Meat
Ribeye Steak
Bison ribeye steak is a grilled or pan portion of the rib-section eye, sometimes with a thinner spinalis cap than beef. Intramuscular fat is still present but usually lighter than a Prime beef ribeye, so the steak tastes sweeter and cleaner and dries faster past medium. Thickness matters: thin steaks need fierce heat and a quick flip; thick ones reverse-sear well. Pat dry, salt ahead if time allows, and sear until a deep crust forms. Pull earlier than you would for marbled beef; rest under a loose tent. The result should still feel juicy, with a mineral red-meat core rather than a greasy finish.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.9 g
- Saturated Fat 4.74 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.03 g
- Polyunsaturated Fat 0.97 g
- Cholesterol 67.2 mg
- Sodium 63.6 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.9 g
- Water 56.9 g
- Energy 210 kcal
- Water 56.9 g
- Protein 23.9 g
- Fat 10.9 g
- Saturated Fat 4.74 g
- Monounsaturated Fat 5.03 g
- Polyunsaturated Fat 0.97 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 39 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.06 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.6 µg
- Minerals 391 mg
- Major Minerals 390 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 67.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.06 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.5 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.6 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Western steakhouses cut rib steaks from ranch bison for diners seeking novelty red meat.
Specialty meat counters labelled bison ribeye steaks next to beef for lean comparisons.
Food media reverse-sear tutorials featured thick bison ribeyes for home cooks.