Just in time for hunting season, Laurel from campfire recipes shares a delicious recipe for a Smoked Reverse-Seared Bison Steak. With inspiration from wild meat and a love for cooking over a campfire, this recipe features tender bison ribeye cooked to perfection, accompanied by a flavorful Cabernet sauce.
Key Takeaways:
- Author Expertise: Laurel Rodgers is the creator of Boondocking Recipes. She is known for her fire cooking journey and delicious results with her recipes.
- Bison Ribeyes: Seasoned with salt, pepper, and garlic powder for flavor.
- Smoking Method: Cook the steaks in a smoker at 225F until internal temperature reaches 115F for a medium-rare finish.
- Cabernet Sauce: Made with Cabernet wine, butter, garlic, and pepper, reduced in the smoker and drizzled over the steaks.
- Resting Time: Rest the steaks wrapped in foil before searing on a hot grill.
- High-Heat Searing: Sear each side of the smoked reverse-seared Bison steak for about 2 minutes on a grill heated to 500F for a nice crust.
- Final Temperature: Aim for an internal temperature of 135F for a medium-rare doneness.
- Serve: Drizzle the Cabernet sauce over the smoked reverse-seared bison steaks for added flavor.
FAQ For the Smoked Reverse-Seared Bison Steak Recipe
Q: What is a smoked reverse-seared Bison steak?
A: A Smoked Reverse-Seared Bison Steak is a cooking method that involves smoking the steak at a low temperature and then finishing it with a high-heat sear, resulting in a perfectly cooked and flavorful dish.
Q: How do you season a smoked reverse-seared Bison steak for smoking?
A: To season a Bison Steak for smoking, simply coat all sides of the steak with a mixture of kosher salt, black pepper, and garlic powder to taste before placing it in the smoker.
Q: What temperature should the Bison smoked reverse-seared Bison steak reach for medium-rare?
A: For a medium-rare Bison Steak, aim for an internal temperature of 135°F after searing. Make sure to monitor the temperature with a meat thermometer for the best results.
Other Bison Recipes to Try
Ancho Rubbed Bison Tenderloin Recipe
Bison and Brown Rice Stuffed Peppers Recipe
Chipotle Rubbed Bison Flank Steak with Chimichurri
Cooking the Smoked Reverse-Seared Bison Steak Recipe Over the Campfire
Choosing the Right Equipment for Smoked Reverse-Seared Bison Steak
The first tool you have to have is a good cast iron skillet and lid. The cast iron holds in the heat plus gives you those great grill marks on the bison
Setting Up Your Campfire for Smoking
The campfire is not only for cooking. The smell and the fun of roasting a few marshmallows with the family makes it take on a whole new reason for being.
TO get the best results use a medium size campfire but will provide consistent heat. Let the fire burn down to glowing embers before you start cooking.
Tips for Cooking Over an Open Flame
- Use a meat thermometer to ensure the perfect doneness of your bison steak.
- Keep a close eye on the heat of the campfire to avoid burning the steak.
- Let the steak rest after cooking to allow the juices to redistribute.
Campfire cooking takes a little more attention than cooking on a grill or at home. You want to get the perfect sear on the meat and you need to be with the steaks as they are cooking to get that. The key is the steady heat you get from hot glowing embers.
Ingredients For the Smoked Reverse-Seared Bison Steak Recipe
Essential Spices and Seasonings for Smoked Bison Steak
Little tip: Season your bison steaks with kosher salt, black pepper, and garlic powder for the perfect flavor profile.
The Importance of Using High-Quality Meat
For reverse-seared it’s really important to use high-quality bison meat. With high quality meat you get a flavorful and tender steak every time.
When choosing bison meat free-range bison will improve the taste and quality of your steaks. I never compromises on the quality of the meat I use in my recipes.
Garlic powder and freshly ground black pepper add a great flavor to Bison without overpowering the taste of the meat. Make sure to have these key ingredients on hand.
Smoking the Bison Steaks to Medium Rare
Your bison steaks are seasoned with salt, pepper, and garlic powder. Smoke them in a preheated smoker at 225F until the internal temperature reaches 115F for a perfect medium rare.
Even after cooking, it is important to let the Bison steak rest before slicing. This allows the juices to redistribute and results in a more tender and flavorful steak.
Smoked Reverse-Seared Bison Steak Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
Ingredients
- 4 lb Bison Steak ribeye preferred
- 1 tsp Kosher Salt
- 1 tsp Black Pepper fresh ground
- 1 tsp Garlic Powder
- 3 tbsp Butter
- 3 clove Garlic Minced
Instructions
- Season all sides of the Bison steaks to taste with the salt, pepper, and garlic powder.
- 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.
- While the steaks are in the smoker, start the sauce by combining the butter, garlic, and pepper. Place the pot in the smoker with the steak and reduce to half. When the ribeyes reached 115F pull, wrap in foil, and let rest. Heat the grill to 500F in preparation for searing.
- When the grill reached 500F, unwrap the steaks and sear each side for approximately 2 minutes. We're looking for 135F for medium rare.
- Serve and Enjoy!
1 comment
Have you tried reverse-searing?
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