Bison Cote de Boeuf Cooked Over Live Fire with Chimichurri Butter
Cooking bison over live fire feels like stepping back into the roots of Western cooking. It is direct, intentional, and honest. Bison has a natural depth that does not ask for excess, only respect. When cooked over mesquite, that character becomes even more pronounced, bringing a balance of smoke, minerality, and subtle sweetness that fits naturally into Colorado’s fire-driven cooking culture.
This cote de boeuf cut is thick, bone in, and built for the grill. The fire does not rush it. Instead, the steady rhythm of flipping keeps the heat even and the surface developing slowly, building a crust that looks as good as it tastes. Mesquite smoke rolls through the cook without overpowering the meat, leaving behind an unmistakable live-fire signature.
The chimichurri butter finishes the steak quietly but confidently. Fresh herbs, garlic, citrus, and Revolution Barbecue Texas Beef BBQ Rub melt into the resting meat, softening the smoke and adding richness where bison needs it most. This is not a steak meant to be rushed or overthought. It is meant to be cooked outside, shared simply, and enjoyed with the fire still glowing nearby.
