Rib-Eye Steaks are Everyone’s favorite. So Delicious When Cooked to Medium Rare.
It needs nothing more than a little salt and pepper but only added after the meat is cooked.
Bison Rib Eye Steaks
Yield 4 Large Servings
Ingredients
Bison Rib Eye Steaks
Ingredients:
- 4 (8-oz.) Bison Rib Eye Steaks
Marinade
- 8 oz. Cabernet Sauvignon wine 2 oz. celery, diced
- 4 oz. white onions, diced 2 cloves garlic, crushed
- 2 oz. carrot, diced 1 T. cracked black pepper
Molasses Gravy
- 1 med. shallot, diced 3 oz. molasses
- 2 oz. beer 1 oz. Dijon mustard
- 10 oz. Bison demi-glace
Corn Pudding
- 1 c. fresh kernel corn, steamed for 2 min. 2 scallions, chopped
- 1 egg 2 cloves garlic, finely diced
- 1/2 c. heavy cream 1 1/2 c. water
- 1 T. fresh rosemary, chopped 3 T. sugar
- 1/2 T. kosher salt 1 1/4 c. corn bread
- 1/8 T. black pepper
Instructions
- Marinade: Combine all ingredients in marinade and pour over steaks. Marinade 1 hour before grilling.
- Molasses Gravy: Cook shallots and beer till shallots are tender. Add demi-glace, molasses and mustard. Season with salt & pepper to taste. Serve over steaks.
- Corn Pudding: Steam corn for 3 minutes. Cut the kernels from the cob. Combine with all pudding ingredients. Pour into a small casserole dish. Bake at 350° for 30-40 minutes. Serve warm with Bison steaks.
- Serves 4.
Notes
Note: Bison steaks need no more than a little salt and pepper. Let the meat sit for about 5-7 minutes covered after being taken off the heat source. The meat continues to cook while the juices flow back into the steak and are not lost on the plate.
Courses Lunch or Supper
Cuisine Barbecue
Nutrition Facts
Serving Size 4 oz
Amount Per Serving | ||
|---|---|---|
Calories 110 | ||
% Daily Value | ||
Total Fat 1.5 g | 2% | |
Saturated Fat 0.5 g | 3% | |
Cholesterol 50 mg | 17% | |
Sodium 45 mg | 2% | |
Protein 23 g | 46% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.