A thick-cut, bone-in bison rib steak is a perfect meal for two. The key is high heat and basting to ensure an even, deep brown crust.
Overnight rest in the refrigerator gives salt time to work itself into the steak, seasoning it more deeply and loosening its protein structure to help it retain more moisture internally as the steak cooks.
Cooking a big, bone-in, bison ribeye steak is not all that different from cooking a big, bone-in, beef ribeye steak, but there are some key differences, chiefly incurred by bison's relative lack of the intramuscular fat known as marbling. The lacy, pale white, spider-webbed fat that winds its way through a grain-finished bovine steer can provide both lubrication for a fuller, juicier, flavor, and insulation for gentler, more even cooking.
Super high heat helps, and we'll get to that, but even before you begin to heat a pan, there are steps you can take to ensure success. Keep cooking the steak, turning it occasionally, and tilting the pan so you can spoon the hot butter over the meat's surface, helping it to cook and brown more deeply, and depositing flavor with every spoonful.The last step where bison differs from beef is that because of its lack of fat, it'll actually carry over cooking after you remove it from the pan even more than beef does. When you take a steak out of a hot skillet, its outer layers are much hotter than the center.
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