Our Bison Ribeye Steak is just as flavorful and rich as our Beef Ribeye, it’s just leaner. That creates a win – win situation for the health conscious who is craving a thick and juicy steak. Try one, you’ll like it. Individually packaged & flash frozen to lock in freshness and flavor.

Even though Bison tastes similar to a high quality cut of beef, Bison stands out as being much higher in nutrition and protein. Buffalo contributes about 69% more iron to your diet than beef; with higher levels of vitamins, minerals, and twice as much Beta-Carotene as grain-fed beef. It's also high in essential fatty acids and has an excellent ratio of Omega-3 to Omega-6 acids. All things considered, it's a perfect way to enjoy the full, rich flavor of beef without the guilt.

Grill

1. Preheat the grill to medium-high heat.
2. The ideal temperature is 475 - 500 F.
3. Prepare the steaks by lightly brushing with some vegetable or canola oil; sprinkle with coarse sea salt.
4. Lightly oil grate.
5. Place steaks on the grill, close the lid and sear steaks for 2 minutes.
6. Open the lid, turn the steaks and sear for 2 more minutes.
7. Turn the heat down and continue to grill. Cook 5 minutes per side for a medium-rare steak, 6 minutes per side for a medium steak.
8. Remove from the grill and let the steaks rest for 10 minutes at room temperature.
9. Use an instant-read thermometer to check internal temperature has reached 145 F

Skillet

1. Coat steaks with olive oil.
2. Heat a large frying pan over medium-high heat until hot but not smoking (about 3 minutes).
3. Place steaks in pan and cook until well-browned, about 3-5 minutes per side for medium rare.
4. Cook longer if you prefer your steaks medium to well-done.
5. Use an instant-read thermometer to check internal temperature has reached 145 F.

* Be careful not to overcook bison. Bison will cook much faster than beef because of its low fat content.

Garlic Roasted Bison Ribeye Steak

Ingredients

• 2 8-oz. Boneless Bison Ribeye Steaks, 4 large heads of garlic halved, salt and freshly ground pepper, 4 tablespoons unsalted butter, 1 cup chicken stock, 2 tablespoons vegetable oil, 1/2 cup dry red wine, 1 cup water

Cooking Directions

1. Preheat the oven to 350 F. Season the garlic with salt and pepper. In an ovenproof skillet, melt 2 tablespoons of butter. Add the garlic cut side down. Add the stock and bring to a simmer. Cover and roast until tender, about 30 minutes.
2. Set the skillet over moderate heat. Simmer to evaporate the stock. Add 1 tablespoon of the butter; cook until the garlic is browned. Transfer the garlic to a plate.
3. In each of the 2 large skillets, heat 1 tablespoon of oil. Season the steaks, add them to the skillets and sear over high heat for 2 minutes. Cook over moderately high heat, turning once, until the steaks are medium-rare, about 6 minutes; transfer to plates. Cook longer if you prefer your steaks medium or well-done.
4. Pour half of the wine into each skillet and broil. Scrape the juices from the 1 skillet into the other; boil until reduced by half. Add the water and boil until reduced by half, 5 minutes. Turn off the heat, swirl in the remaining butter. Season with salt and pour over the steaks. Garnish with the garlic and serve.