Colorado Bison Ribeye Grilled to Perfection

Introduction

Experience the mouthwatering flavors of a perfectly grilled Colorado Bison Ribeye. This locally sourced steak is seared over an open flame on the Arteflame grill for a steakhouse-quality crust and depth of flavor. Using the reverse sear method, we lock in the juices with a high-heat sear before finishing it to the perfect doneness on the flat cooktop. Get ready to impress your guests with this simple yet exquisite grilling technique!

Ingredients

• 1 Colorado bison ribeye steak (about 1.5 inches thick)
• 1 tsp coarse salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 2 tbsp unsalted butter

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oil-soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Let the grill heat for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Season the Bison Ribeye

1. Pat the ribeye dry with a paper towel.
2. Season both sides generously with salt, black pepper, and garlic powder.
3. Let the steak rest at room temperature for 10 minutes.

Step 3: Sear the Ribeye

1. Place the steak directly on the center grill grate.
2. Sear for 1-2 minutes per side until you achieve a rich, golden-brown crust.

Step 4: Finish on the Flat Cooktop

1. Move the steak onto the flat cooktop griddle.
2. Add the butter and let it melt.
3. Baste the steak with butter as it cooks.
4. Continue cooking until the internal temperature is 15°F below your desired final temp.

Step 5: Rest and Serve

1. Remove the bison ribeye from the grill.
2. Let it rest for 5-10 minutes to allow the juices to redistribute.
3. Slice and serve immediately.

Tips

• Use a meat thermometer to achieve your preferred doneness (e.g., 125°F for rare, 135°F for medium-rare, 145°F for medium).
• For extra flavor, add fresh rosemary or thyme to the butter while basting.
• Always let the steak rest before slicing to lock in its juices.

Variations

• Smoky Chipotle: Add smoked paprika and chipotle powder for a smoky, spicy kick.
• Herb-Infused: Rub the steak with dried rosemary, thyme, and crushed coriander for a fragrant twist.
• Garlic Butter: Mix minced garlic into the butter before basting for a richer flavor.
• Balsamic Glaze: Drizzle a balsamic reduction over the steak for a sweet and tangy contrast.
• Coffee Rub: Use finely ground coffee with brown sugar to enhance the steak’s natural flavors.

Conclusion

Grilling a Colorado Bison Ribeye on the Arteflame grill brings out incredible flavors and textures. With the high-temperature sear locking in juices and the reverse searing technique ensuring the perfect finish, this ribeye is tender, flavorful, and unforgettable. Try different variations and enjoy an amazing steak every time!

Best pairings

• Grilled asparagus drizzled with lemon butter
• Roasted garlic mashed potatoes
• A glass of bold Cabernet Sauvignon
• Grilled mushrooms with balsamic glaze
• Crisp arugula salad with Parmesan and balsamic dressing