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This is a really good post. I’m just ****ed off I didn’t think of this quip.

Thanks. That was a pretty thorough description. I had bison a few years ago in the ATL, but honestly I can’t remember too much about the taste. Probably the reason was it wasn’t that different tasting than anything from a cow. Bison ribeye is definitely something I would eat in the future.

Bison ribeye? Tell me more please. How does it compare to the standard prime ribeye?

Medium well is only slightly less of an atrocity than well done on an expensive cut of meat. But at least for you, it’s progress. Go to medium next time, not medium well, and then from there medium rare is not such a leap for the next time.