BISON RIBEYE STEAK

• Grill:

  • Preheat grill to high (450°F/230°C).

  • Lightly season steak with salt, pepper, and olive oil.

  • Grill for 4-5 minutes per side for medium-rare (130-135°F).

  • Let rest for 5 minutes before slicing.

• Pan-Sear (For Perfect Crust):

  • Heat a cast-iron skillet over medium-high heat.

  • Add 1 tbsp butter or oil.

  • Sear steak for 4-5 minutes per side, basting with butter in the last minute.

  • Let rest before serving.

• Broil:

  • Set oven broiler to high.

  • Place steak on a broiler pan, 4 inches from heat.

  • Broil for 5-6 minutes per side, adjusting for desired doneness.

• Sous Vide (For Precise Doneness):

  • Set sous vide to 130°F for medium-rare.

  • Cook steak in vacuum-sealed bag for 1.5-2 hours.

  • Finish with a quick high-heat sear in butter.

Pair with garlic mashed potatoes, roasted Brussels sprouts, and a red wine reduction for a gourmet steakhouse meal.

Garlic Butter Bison Ribeye with Herb Roasted Vegetables

Ingredients:

• 2 R Family Farms Bison Ribeye Steaks

• 1 tbsp olive oil

• 1 tbsp butter

• 2 cloves garlic, minced

• 1 tsp fresh rosemary

• 1 tsp fresh thyme

• Salt and black pepper, to taste

Instructions:

1. Pat steaks dry and season with salt and pepper.

2. Heat olive oil in a cast-iron skillet over medium-high heat.

3. Sear steaks for 4-5 minutes per side until golden brown.

4. Add butter, garlic, rosemary, and thyme, basting for 30 seconds.

5. Remove steaks, let rest for 5 minutes, then slice and serve.

1. How does bison ribeye compare to beef ribeye?
   Bison ribeye is leaner but still rich in flavor, with a slightly sweet and savory taste.

2. What is the best internal temperature for bison ribeye?

   • Rare: 120-125°F

   • Medium-Rare: 130-135°F (Recommended)

   • Medium: 140-145°F

   • Well-Done: Not recommended (bison is lean and can dry out).

3. Why is bison ribeye leaner than beef?
   Bison is grass-fed and pasture-raised, leading to less fat and fewer calories than beef.

4. How should I store bison ribeye?
   Keep refrigerated and use within 3-5 days, or freeze for up to 6 months.

5. Can I marinate bison ribeye?
   Yes! A simple marinade of olive oil, garlic, and herbs enhances the flavor without overpowering the meat.