Bison Ribeye Steak with Garlic and Herb Compound Butter
Bison Ribeye Steak with Garlic and Herb Compound Butter
Serves: 2
INGREDIENTS:
Bison Ribeyes
- 2 bison ribeye steaks
- kosher salt
- black pepper
- Maldon salt for garnish
Garlic & Herb Compound Butter
- 1 stick unsalted butter, room temperature
- 1 large or 2 small cloves garlic
- zest from 1 lemon
- ½ tsp red pepper flakes
- 2 tbs mixed minced fresh herbs such as parsley, basil, and chives
- ½ tsp kosher salt
- ¼ tsp black pepper
PREPARATION:
Bison Ribeyes
Remove the steaks from all packaging and pat dry. Allow steaks to come to room temperature before cooking. Prepare a charcoal grill for the steaks to cook over direct heat. Alternatively, warm a gas gill to high heat. Season
steaks liberally with kosher salt and pepper on both sides. Grill steaks on one side, undisturbed, for 3 minutes with the lid open. Flip the steaks and close the lid, cooking for just 2 minutes longer. Remove the steaks from the
grill and top with 1 tbs of the compound butter. Allow to rest for 10 minutes before garnishing with Maldon salt and serving with additional compound butter alongside.
Garlic & Herb Compound Butter
Place the butter in a small mixing bowl and grate the garlic directly into the butter. Add the lemon zest, red pepper flakes, minced herbs, salt, and pepper. Use a fork to mash everything into the butter, mixing until well combined. Taste and add additional seasoning if preferred. The butter may be used at this point or if you prefer to form a log, place a sheet of plastic wrap on the counter and place the butter at the center. Fold the end of the
plastic wrap closest to you over the butter and roll to form into a smooth log shape. Fold the ends of the plastic Roll or tie off the ends of the ends of the plastic wrap and place the butter in the refrigerator to firm up.
From Season 6, Episode 4