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Bison Ribeye with Smoked Paprika Butter

Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

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.

Bison Ribeye with Smoked Paprika Butter

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

Nutrition Facts

2 servings

Serving size