Boneless Bison Ribeye with a Red Wine Sauce
Sauce Ingredients (Yield: approximately ⅓ cup):
- 1 cup Dry Red Wine
- 1 Tbsp. minced Shallots
- 2-4 Tbsp. Maple Syrup
- 4 Tbsp. Butter, Unsalted and Chilled (optional)
- Boneless Bison Ribeye Steaks
- Neutral Oil (like algae oil, which has a high smoke point)
- Sea Salt
- Minced Garlic
- Combine wine and shallots and reduce by ⅔ in a small saucepan
- Whisk in maple syrup*
- If adding butter, cut into pieces and whisk piece by piece into the glaze, allowing each piece to completely melt before adding additional piece. Do not allow to boil.
- Keep warm on low simmer.
- Lightly rub steaks with oil and sprinkle lightly with sea salt.
- Heat cast iron skillet over high heat, add thin layer of oil.
- When oil begins to smoke, add steaks to the skillet and sear on both sides 3-4 minutes per side*. Sprinkle with minced garlic.
- If steaks haven’t reached 125 degrees Fahrenheit (for medium-rare), place in 350-degree oven until cooked to desired temperature.
- Let rest on cutting board for ten minutes.
- Slice and serve with sauce or a knob of compound herb butter.
*Bison is quite lean, which means that it can easily overcook and become tough, even stringy. However, if steaks are seared quickly at very high temperatures and tougher cuts are braised low and slow, the results are delicious.
Bison Ribeye Christmas Menu Pairings
Bison is cleaner tasting than beef and pairs well with sweet-sour holiday flavors like cranberry and fig chutneys, caramelized onions and roasted garlic. Serve with braised leeks and a potato or root mash.