We ship orders out Monday-Wednesday

Bison Ribeye Steak with Garlic Herb Butter and Roasted Brussels Sprouts

By Chicago Game & Gourmet

Bison Ribeye Steak with Garlic Herb Butter and Roasted Brussels Sprouts

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.

Tagged:

Bison Meat Game Meat Ribeye Steak

Bison Ribeye Steak with Garlic Herb Butter and Roasted Brussels Sprouts

Servings

1-2

Prep Time

10 minutes

Cook Time

30 minutes

Cuisine

Category

Bison Ribeye

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.

Ingredients

  • 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

Directions

    1. Preheat oven to 400°F (200°C).

    1. Season the bison ribeye generously with salt and pepper.

    1. 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.

    1. 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).

    1. Meanwhile, prepare the garlic herb butter. In a small bowl, combine the softened butter, minced garlic, thyme, and rosemary. Mix well until evenly combined.

    1. Toss the Brussels sprouts with the remaining olive oil and balsamic vinegar in a separate bowl. Season with salt and pepper.

    1. Once the ribeye is cooked, remove it from the oven and let it rest for 5 minutes before slicing.

    1. 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.

    1. 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.