There really isn’t anything better than steaks on the bbq in the summer – especially when enjoyed with friends. Bison Ribeye Steaks aren’t exactly your run-of-the-mill grocery store finds, but boy, they are so good. We partnered with CRMR‘s Urban Butcher to create some recipes and we couldn’t resist the Bison Ribeye Steaks.
Rich, delicious and paired with a delectable garlic herb butter. Really, a great meal to share with friends (if you’re willing to share that is). Bison can be a bit lean, and dry out if over cooked, so make sure you’re checking the temperature with your meat thermometer to ensure you get it just right. Let the steaks rest for a few minutes after coming off the grill too in order to keep in all those delicious juices.
Also, when you go into Urban Butcher to get this cut, check out all the other amazing and delicious options they have. We have our eyes on the cold smoked steaks next. ** yum **
2 bison ribeye steaks
Salt & pepper
2-3 large white potatoes
½ tsp garlic powder
1 tbs olive oil
2 sprigs of thyme
For the herb butter:
¼ cup butter, softened
2 sprigs of rosemary
5 sprigs of thyme
½ tsp sage
½ tsp garlic powder
¼ tsp salt
¼ tsp pepper
Preheat the oven to 350F and line a baking sheet with parchment paper. Using a mandoline, slice the potatoes crosswise into very thin rounds (you want ultra-thin, evenly cut slices). In a large bowl, toss with the olive oil, salt, pepper and garlic powder. Stack the potatoes into 6-8 stacks on the parchment paper, lightly pressing the centre of each to make them compact. Top each stack of potatoes with a few thyme leaves. Cover tightly with tinfoil and place in the oven for 30 mins. After 30 mins, remove the tinfoil cover and place back in the oven for 20-30 mins or until soft.
Meanwhile, preheat the barbecue to about 425F (medium-high heat). Pat dry your steaks and season them with salt and pepper. Set aside.
In a bowl combine all the ingredients for the herb butter. Mix until thoroughly combined. Layout a small square plastic wrap and place all of the butter in one dollop on in the middle. Taking one end of the plastic wrap, pull it over top of the butter to the other side. Using your hands, form the butter into a log form between the two layers of plastic wrap. Roll the butter log tightly so it is now fully wrapped in the plastic wrap and becomes cylindrical. Twist the ends to press the butter in more tightly, like a candy wrapper. Place the butter in the fridge.
Once your barbecue is up to heat, sear the steaks 3-4 mins a side or until the internal temperature reaches about 120F (medium rare). Remove from the barbecue and set aside to rest for 5 mins for them to reabsorb the juices. To serve the steak, you can either pre-slice (like we did) or you can serve per person. These steaks are pretty big, so they can probably serve two people unless you have a big appetite.
Once you are read to serve, remove the butter from the fridge and unwrap. Slice in thin slices, making little ‘coin’ like butter circles. Serve a butter coin per a serving of steak and serve with 2-3 pommes anna stacks.