Sous Vide Butter-Poached Grilled Bison Ribeye Recipe
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Sous vide is a popular cooking technique in high-end steak joints, but it can also be used to improve the cooking of low-fat meats like Bison.
Serve with: a bold red wine.
Course: ,
Dinner
Main Course
Cuisine:
American
Makes:
Servings: servings)
Takes:
Ingredients
- 1 tomahawk bison ribeye (approximately 24 ounces (680.4 g))
- 3 tablespoons clarified butter or ghee
- 1/2 teaspoon Morton Coarse Kosher Salt (use approximately 1/2 teaspoon per pound (453.6 g) of meat, minus the bone)
- coarse cracked black pepper
- 1 tablespoon unsalted butter, at room temperature
Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works. For this recipe, you want to use 1/2 teaspoon Morton coarse kosher salt per pound (453.6 g) of meat.
About the black pepper. You want a coarse grind here so you get pops of pepper when you chew.
Optional. Chopped parsley and large grain salt to sprinkle on the finished steaks just before serving.
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Prep. Prepare a sous vide immersion circulator, such as Anova Sous Vide Precision Cooker or Joule by ChefSteps, according to the manufacturer's instructions and set the water temperature for 131°F (55°C).
- Place the bison steak and clarified butter or ghee in a zipper freezer bag. Carefully submerge the bag in the water bath until most of the air has been removed and then seal the bag. Once the bag is submerged, cook for three hours.
- Remove the steak from the bag, pat it dry with paper towels, and season both sides with Kosher salt and cracked black pepper. Set the steak aside to cool while you prepare the grill.
- Fire up. Setup a charcoal grill for 2-zone cooking, placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Replace the main cooking grate and add 2-3 chunks of your favorite smoking wood to the pre-heated charcoal briquets for flavor. Open the grill vents fully to get the grill as hot as possible. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other one is as hot as possible.
- Cook. Place the steak in the indirect zone on the main cooking grate as far away from the heat source as possible. Set the lid on the grill with the top vent fully open and positioned directly above the steak in order to force the smoke over and around the meat for a true BBQ flavor.
- Allow the steak to smoke until it reaches an internal temperature of 115°F (46.1°C), about 12 minutes.
- Open the lid and move the steak to the hot side of the grill to sear it, flipping the steak periodically until an even crust forms on both sides and the internal temperature reaches 130°F (54.4°C) for medium-rare, about 2 to 3 minutes per side.
- Serve. Remove the steak from the grill, plate, and top with the unsalted butter. Once the butter melts, slice the steak and garnish with optional chopped parsley and large grain salt. Serve immediately.FULL DISCLOSURE: Bison steaks were provided by TheHonestBison.com for recipe testing purposes. No monetary compensation was received and the recipe, techniques, and opinions are completely my own.
