Smoked Reversed Seared Bison Ribeye
Description
The best way to cook any steak is to use the reverse sear method. We'll smoke the bison ribeye until the internal temperature hits 115F, and then sear it on a hot grill to finish it off at medium rare 135F. Next we'll whip up a Cabernet butter sauce to drizzle over the finished Bison. Quick, easy, and delicious!
Ingredients
Instructions
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Season all sides of the Bison steaks to taste with the salt, pepper, and garlic powder.
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Preheat the smoker to 225F and cook the steaks until the internal temperature reaches 115F. We're going for medium rare when the steaks are finished.
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While the steaks are in the smoker, start the sauce by combining the Cabernet, butter, garlic, and pepper. Place the pot in the smoker with the steak and reduce to half.
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When the ribeyes reached 115F pull, wrap in foil, and let rest. Heat the grill to 500F in preparation for searing.
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When the grill reached 500F, unwrap the steaks and sear each side for approximately 2 minutes. We're looking for 135F for medium rare.
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Pull the Cabernet sauce and drizzle over the steaks.
Enjoy!
