Utah Bison Ribeye with Smoky Blue Cheese Butter

Introduction

This Utah-inspired Bison Ribeye with Smoky Blue Cheese Butter is a steakhouse-quality dish, seared to perfection on the Arteflame grill. Using the unique reverse sear method, we lock in juices with an intense 1,000°F sear on the center grate, then finish the cook slowly on the flat top griddle. Topped with a rich, compound butter made with smoky blue cheese, this recipe is packed with robust flavor and stunning presentation for any occasion.

Ingredients

• 2 bison ribeye steaks (1.25–1.5 inches thick)
• 4 tbsp unsalted butter, softened
• 2 oz smoky blue cheese, crumbled
• 1 tsp fresh thyme, minced
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• 1 tbsp butter (for flat top grilling)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the oil-soaked napkins in the bottom of the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the napkins and allow the fire to burn for about 20 minutes until the grill is hot. The center grate should reach 1,000°F.

Step 2: Prepare the Compound Butter

1. In a small bowl, combine softened butter, smoky blue cheese, thyme, and garlic.
2. Mix thoroughly until well combined.
3. Shape the compound butter into a small log using parchment paper and refrigerate until firm.

Step 3: Season the Bison Ribeye

1. Pat the steaks dry with paper towels.
2. Generously season both sides with salt and freshly ground black pepper.

Step 4: Sear Over High Heat

1. Place the steaks directly on the center grill grate to achieve a hard sear.
2. Sear each side for 1.5 - 2 minutes until a deep crust forms.

Step 5: Reverse Sear on the Flat Top

1. Move the steaks to the Arteflame flat top griddle, positioning them closer to the outer edge to control the cooking temperature.
2. Add a small pat of butter underneath each steak to enhance flavor and caramelization.
3. Cook slowly, flipping every two minutes.
4. Use a meat thermometer and remove the steaks when they're 15°F below your desired doneness.

Step 6: Rest and Top with Butter

1. Let steaks rest for 7–10 minutes under loose foil.
2. Top each steak with a medallion of the smoky blue cheese butter just before serving.

Tips

• Always start with a clean, hot Arteflame grill for the best sear.
• Do not overcook bison—it's leaner than beef and best at medium-rare.
• Let your compound butter ripen in the fridge for at least 30 minutes for max flavor.
• Use a thermometer for precision—pull steaks about 15°F early as they finish cooking off the grill.
• Use different zones of the cooktop for veggies, sides, or sauces as needed.

Variations

1. Garlic Herb Butter Bison: Replace blue cheese with more garlic, rosemary, and parsley for a fresh, herbal kick.
2. Maple-Bourbon Butter Bison: Add 1 tsp of maple syrup and a touch of bourbon to the compound butter for a sweet, smoky glaze.
3. Chili-Lime Crusted Bison: Rub ribeye with ground chili and lime zest before searing, then finish with plain butter.
4. Truffle Butter Bison: Trade smoky blue cheese for black truffle butter for a luxurious twist.
5. Horseradish Blue Cheese Bison: Mix a teaspoon of horseradish into the compound butter for a spicy bite that plays well with the steak's richness.

Best pairings

• Grilled asparagus spears with lemon zest
• Roasted garlic smashed potatoes cooked on the flat top
• A bold red wine like a Utah Syrah or Zinfandel
• Grilled peaches with honey for dessert
• Crusty artisan bread with whipped herb butter

Conclusion

This Utah Bison Ribeye with Smoky Blue Cheese Butter combines bold flavors and expert technique in one unforgettable grill session. The Arteflame’s reverse sear method ensures a perfect crust and juicy interior every time. With stunning presentation and deep flavor, this steak will be the star of your next cookout.