Skip to content
Category
Main Dish
Servings
4
Prep Time
15 minutes
Cook Time
8-12 minutes
Author:
Ted Hopper
Grass-fed bison from Greensbury is leaner and higher in protein than beef which makes this spice and coffee rubbed bison recipe delicious! Plus, it's delivered to your door!
Ingredients
Grass-Fed Bison, Ribeye Steaks
2 Tbsp smoked paprika
1 Tbsp onion powder
1 tsp chili powder
1 tsp Coleman's mustard powder
1 tsp ground coriander
1 tsp Mexican oregano
1 tsp dried thyme leaves
1 tsp granulated sugar
2 Tbsp light brown sugar
1 Tbsp kosher salt
3/4 cup ground coffee (we prefer a light to medium roast, but feel free to use your coffee of choice)
Dry Rub
Directions
In a small bowl combine all the dry rub ingredients and mix well. Make sure there are no lumps.
Lightly season the bison on all sides with olive oil and black pepper.
Heavily coat the bison on both and the edges with the rub, making sure to push the rub into the roast on all sides and edges. Cover and place the steaks in the refrigerator for 2-24 hours.
Place any leftover dry rub in an air-tight container for future use.
When ready to cook, preheat your grill to 375-400 degrees. While the grill is heating, remove the bison from the refrigerator and place on the counter so that it can come to room temperature.
When the grill is ready, place the bison on the grill and for 4-5 minutes, check, then flip and cook for another 4-5 minutes or the internal temperature is 145 degrees for medium-rare (medium is 160)
Let sit for ~10 minutes, then serve and enjoy!
