Hawaiian-Style Grilled Bison Ribeye Steaks

Yield 2
RECIPE Ingredients
  • 1/2 cup soy sauce
  • 1/2 pineapple juice
  • 2 tablespoons sweet rice wine
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons minced ginger
  • 2 Bison Ribeye Steaks
  • Coarse salt
  • Freshly ground black pepper
  • 4 pineapple slices
  • Steamed rice
Recipe notes
This easy Hawaiian-inspired bison steak recipe with teriyaki-style marinade and grilled pineapple has a tropical flavor that's perfect for summer barbecues.
RECIPE Preparation
  1. In a nonreactive dish, whisk together soy sauce, pineapple juice, rice wine, honey, sesame oil, garlic, and ginger. Reserve 2 tablespoons of the marinade in a separate dish, this will be used to brush the steaks on the grill. Marinate bison steaks in refrigerator, for about 2 hours.
  2. Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over. Lightly oil hot grates.
  3. Let steaks stand at room temperature for about 20 minutes. Remove from marinade, pat dry. Season both sides of each steak with coarse salt and freshly cracked black pepper.
  4. Grill steaks for about 3-4 minutes on the first side. Using tongs, flip each steak to the other side and brush with reserved (unused) marinade. Grill for another 3-4 minutes, or until desired doneness. We suggest medium-rare, which would register 125 degrees F on an instant-read thermometer.
  5. Let steaks rest for 5-6 minutes. While they’re resting, grill pineapple slices. Serve with steamed rice and grilled pineapple.