09/11/2026
Steak night, Buck Wild Bison style. 🔥
REVERSE-SEARED BISON RIBEYE
A golden crust, garlic-thyme butter, and five simple steps. Serves two.
You'll need: bison ribeye, coarse salt, tallow or another high-smoke-point fat, butter, smashed garlic, and thyme.
1. SALT & WAIT
Season all sides with coarse salt. Leave uncovered on the counter for 40 minutes. Preheat your oven to 250°F.
2. LOW & SLOW
Place the steak on a rack over a sheet pan. Cook until the center reaches 110°F, roughly 25–35 minutes depending on thickness. Go by the thermometer, not the clock.
3. REST & HEAT THE SKILLET
Rest the steak on a board for 10 minutes. Meanwhile, heat a cast-iron skillet until just about smoking, using tallow or another high-smoke-point fat.
4. SEAR & BASTE
Sear for 45–60 seconds per side. Add butter, smashed garlic, and thyme during the last 30 seconds, spooning the melted butter over the steak.
5. FINAL REST & SLICE
For the recipe's rare finish, pull at an internal temperature of 125°F. Rest for 5 minutes, then slice against the grain.
Save this recipe for your next steak night. What are you serving on the side?
https://buckwildbison.com/collections/top-sellers/products/bison-ribeye-steak
