Cowboy® Hardwood Lump Charcoal
Cowboy® Southern Style Hardwood Lump Charcoal
hardwood briquets
Cowboy® All Natural Hardwood Briquets
Cowboy® Wood Chips - Apple
Cowboy® Wood Chips - Cherry
Cowboy® Wood Chips - Pecan
Cowboy® Wood Chips - Hickory
Cowboy® Wood Chips - Mesquite
smoking wood chips
Cowboy® Range Style Smoking Chips
Cowboy® Smokin' Cups
Cowboy® Wood Chunks - Apple
Cowboy® Wood Chunks - Hickory
Cowboy® Wood Chunks - Mesquite
Cowboy® BBQ Sauce - Range Style
Cowboy® BBQ Sauce - Smokehouse
Cowboy® BBQ Sauce - Prairie Fire
Cowboy® Pit-Style Cookin' Wood


Charred Bison Ribeye

Have you ever tried bison before? Bison is a hearty and gamey meat that is perfect for those that love the taste of beef without the fat. Plus, a bison ribeye is cooked exactly like a steak. Introducing our latest recipe for Charred Bison Ribeye.


Seasoned with seven different spices, bison is a tender meat that easily absorbs all of the delicious flavors. Be careful as you’re cooking to watch the internal temperature of the meat closely. Bison has less fat than most meats so it will cook faster than expected. Enjoy!


Yields: 1
Cook: mins
Prep: 10 mins

  • 1 12-16 ounce bison ribeye
  • 2 teaspoons of garlic salt
  • 2 teaspoons of black pepper
  • 1 teaspoon of onion powder
  • 1 teaspoon of basil leaves
  • 1 teaspoon of thyme
  • 1 teaspoon of rosemary
  • 1 teaspoon of cumin
  • Olive oil


Equipment needed: Cowboy Charcoal, tongs, a knife and a cutting board.

  • Once the Bison is at room temperature, drizzle a little olive oil on top and season with all the spices above. Make sure to season thoroughly!
  • Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into one flat pile for direct grilling
  • Place ribeye over fire and let grill for 7-8 minutes per side or until the internal temperature is 120F (medium-rare) or 130F (medium). Keep a close eye on the steaks as they have less fat than beef and will cook faster! Once done, pull steak off grill and let rest for 10 minutes
  • Slice, serve & enjoy!

Recipe and imagery by Derek Wolf at Over the Fire Cooking


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