Grill

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.

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