Bacon-Wrapped Bison Ribeyes
Recipe from Midwest Living

Bison meat is redder than its beef counterpart, with a flavor similar to lean beef. We put it in a rich marinade, then cooked it on the grill for this recipe.

Bacon-Wrapped Bison Ribeyes

by 2  people

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Servings: 4
Prep Time: 25 mins
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  • 4   
    bison ribeye or beef tenderloin steaks, cut 1 inch thick (8 to 10 ounces each)
  • 1/4  cup 
    soy sauce
  • 2   tablespoons 
    olive oil
  • 2   tablespoons 
  • 2   teaspoons 
    snipped fresh thyme
  • 1   
    clove garlic, minced
  • 1/4  teaspoon 
    dry mustard
  • 4   teaspoons 
    Montreal Steak Seasoning (McCormick®) or your favorite steak spice rub
  • 8   slices 
    hickory-smoked bacon, partially cooked
    Oven-Roasted Fingerling Potatoes (recipe follows)
    Blue cheese dip or salad dressing
  • 1   large 
    green onion, cut into thin, bias-slices
    Fresh thyme or oregano sprig (optional)
    Montreal Steak Seasoning (McCormick®) or your favorite steak spice rub (optional)
    FireLake Steak Sauce® or your favorite steak sauce
Oven-Roasted Fingerling Potatoes
  • 12   
    fingerling potatoes, halved or tiny new potatoes
  • 2   tablespoons 
    herb oil or olive oil
  • 2   tablespoons 
    Montreal Spice

Trim silver skin from bison. (If using beef, trim fat from steak). Place meat in a resealable plastic bag set in a shallow dish.
For marinade:

In a small bowl, combine soy sauce, olive oil, ketchup, snipped thyme, garlic and dry mustard. Pour over meat; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain meat, discarding marinade. Sprinkle 4 teaspoons Montreal Spice over surface of meat; rub in with your fingers. Wrap the edge of each steak with 2 slices of partially cooked bacon, securing ends with wooden toothpicks.
For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare (145 degree F) or 12 to 15 minutes for medium doneness (160 degree F degrees ). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover; grill as above.)
Serve steak with the Oven-Roasted Fingerling Potatoes. Top potatoes with dip or dressing and green onions. If you like, garnish steak with a thyme or oregano sprig. Serve with additional Montreal spice, if you like, and steak sauce. Makes 4 servings.
Oven-Roasted Fingerling Potatoes
In a greased 9x9x2-inch baking pan, place fingerling potatoes, halved (small, long and finger-shaped potatoes) or tiny new potatoes, halved (about 1 pound). In a small bowl, combine herb oil or olive oil and Montreal Spice (McCormick®). Drizzle over potatoes, tossing to coat. Bake in a 450 degree F. oven 25 to 30 minutes or until potatoes are tender and brown on the edges, stirring once.

Nutrition information
Per Serving: cal. (kcal) 552, Fat, total (g) 24, chol. (mg) 164, sat. fat (g) 7, carb. (g) 22, fiber (g) 2, pro. (g) 59, vit. A (IU) 194.36, vit. C (mg) 24.21, sodium (mg) 2136, calcium (mg) 60.58, iron (mg) 7.93, Percent Daily Values are based on a 2,000 calorie diet
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