Bison ribeye is a versatile cut of meat. Because bison meat is generally leaner and sweeter than traditional beef, its flavors pop when paired with earthy seasoning. Zaa’tar is a Middle Eastern spice blend that includes dried herbs like oregano, marjoram and thyme. Toasted sesame seeds help to enhance the texture and give a nice crust.
Zaa’tar gets its tangy taste from sumac – another Middle Eastern spice. If you can’t find sumac, you can substitute grated lemon peel to achieve the same flavor profile.
Give the bison meat a healthy rub down of the zaa’tar mix; coat it to taste! Then let the bison ribeye absorb the earthy flavors of the zaa’tar for at least an hour before cooking for the most flavorful results.
This ribeye steak can be grilled on a flat iron or over an open flame. Bison cooks more quickly than beef so it’s important to sear it just long enough to give the ribeye a nice zaa’tar crust. It should just be beginning to brown.
Bison is best cooked rare to medium rare with a pink center – about 120 F to 135 F. Let the meat rest for 5-10 minutes prior to serving to really trap in all of the juicy flavors.
We paired our zaa’tar bison with a cilantro lime yogurt sauce and curried red skin potatoes.
- 2 Great Range Bison ribeye steaks
- 2 tablespoons olive oil
- 2-3 tablespoons zaa'tar mix
- salt & pepper - to taste
- 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
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!