Bison Ribeye with Smoked Paprika Butter

Bison Ribeye with Smoked Paprika Butter
DifficultyBeginner
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Bison ribeye is prized for its deep, clean flavor and low fat content, making it perfect for quick, high-heat searing. Topped with a melt-in-your-mouth smoked paprika butter, the steak becomes even more decadent, while maintaining a balance of earthiness and spice.

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Yields2 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
For the Bison Ribeye
 2 bison ribeye steaks (6–8 oz each, 1–1½ inches thick)
 Kosher salt and freshly ground black pepper, to taste
 1 tbsp olive oil or neutral high-heat oil
 Optional: 1 clove garlic, smashed; 1 sprig rosemary or thyme
For the Smoked Paprika Butter
 3 tbsp unsalted butter, softened
 ½ tsp smoked paprika (hot or sweet, to taste)
 ½ tsp lemon zest
 ½ tsp finely chopped parsley or chive
 Pinch of sea salt
Make the Smoked Paprika Butter
1

  1. In a small bowl, combine softened butter, paprika, lemon zest, herbs, and salt.

  2. Mix until smooth and well blended.

  3. Shape into a log using parchment or plastic wrap and refrigerate (or freeze briefly) until firm.

Prep the Steaks
2

  1. emove steaks from the fridge 20 minutes before cooking.

  2. Pat dry thoroughly with paper towels. Season generously with salt and black pepper.

Sear the Bison Ribeyes
3

  1. Heat a cast-iron skillet or grill pan over medium-high to high heat until very hot.

  2. Add oil. Carefully place steaks in the pan and sear 3–4 minutes per side, depending on thickness.

  3. Optional: During last 1–2 minutes, add smashed garlic and rosemary/thyme, and baste the steaks.

  4. Internal temps:

    • Medium-rare: 125–130°F (52–54°C)

    • Medium: 135°F (57°C)

Rest & Finish
4

  1. Transfer steaks to a cutting board.

  2. Let rest 5–7 minutes.

  3. Top with slices of smoked paprika butter just before serving so it melts into the meat.

Serving Suggestions
5

Pair with:

  • Roasted root vegetables (carrots, parsnips, sweet potatoes)

  • Creamy polenta, herbed farro, or a warm grain salad

  • A full-bodied red wine like Zinfandel, Syrah, or Malbec

  • Garnish with fresh herbs or crispy shallots for texture

Variations
6

  • Add heat: Use hot smoked paprika and a pinch of cayenne in the butter

  • Herb-crusted: Press chopped rosemary and thyme into the steak before searing

  • Grilled version: This recipe works beautifully over charcoal or gas grill

Ingredients

For the Bison Ribeye
 2 bison ribeye steaks (6–8 oz each, 1–1½ inches thick)
 Kosher salt and freshly ground black pepper, to taste
 1 tbsp olive oil or neutral high-heat oil
 Optional: 1 clove garlic, smashed; 1 sprig rosemary or thyme
For the Smoked Paprika Butter
 3 tbsp unsalted butter, softened
 ½ tsp smoked paprika (hot or sweet, to taste)
 ½ tsp lemon zest
 ½ tsp finely chopped parsley or chive
 Pinch of sea salt
Bison Ribeye with Smoked Paprika Butter
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