
• Whiskey Glaze: During the last minute of cooking on the flat top, brush the steaks with a glaze made of bourbon, maple syrup, and soy sauce for a sticky, sweet-savory finish.
• Spicy Jalapeño: Grill fresh jalapeño slices on the flat top alongside the steak and pile them on top for a spicy, fresh crunch.
• Simple Purist: Use only coarse sea salt and cracked pepper to let the natural, sweet flavor of the buffalo meat shine completely unmasked.

Best pairings

To round out this hearty Wyoming-style meal, you need sides that can stand up to the rich, robust flavor of the buffalo ribeye. Since you already have the Arteflame fired up, utilize the flat top to cook your sides alongside the meat. This not only saves time but also allows the vegetable sides to pick up some of the savory fond left behind by the steaks.

• Grilled Root Vegetables: Sweet potatoes, carrots, or parsnips cut into spears and roasted on the flat top with olive oil and rosemary are excellent companions.
• Charred Corn on the Cob: Grill corn directly on the grate or plancha until slightly blackened, then slather with chili-lime butter.
• Cast Iron Skillet Beans: A side of smoky baked beans or cowboy beans warmed in a cast-iron skillet directly on the grill adds to the rustic theme.
• Beverage Pairing: A bold, tannic red wine like a Cabernet Sauvignon or a Syrah cuts through the richness. Alternatively, a smoked porter or stout beer complements the coffee rub notes perfectly.

Conclusion

Mastering the Wyoming Chargrilled Buffalo Ribeye on your Arteflame grill is a testament to the art of outdoor cooking. It connects you with the heritage of the American West, offering a flavor profile that is distinct, sophisticated, and deeply satisfying. By respecting the lean nature of the meat and utilizing the dual-zone cooking capabilities of your grill, you transform a simple ingredient into a gourmet masterpiece.

We hope this recipe inspires you to step outside your comfort zone and try bison for your next barbecue. Whether it is a quiet dinner under the stars or a backyard gathering with friends, this dish is sure to be the conversation starter. Fire up the grill, embrace the smoke, and enjoy every tender bite of this Cowboy classic.