BONESLESS BISON RIBEYE WITH 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)
Steak Ingredients
- Boneless Bison Ribeye Steaks
- Neutral Oil (like algae oil, which has a high smoke point)
- Sea Salt
- Minced Garlic
SAUCE INSTRUCTIONS:
- 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.
STEAK INSTRUCTIONS:
- 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.
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.
