Bison Ribeye Steak with Garlic Herb Butter and Roasted Brussels Sprouts

Directions

1. 1. Preheat oven to 400°F (200°C).

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

3. 3. 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.

4. 4. 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).

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

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

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

8. 8. 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.

9. 9. 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.