Cast-Iron Bison Rib Eyes with Caramelized Red Wine Onions

The key to the luscious caramelized red wine onions here is controlling the fire to let them simmer slowly, so they absorb all those savory and sweet flavors from the wine. This takes time, patience, and focus. The bison rib eyes are hearty and delicious, seasoned with a slightly spicy and herbal homemade rub that complements the onions. Cook these rib eyes quickly over the coals, making sure to get a good sear. Since bison is not beef, it’s cooked to a different internal temperature—135°F