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Old 10-19-2010, 01:32 AM   #1
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Bison Ribeye Steaks

I bought two Bison ribeye steaks...what's the best way for me to cook them, for flavor and tenderness? They are for a special meal and I don't want to mess them up!
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Old 10-19-2010, 07:28 AM   #2
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I'd grill them like any other steak, medium rare with a nice char on the outside. For me, grilling a steak and seasoning it with nothing more than salt and pepper is the absolutely best way to enjoy a flavorful piece of meat!

An indoor alternative is the 3-3-3-3 method using a cast iron skillet:

3 minutes on the first side in a sizzling hot CI skillet. (Turn on the vent hood fan if you have one.)
3 minutes on the second side.
3 minutes in a 350 F. oven.
3 minutes resting on a rack or plate before serving.
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Old 10-19-2010, 09:04 AM   #3
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I'm with Selkie, grilled is the way to go. Keep it simple and enjoy the real flavor of the meat.
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Old 10-19-2010, 10:38 AM   #4
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Thanks! I do have some mesquite wood chips, does that sound good?
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Old 10-19-2010, 11:42 AM   #5
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Quote:
Originally Posted by PrincessFiona60 View Post
Thanks! I do have some mesquite wood chips, does that sound good?

It does to me, what time is dinner?
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Old 10-19-2010, 12:33 PM   #6
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Not having access to a grill, I do them stovetop in a screaming hot pan.

The BIG thing about bison as opposed to beef, is that if you cook them beyond medium, they become very dry and tough. Rare to medium-rare is necessary.

We really love bison ribeye, and think you will, as well.

Bon Appetit!
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Old 10-19-2010, 02:32 PM   #7
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Pack 'em up on dry ice and ship them up here! MMMMMMMMM!

Do them just like any other steak, they cook the same way. Don't fuss much with flavoring them, they are very flavorful and don't need much enhancement at all.
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Old 10-20-2010, 01:17 AM   #8
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It does to me, what time is dinner?

Saturday Afternoon/Evening, you can have Shrek's...he still can't chew. Sauteed mushrooms and onions with roasted asparagus, that good for you?
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Old 10-20-2010, 01:18 AM   #9
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Quote:
Originally Posted by ChefJune View Post
Not having access to a grill, I do them stovetop in a screaming hot pan.

The BIG thing about bison as opposed to beef, is that if you cook them beyond medium, they become very dry and tough. Rare to medium-rare is necessary.

We really love bison ribeye, and think you will, as well.

Bon Appetit!
Thanks, June! I like rare anyway. Any oil in the pan?
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Old 10-20-2010, 01:20 AM   #10
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Saturday Afternoon/Evening, you can have Shrek's...he still can't chew. Sauteed mushrooms and onions with roasted asparagus, that good for you?

Sounds good to me... do you deliver?
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