sliced rib-eye on a wood board

Bison Rib Eye Steaks

Yield 4 Large Servings


Bison Rib Eye Steaks



Molasses Gravy

Corn Pudding


  1. Marinade:  Combine all ingredients in marinade and pour over steaks. Marinade 1 hour before grilling.
  2. Molasses Gravy:  Cook shallots and beer till shallots are tender. Add demi-glace, molasses and mustard. Season with salt & pepper to taste. Serve over steaks.
  3. Corn Pudding:  Steam corn for 3 minutes. Cut the kernels from the cob. Combine with all pudding ingredients. Pour into a small casserole dish. Bake at 350° for 30-40 minutes. Serve warm with Bison steaks.
  4. Serves 4.


Note: Bison steaks need no more than a little salt and pepper. Let the meat sit for about 5-7 minutes covered after being taken off the heat source. The meat continues to cook while the juices flow back into the steak and are not lost on the plate.

Courses Lunch or Supper

Cuisine Barbecue

Nutrition Facts

Serving Size 4 oz

Amount Per Serving

Calories 110

% Daily Value

Total Fat 1.5 g


Saturated Fat 0.5 g


Cholesterol 50 mg


Sodium 45 mg


Protein 23 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Cooking Buffalo at