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By Chicago Game & Gourmet
This recipe elevates the naturally rich flavor of bison ribeye with a simple yet flavorful garlic herb butter and perfectly roasted Brussels sprouts. It's a perfect meal for a special occasion or a satisfying weeknight dinner.
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Rated 5.0 stars by 1 users
Bison Ribeye
1-2
10 minutes
30 minutes
This recipe elevates the naturally rich flavor of bison ribeye with a simple yet flavorful garlic herb butter and perfectly roasted Brussels sprouts. It's a perfect meal for a special occasion or a satisfying weeknight dinner.
1 Bison Ribeye Steak
Salt and freshly ground black pepper
2 tablespoons of olive oil
4 tablespoons of unsalted butter, softened
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves, chopped
1 pound brussels sprouts, trimmed and halved
1 tablespoon balsamic vinegar
CGG Game and Steak seasoning
Preheat oven to 400°F (200°C).
Season the bison ribeye generously with salt and pepper.
Heat 1 tablespoon olive oil in a cast-iron skillet or oven-safe pan over medium-high heat. Sear the ribeye for 3-4 minutes per side, or until a deep brown crust forms.
Transfer the pan with the ribeye to the preheated oven and roast for 10-15 minutes, depending on your desired doneness (130°F for medium-rare, 140°F for medium).
Meanwhile, prepare the garlic herb butter. In a small bowl, combine the softened butter, minced garlic, thyme, and rosemary. Mix well until evenly combined.
Toss the Brussels sprouts with the remaining olive oil and balsamic vinegar in a separate bowl. Season with salt and pepper.
Once the ribeye is cooked, remove it from the oven and let it rest for 5 minutes before slicing.
While the ribeye rests, spread the seasoned Brussels sprouts on a baking sheet and roast for 15-20 minutes, or until tender and slightly browned.
To serve, arrange the sliced ribeye on a plate with the roasted Brussels sprouts .Top the ribeye with a generous dollop of garlic herb butter.
Tips:
*For a more intense garlic flavor, let the garlic herb butter sit at room temperature for 30 minutes before using. *If you don't have fresh herbs, you can substitute 1 teaspoon dried thyme and 1/2 teaspoon dried rosemary. *You can roast other vegetables along with the Brussels sprouts, such as carrots, parsnips, or shallots. *Serve with mashed potatoes, roasted potatoes, or a simple green salad to complete the meal.
Enjoy this delicious and flavorful bison ribeye steak!
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