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Bison Ribeye Steak

Unknown
Unknown
edited November -0001 in EggHead Forum
I have in my possesion a 1lb.Bison Ribeye steak. Have never cooked one before, anyone have any suggestions or expierience re the Buffalo?
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Comments

  • Dos Huevos
    Dos Huevos Posts: 368
    Duckegg,[p]Holy sweet crap, are you in for a treat. We got one of those along with a prime ribeye from harry's a few weeks ago and let me tell you, the bison was one of the three best things we've ever egged. [p]We slathered it with olive oil, then applied minced garlic, montreal steak seasoning, and kosher salt, and let it sit in the fridge for about 30 minutes.[p]We were going to t-rex it, but since at 1 lb, it was only about 1.25 inches thick, we just cooked it at around 500-550 until it was medium rare, pulled it and tented it with foil for five minutes, then carved that mother up. [p]Two words: Aye carramba!
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  • stike
    stike Posts: 15,597
    Duckegg,
    hot and fast...
    medium rare. [p]a little kosher salt and pepper to bring out the flavor a bit, but don't go trying to fancify it with anything complicated.[p]maybe some olive oil as dos huevos said.[p]has a great flavor. keep it simple.
    ed egli avea del cul fatto trombetta -Dante
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  • thirdeye
    thirdeye Posts: 7,428
    Duckegg,[p]Both stike & Dos Huevos have good suggestions. All I can add is enjoy it as RARE as you can stand it. [p]PS ... Some of the fancy steak houses 'round here are serving it with a little pat of garlic or herb butter on top.[p]~thirdeye~
    fc5fc163.jpg

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Unknown
    Unknown
    stike,
    Thanks guys for all I've for the speedy answers, It's almost like talking on the phone. I am going for it. The lady at the Bufalo farm suggested slow and a lot of flipping. I'm going with your ideas. Will report results. My gut feeling tells me to have a cold beer on the deck with it!

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  • SuperDave
    SuperDave Posts: 319
    stike,
    I know Buffalo is very lean, and burns pretty easy. When it burns it tastes like you eating the lump, so keep and eye on it. I would slather it with peanut oil, coarse grey salt (French) and a light dusting of raising the steaks if you can get it. Sear at 550º for 2 minutes a side and rest until Egg cools down to 350º or so and finish to a medium rare nice and slow.[p] The Buffalo steaks I did were mail order.... and very costly, pay attention while grilling! Enjoy...[p]
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