Wild Table with Savage Arms: Reverse Seared Bison Tri-Tip Recipe

Whether you call it buffalo or bison, just don't call us late for dinner.

posted on March 27, 2024

If you've never had bison--colloquially called "buffalo"--then you're missing out. This wild-game meat is tender, flavorful and mild, despite the fact that it features far less dietary fat than beef. There are several states that still permit free-range bison hunting (Alaska, Wyoming, Montana, Arizona and Utah). Even if you can't hunt bison yourself due to your location, you can purchase it commercially ... and this is one game meat that's well worth the effort. In this terrific video from our friends at Savage Arms, guest host James Sanders (Instagram.com/bigblackbbq/) shows you how to create a restaurant-quality meal from this iconic American game animal. 


  • 1 Bison Tri-Tip
  • Rosemary infused olive oil
  • Heath Riles Garlic Jalepeno Rub
  • Heath Riles Everyday Rub
  • Blackstone Grills Blackened steak rub
  • Half stick of butter

Chimichurri ingredients

  • 1 fine chopped shallot
  • 3-4 Garlic cloves (minced)
  • ½ cup Red wine vinegar
  • ¾ cup of chopped cilantro
  • ¾ cup of olive oil
  • Heath Riles Garlic Butter rub


STEP 1:  

First, coat the tri-tip with rosemary infused olive oil (or extra virgin olive oil). Then season the first with Everyday Rub, then a light coat of garlic jalapeno, and lastly a light coat of Blackened steak rub. Repeat for opposite side and let rest while smoker comes to temp.


Preheat smoker to 225 degrees. This cook was done on my Ironwood 885 Traeger with Traeger signature pellets and the super smoke setting. If using a traditional smoker I’d recommend hickory, cherry, or mesquite. When ready, put the tri-tip on the smoker and cook until internal temperature hits 130 degrees. Roughly an hour to an hour and a half. 

STEP 3: Chimichurri 

This is easier with a food blender, but this can also be done in a bowl. Mix the chopped shallot, minced garlic, ½ cup of red wine vinegar, 1 tsp of garlic rub, and chopped cilantro. Lastly, add in the olive oil then blend, you can whisk in with a fork if not using a blender. Place in the fridge for a sauce later. 

STEP 4: The Sear

For this step, I rely on my Blackstone Griddle, but you can use a skillet if needed. On medium high heat, add the half stick of butter on the griddle. Next, remove the tri-tip from the smoker and put directly on the butter on the griddle. Sear for 2 minutes on one side, then 2 minutes on the other side. For medium rare you are done. For medium, flip the tri-tip over back to the 1st side for 2 minutes, and again on the other side for 2 minutes. 

Let the tri-tip rest for at least 15 minutes before slicing. After slicing, add the chimichurri on top of the slices and serve. 



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