# Coffee-Rubbed Bison Cowboy Steak with Bone-In Pan Gravy
*A massive, flame-seared ribeye with deep earthy crust and a silky pan reduction.*

## Headnote
Bison is the king of the plains, but it’s a leaner, more temperamental beast than beef. Because bison has less intramuscular fat, it can turn into shoe leather if you treat it like a supermarket ribeye. The key to this "Cowboy" cut—a thick, bone-in ribeye—is a hard sear followed by a gentle finish. I like to use a heavy cast iron skillet for this; the thermal mass ensures that when the meat hits the pan, the temperature doesn't plummet.

The dry rub here is secret weapon territory. Finely ground coffee mimics the richness of fat, while smoked paprika provides the "fire-cooked" flavor even if you’re using a standard kitchen range. This is the steak you make when you want to feel powerful, standing over a smoking pan with a pair of long tongs.

One critical tip: bison cooks roughly 30% faster than beef. If you walk away to check your email, you’ve lost the battle. Stay with the steak, trust your meat thermometer, and pull it at 125°F (52°C) for a perfect medium-rare.

**Prep time:** 15 min (plus 30 min tempering)
**Cook time:** 20 min
**Total time:** 35 min (plus tempering)
**Yield:** 2 servings
**Difficulty:** Medium

## Ingredients
*   1 (2-lb) bison cowboy steak (bone-in ribeye, at least 2 inches thick)
*   2 tbsp finely ground espresso or dark roast coffee
*   1 tbsp coarse kosher salt
*   1 tbsp smoked paprika
*   1 tsp cracked black pepper
*   1/2 tsp garlic powder
*   2 tbsp beef tallow or ghee (for high-heat searing)
*   3 tbsp cold unsalted butter, cubed
*   2 sprigs fresh rosemary
*   1/4 cup strong beef bone broth (for the pan gravy)

## Method
1. Remove the bison steak from the refrigerator 30 to 45 minutes before cooking to bring it to room temperature.
2. Pat the steak bone and meat completely dry on all sides using paper towels until no moisture remains.
3. Combine the coffee, salt, paprika, pepper, and garlic powder in a small bowl and mix until uniform.
4. Press the rub firmly into all sides of the meat, including the thick edges, until the steak is dark and fully coated.
5. Heat a large cast iron skillet over high heat until a drop of water dances and evaporates instantly.
6. Add the beef tallow to the pan and swirl until it smokes lightly and coats the bottom.
7. Place the steak in the center of the pan and sear without moving it for 3–4 minutes, until a thick, dark crust has formed.
8. Flip the steak using tongs and sear the second side for another 3 minutes.
9. Use the tongs to hold the steak upright, searing the fatty edges against the pan for 1 minute until the fat renders and browns.
10. Reduce the heat to medium-low and add the cold butter and rosemary sprigs to the pan.
11. Tilt the pan slightly so the melting butter pools with the rosemary, then use a large spoon to continuously baste the steak for 4–5 minutes.
12. Insert an instant-read thermometer into the thickest part of the meat (avoiding the bone) and remove the steak from the pan when it hits 125°F (52°C).
13. Transfer the steak to a warm plate and tent loosely with foil, allowing it to rest for at least 10 minutes.
14. Place the skillet back on medium heat and pour in the bone broth, scraping the bottom of the pan with a wooden spoon to release the dark bits (fond).
15. Simmer the liquid for 2–3 minutes until it reduces by half and coats the back of a spoon, then pour it over the rested steak before slicing.

## Variations
**The Spicy Outlaw**: Add 1 teaspoon of chipotle powder to the dry rub for a lingering, smoky heat that cuts through the richness of the coffee.
**Bourbon Finish**: Substitute the bone broth with 2 ounces of high-quality bourbon; ignite carefully with a long lighter to burn off the alcohol before reducing the sauce.
**Herb Infusion**: If bison is unavailable, use a grass-fed beef tomahawk, but increase the roasting time at the end by 3–4 minutes to account for the higher fat content.

## Storage & Reheating
Bison is best enjoyed immediately. If you have leftovers, store them in an airtight glass container in the fridge for up to 2 days. To reheat without overcooking, slice the steak thinly and flash-sear it in a hot pan for 30 seconds per side, just enough to warm the interior without losing the medium-rare center.

## Pairing Suggestion
Serve this alongside a cold glass of neat rye whiskey to complement the charred coffee notes of the crust.