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!
Bison Ribeye Steaks
- Thread starter PrincessFiona60
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
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.
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.
Last edited:
joesfolk
Head Chef
- Joined
- Aug 31, 2010
- Messages
- 1,724
I'm with Selkie, grilled is the way to go. Keep it simple and enjoy the real flavor of the meat.
OP
OP
Thanks! I do have some mesquite wood chips, does that sound good?
ChefJune
Master Chef
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!
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!
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.
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.
OP
OP
Saturday Afternoon/Evening, you can have Shrek's...he still can't chew. Sauteed mushrooms and onions with roasted asparagus, that good for you?
OP
OP
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?
OP
OP
Dry ice, heck, I can just set them out on the step tonight.
I know they are much leaner, so I was just wondering if there was anything special I should do. Besides eat them!
OP
OP
Sounds good to me... do you deliver?
I was thinking you both could come out here, I'd even buy another steak! We could head up to Glacier and cook out!
ChefJune
Master Chef
Thanks, June! I like rare anyway. Any oil in the pan?
I get the pan screaming hot, and then I film it with olive oil from my Misto.
OP
OP
That I can do! Thanks!
Barbara L
Traveling Welcome Wagon
Don't mind me. I'll just sit here and drool.
Barbara
Barbara
OP
OP
Don't mind me. I'll just sit here and drool.
I wish I copuld mail you a bite...
I'll get a picture of the finished dish.
OP
OP
OP
OP
At about 7 am, I'm going to fire up the Weber, and feed it briquets until 11 am. Meanwhile I will soak the mesquite chips and add them to the Weber, build up some good smoke and toss the rib eyes on. Then close the sucker up for a little bit, then flip them to sear the other side...adding the asparagus in foil at the same time. Remove the steaks to warm oven, that has already produced some sourdough rolls and roasted yukon golds in mushrooms, garlic and onions. Lemon sauce for the asparagus. Serve and eat! my delayed Birthday Dinner!
PICTURES! We need to see pictures!
