I cooked a nice bison ribeye tonight and made a few determinations.
1. Bison cooked to 140 is melt in your mouth tender and full of flavor.
2. Direct contact searing (aka The Caveman Method) is amazingly the way to go.
3. Red meat is too rich for my system so I either need to eat smaller quantities, or eat more to build up my tolerance ;).
Seasoned steak with evo, sea salt and fresh cracked pepper. Reverse sear method resting between slow roast and direct coal searing, seared for approx 90 seconds per side. My wife didn't even desecrate the meat with her usual steak sauce baptism. Can't wait to freak out my father in law with this. He is an infrared yuppie griller. ;)