Enjoy this dish by Chef Scott Leibfried, our Culinary Director. We're happy to share his Grass-fed Bison Coffee Rub recipe.
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 - 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 breakfast blend, but feel free to use your coffee of choice)
- In a small to medium sized bowl combine all of the ingredients for the rub and mix well with a whisk. 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, push the rub into the roast on all sides and edges. Cover and place the roast in the refrigerator for 24 hours.
- Place the excess rub into a sealed container or mason jar for additional 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 reaches 375 degrees, place the bison on the grill and allow to cook at 375 degrees for 4-5 minutes, check, then flip and cook for another 4-5 minutes until done. Internal temperature for medium rare is 145 degrees, medium is 160. Check the internal temperature of the meat by inserting the probe thermometer into the thickest part of the bison.
- Let sit for ~10 minutes, then serve and enjoy!
Suggested wine pairing from Bright Cellars: Burrasca Aglianico
The cocoa and coffee flavors of the wine will complement the coffee rubbed bison. It will also go well with heavier/spicier barbecue sauces.
Interested in signing up for a subscription wine club with Bright Cellars? Follow our link and receive 50% off your first month.
We also recommend pairing your bison with grilled onions and peppers.