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Grilled Bison Tenderloin Steak with Mild

Prep Time: 10 Mins                Cook Time: 1 1/2 hours



4 Tenderloin Steaks, 1½ – 2 inches thick

4 Tbs Olive Oil

2 Tbs Ancho Powder

1 Tbs Smoked Paprika

2 Tbs Guajillo Powder

2 Tsp Garlic Powder

½ Tsp Cumin

½ Tbs Kosher Salt

½ Tbs Freshly Ground Pepper

Bison Grilling Tips:

Steaks recommended for grilling/barbecuing include Rib Eyes, T-Bones, Tenderloin, and New York Strips.


Use tongs for turning so the steak is not pierced which will release the juices.


Buffalo steaks are more tender and taste best when grilled to rare or medium (still pink in the center).


To make the chile rub, combine all of the dry ingredients in a small bowl.

Liberally sprinkle the rub on both sides of steaks, massaging into the meat.


Wrap the steak tightly in plastic wrap and refrigerate for at least two hours or up to 24 hours.


Remove the steaks from the refrigerator ½ hour to 1 hour before grilling.


When ready to grill, preheat the grill to medium-high. Remove the plastic wrap, rub a small amount of oil on both sides of the steaks. Lightly oil the grill grate before putting the steaks on it.


Grill the steaks.

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