Not having access to a grill, I do them stovetop in a screaming hot pan.
The BIG thing about bison as opposed to beef, is that if you cook them beyond medium, they become very dry and tough. Rare to medium-rare is necessary.
We really love bison ribeye, and think you will, as well.
Pack 'em up on dry ice and ship them up here! MMMMMMMMM!
Do them just like any other steak, they cook the same way. Don't fuss much with flavoring them, they are very flavorful and don't need much enhancement at all.