How to cook bison ribeye with 100% working
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This final step is just to give them a crust, not to cook them longer. Season the steaks to taste with kosher salt and freshly ground black pepper. Let the ribeye steak sit out at room temperature for about 30 minutes.
Take the ribeye steaks out of the cooler.
Add the bison chunks to the bowl and fold them in the sauce. Add the bison chunks to the bowl and fold them in the sauce. Finish steaks with a few grinds of fresh black pepper (black pepper burns at high heat so it’s best to add after) and a healthy spoonful of chimichurri sauce. Sprinkle both sides with some coarse sea salt.
