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

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!

You May Also Like