I really love bison but I understand that some people have the impression that it is generally tough and dry. We have a fantastic local purveyor of bison - Gunpowder Farms north of Baltimore. I was able to get these beautiful bison ribeyes and they were just asked to be grilled. I like to use a rich, buttery sauce for the finished buffalo because it helps to bring out the meaty flavors with some nicely added fat. I like to cook these on the medium rare to rare side to prevent them from getting dry. Bison is leaner than beef so you need to use care not to overcook them. —meganvt01
bison ribeyes - mine were 6 oz portions
good quality salted butter - I like Kerrygold
Approximately one hour before cooking, take out your bison steaks and season them well with kosher salt and pepper. Let them rest while you prepare the butter and heat the grill.
For the compound butter, melt the butter in a small saucepan over medium heat until it turns brown and smells nutty. Add the herbs and garlic for about 1 minute. Remove from heat and let cool. Depending on the type of butter you used, it may solidify somewhat at room temperature or you may need to refrigerate slightly to get it semi-solid and spreadable.
Over a medium high grill, cook the ribeyes for 4 minutes per side (note that my ribeyes were small - 6 oz - if yours are bigger adjust cooking time accordingly - you want the meat to have a nice crust but have soft give and be relatively rare). Spread on some of the browned butter ( you may have butter left over ). Make a nice tent with foil over your steaks (elevated so that it doesn't get into the butter) and let it rest for 5 minutes or so and the butter melts. Serve with some nice crusty bread to soak up the juices mixed with the butter!