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.
Live Fire Bison Cote de Boeuf with Mesquite Smoke and Chimichurri Butter
2
30 minutes
26 minutes
910
American
Main Dish
Bison rewards cooks who understand restraint and timing. Its lean structure means every decision matters, from when the meat leaves the refrigerator to how often it is flipped over the fire. The JKF Just Keep Flipping method is ideal here, allowing the steak to build an even crust without letting flare ups dominate the cook. Frequent flipping keeps the surface temperature balanced and prevents the meat from pushing past medium before the crust is fully developed.
Allowing the steak to rest at room temperature before cooking helps ensure even doneness from edge to center. Seasoning stays focused with Revolution Barbecue Texas Beef BBQ Rub, providing structure without masking the flavor of the meat or the mesquite smoke.
The chimichurri butter is designed to work with bison rather than compete with it. By chilling the compound butter before cooking, it melts slowly during the rest, carrying herbs, garlic, and citrus directly into the meat. This approach respects the nature of bison and reinforces the idea that great Colorado barbecue is built through patience, fire control, and confidence in simple techniques.
Ingredients
Bison Steak
- 1 bison cote de boeuf steak, approximately 2 to 2 1/2 pounds
- 2 teaspoons Revolution Barbecue Texas Beef BBQ Rub
Chimichurri Butter
- 4 tablespoons unsalted butter, softened
- 2 tablespoons parsley, finely chopped
- 2 tablespoons cilantro, finely chopped
- 1 teaspoon chives, finely chopped
- 1 garlic clove, minced
- 1/2 teaspoon lemon juice
- 1/2 teaspoon Revolution Barbecue Texas Beef BBQ Rub
Directions
- Prepare the chimichurri butter: Combine the softened butter, parsley, cilantro, chives, garlic, lemon juice, and Revolution Barbecue Texas Beef BBQ Rub in a bowl and mix until fully blended. Shape into a log using parchment or plastic wrap and refrigerate for at least 30 minutes until firm.
- Temper the bison: Remove the bison cote de boeuf from the refrigerator and allow it to rest at room temperature for 1 hour so it cooks evenly over the fire.
- Season the steak: Season the bison evenly on all sides with Revolution Barbecue Texas Beef BBQ Rub immediately before cooking.
- Build the fire: Prepare a live fire using mesquite wood and allow the coals to burn down until hot and evenly distributed, about 20 minutes.
- Cook using the JKF method: Place the steak directly over the fire and cook for approximately 14 to 16 minutes total, flipping every 2 minutes and cooking about 7 to 8 minutes per side until a deep crust forms and the internal temperature reaches 120 degrees Fahrenheit for medium rare or 130 degrees Fahrenheit for medium.
- Rest and finish: Remove the steak from the fire and rest for 10 minutes. Top with slices of the chilled chimichurri butter and allow it to melt over the meat before slicing.
