Combine the ingredients for the cilantro lime sauce. Chill until ready to serve.
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.
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.
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.
Serve the zaa’tar crusted bison ribeye steaks with a drizzle of the cilantro lime sauce. Enjoy!