Grilled Bison Ribeye Steak

4 High Plains Bison Ribeye Steaks
2 T. extra-virgin olive oil
1 tsp. sea salt
1 tsp. cracked black pepper
1 tsp. granulated garlic

Remove bison ribeye steaks from the freezer and place in refrigerator to thaw on a cookie sheet to catch any dripping. Thaw for 24 hrs. The quick-thaw method is to place wrapped bison steaks in a bowl and place in the sink. Allow cool running water to flow into the bowl and run for 20 minutes or until thawed.

Preheat grill on high for 5-10 minutes.

Coat steaks with olive oil. Season liberally with cracked black pepper, sea salt, and granulated garlic on both sides. Cook over a charcoal or gas grill for 5 minutes on first side and 3 minutes on second side. Let steaks rest for 10 minutes before serving to allow the juices to settle back into the meat.

Note: For best results, we recommend only cooking your bison steaks to rare or medium-rare.