Bison has been called Nature's perfect protein because it is leaner and higher in protein than beef. Bison is incredibly tender and tastes great on its own, but we think this coffee dry run really brings out the best!
We love this dry rub best with our grass-fed bison ribeye steaks.
Prep Time: 15 minutes. For best results, apply the rub to the bison and allow it to sit in the refrigerator covered for 24 hours before cooking.
Cook Time: 8-12 minutes depending on the desired doneness
Ingredients - Dry Rub:
- 2 Tablespoons smoked paprika
- 1 Tablespoon onion powder
- 1 Teaspoon chili powder
- 1 Tablespoon garlic powder
- 1 Teaspoon Coleman's mustard powder
- 1 Teaspoon ground coriander
- 1 Teaspoon Mexican oregano
- 1 Teaspoon dried thyme leaves
- 1 Teaspoon granulated sugar
- 2 Tablespoon light brown sugar
- 1 Tablespoon kosher salt
- 3/4 cup ground coffee (we prefer a light to medium roast, but feel free to use your coffee of choice)
- 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!