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Zaatar Bison

Course Main Course
Cuisine Middle Eastern
Keyword Bison Flank Steak
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 Servings


  • 2 Great Range Bison ribeye steaks
  • 2 tablespoons olive oil
  • 2-3 tablespoons zaa'tar mix
  • salt & pepper - to taste

Zaa'tar Mix

  • 1 tablespoon oregano
  • 1 tablespoon marjoram
  • 1 tablespoon thyme
  • 1/2 tablespoon coriander
  • 2 teaspoons cumin
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon sumac - can substitute lemon zest
  • 1 teaspoon sea salt

Cilantro Lime Dipping Sauce

  • 1 cup plain Greek yogurt
  • 3 tablespoons lime juice
  • 2 tablespoons cilantro - can substitute parsley


  1. Combine the ingredients for the cilantro lime sauce. Chill until ready to serve.

  2. In a small bowl, whisk together the ingredients for the zaa’tar mix. It will yield about ½ to 1 cup of seasoning. Store unused zaa’tar in an air tight container for up to 6 months.

  3. Season the bison ribeye steaks generously with salt and pepper on both sides. Rub 2-3 tablespoons of the zaa’tar mix all over the top and sides of the bison ribeye steaks. Let rest for at least an hour for the most flavorful results.

  4. In a large skillet, heat the olive oil over medium high heat until the oil is shimmering. Sear the bison ribeye steaks for 2-4 minutes per side. We recommend cooking the bison until it reaches and internal temperature of 120 F for rare and 130-135 F for medium rare.

  5. Serve the zaa’tar crusted bison ribeye steaks with a drizzle of the cilantro lime sauce. Enjoy!