Meanwhile back at the SayersBrook Bison Ranch………BISON RIB-EYE STEAKS

June 24, 2017 at 5:31 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch – BISON RIB-EYE STEAKS. A grill, a little salt and pepper, and a delicious Bison Ribeye and you’re set for Dinner! At the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) you’ll find a full selection of all Bison meat cuts. My favorite is the Bison Chopped Steak! Besides the Bison you’ll also find Ostrich, Elk, Wild Boar, Rabbit, and more! They also have a great selection of recipes like the Bison Rib Eye Steaks recipe below. So don’t wait, check the site out today. Enjoy and Eat Healthy!

BISON RIB-EYE STEAKS

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

1 – Marinade: Combine all ingredients in marinade and pour over steaks. Marinade 1 hour before grilling.
2 – 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.
3 – 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.

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%
http://cooking-buffalo.com/1167/

 

Toll-Free: 888-472-9377 | Phone: 573-438-4449
1024 Outer Road, Potosi, MO 63664
info@sayersbrook.com
http://www.sayersbrook.com/

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