Coriander Rubbed Bison Rib Eye
Author: 
Recipe type: Direct Heat
Serves: 4
 
Ingredients
  • 4 bison steaks, at least 1-inch thick
  • 1 tablespoon coriander seeds
  • 1 tablespoon kosher salt
  • 1 tablespoon sweet smoked paprika
  • 2 teaspoon freshly ground black pepper
  • 2 teaspoons granulated garlic
  • 1 teaspoon crushed dry thyme leaves
  • Olive oil, for grilling
Instructions
  1. If necessary, remove steaks from packaging and pat dry with paper towels; set aside. Use a mortar and pestle (or the bottom of a heavy pot) to finely crush the coriander seed. Mix in the salt, paprika, pepper, garlic, and thyme then sprinkle over both sides of the steaks; use all of the spice rub. Let set at room temperature for an hour before grilling. For a deeper seasoned steak, cover loosely with plastic wrap and refrigerate for a few hours or as long as 3 days.
  2. Set up grill for direct high heat. Brush and oil grates before grilling. Allow grill to heat up for at least 15 minutes to be sure it is hot.
  3. Drizzle steaks with olive oil and grill for 5 to 6 minutes per side for mid-rare. Remove steaks from grill and let rest for 5 minutes before serving.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/coriander-rubbed-bison-rib-eye/