Stay Classy Meats Bison Ribeye
Pan-Seared Bison Ribeye Topped with Rosemary Butter Recipe
- Prep Time: 10 mins
- Cook Time: 5 mins
- Wait Time: 2 mins
- Total Time: 17 mins
- Yield: 1
- Category: dinner
- Cuisine: steak
*Bison, like Elk and other game animals, are very lean. They are grass fed animals. If they overcook, they will become hard. It is best to eat these at a maximum temperature of medium. The longer it is cooked, the more gamey it will taste.
1 - 12 ounce Bison Ribeye (roughly 1.5 inches thick
Flaked Sea Salt
1 Tablespoon of Rosemary Butter
It is relatively simple recipe and very tasty! It is almost better to use a whole stick of Unsalted Butter, a sprig of Rosemary, 2-4 Garlic cloves and a pinch of salt. Bring butter to room temperature. Chop of Rosemary into small pieces. Mince Garlic. Mix all together and whip the butter. Place in the refrigerator and let harden. *For a richer flavor, try roasting the Garlic!
Pan-Sear Bison Ribeye
- Remove steak from the fridge 45 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Pat dry the steak to remove any moisture. Season both sides generously with salt!
- Using a cast iron pan, turn on the stove top to a medium high temp. Add olive oil (or whatever oil you use), allow the skillet to get to very hot. Place the Bison Ribeye face down and sear undisturbed for 1 minute. Move the Bison Ribeye around the edge of the skillet for the remaining minute. Flip the Bison Ribeye and repeat. This will give your Bison Ribeye a nice seared edge.
- In separate sauce pan, melt 1 tablespoon of Rosemary Butter.
- Remove the Bison Ribeye from the skillet and place on cooling/baking rack to let the juices rest
- Plate the Bison Ribeye and pour the melted Rosemary Butter on top
- This recipe is ideal for a medium rare cooked steak
Temperatures for steak
Rare: 120° F to 125° F
Medium rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium well: 145° F to 150° F
Well done: 160° F and above
Sup bros? Back again, fantasy camp 101. That's not my fantasy camp because I have a small apartment. It's kind of cool, but we do have here by some ribeye. They look like, oh, I'm all that is bad right now. I'm slaying it today, let me tell ya.
This piece of meat is raised on land that is so clean and so fresh that there's nothing polluting the inside of its body. It is literally a working machine. And this cut, when you get in a restaurant, you're paying top dollar for this and now you have it in your hands and it came in your box. There can be literally a thousand ways to make this other than outside the pan with fruits, berries, grains, nuts, kale, all kinds of fun things.
Just like any other good steak were going salt and pepper it first. We’re going to pan sear it and we're going to let the action come after that. You guys are going to look at this and you're going to think that you're over salting this piece of meat. But we need to keep in mind is look how thick this cut is. You have to get salt all the way down into the center of this piece of meat. Be really liberal with your salt. We can add other sources to really blend in if you think it's too salty. But the most important thing is you guys need to be the masters of your own destiny here on this one. So don't be afraid to actually really, really, really coat this.
All right. Now, we've salted both sides. We have to talk about safety brief, safety brief on our bison ribeyes. Realize this is super, super, super, super, super, super, super lean. So when we cook this, this is going to be a fast process. It's going to be seared on one side for exactly two and a half minutes, sear on the other side for exactly two and a half minutes. That's going to put us right around mid rare, mid rare plus. You guys are going to have to be responsible adults and you're going to have to research mid rare plus. It's kind of like an inside thing. You ever want to, like, trip out like the grill cook at a restaurant? Tell him you want mid rare plus and he will be like [chef moves his head back and forth].
So here we go. We're looking for all points of contact with the meat on contact on the pan. By moving it around we're making sure that all parts of the searing is actually happening. It's not just one side.
You know how bad I want to tackle a bison. I wish you guys were there to see me really try to replicate in my head me wrestling down a bison and thinking I was going to be Leonardo DiCaprio in The Revenant. But that didn't happen.
But the man that raises all these bison will tell you a similar story about his life, makes this even more special because he has devoted his life to raising bison the proper way and sharing that with all of you.
One day. One day, my dream come true. I'm flaying it today. And let me tell you, it's looking like we're almost done here, guys.
I think it's important for all of us to understand that bison was the primary source of fuel for a lot of people centuries ago and probably even before that. And now we're starting to bring this into our modern-day diet. And it's important that we really start to learn and understand this animal and what it does for us and what it will do for you.
Plating it, and our rosemary butter. That's it, kids.