Malcom Reed’s Grilled Bison Ribeye
Ingredients
- 2 Bison Ribeyes 12oz ea
- Killer Hogs Steak Seasoning
- Killer Hogs Hot Rub
- 1 Stick Butter
- 1 shallot finely minced
- 2 cloves garlic minced
- 2 Tablespoons parsley chopped
- 1lb Yukon Gold Potatoes
- 1 Tablespoon Olive Oil
- 1 Tablespoon Killer Hogs AP seasoning
Equipment & Fuel
- Royal Oak® 100% All Natural
- Royal Oak® Tumbleweeds
- Charcoal Grill
- Grill Grate
- Sharp Knief
- Thermapen
Directions
Ribeye:
1. Preheat charcoal grill for direct grilling at 450-500°F.
2. Season each bison ribeye with Hot Rub followed by Steak Rub.
3. Melt butter in a cast iron skillet and add garlic, shallot, and parsley. Sauté for 2-3 minutes and set aside.
4. Place steaks on grill and cook for 2-3 minutes on each side or until steaks reach 125-130°F internal. Baste with the butter mixture during the last 2 minutes of grilling.
5. Serve with the remaining butter mixture drizzled over the top of each steak.
Potatoes:
1. Rinse and paper towel dry potatoes.
2. Cut into quarters and toss with olive oil.
3. Season with AP seasoning and place in an oven-safe dish.
4. Cook on the smoker/grill at 400°F for 30-40 minutes or until potatoes are fork tender.
5. Garnish with chopped parsley before serving. Enjoy!