Bison Ribeye Steaks with Asparagus and Buttery Yukon Gold Potatoes

Source

 
When I saw bison on sale at my local grocery store, I decided to learn how to cook bison steaks with a simple bison ribeye dinner. What I loved about bison is that it was leaner but a bit more flavorful than ribeye. You do lose the nice marbling that that beef ribeyes usually offer but because we’re watching our weight, this was a good, tasty alternative that wasn’t a total gut buster.
How to Cook Bison Steaks:
Fortunately, learning how to cook bison is easy because it is virtually the same as cooking beef. I bought boneless bison ribeye steaks, patted them dry, seasoned with salt and pepper, and seared in hot oil for about 3-5 minutes per side (will depend on the thickness of steak). I finished them up with a little pat of butter on each.
The only downside to bison is that our store sold them at a bit of a higher price point than the beef counterparts.
#Grade
Serves: 2
Cost: $$$
Skill Level: Easy
Time to Make: 1 hour (35 minutes inactive)
#Ingredients for Simple Bison Ribeye Dinner
2 bison ribeye steaks
Salt and pepper to taste
2 tablespoons neutral oil
2 pats of butter
**Buttery Yukon Gold Potatoes**
3 Yukon gold potatoes
4 cloves garlic
2 tablespoons butter
¼ cup heavy cream
¼ cup milk
½ teaspoon paprika
Salt and pepper to taste
1 tablespoon extra virgin olive oil
**Asparagus**
1 pound asparagus
Salt and pepper to taste
Extra virgin olive oil, if necessary
#Method
**Prepare Ingredients:**
Preheat oven to 425ºF. Pat the bison steaks dry and transfer to the fridge, uncovered. Scrub the potatoes and medium-dice. Peel the garlic and mash the cloves with the back of your knife. Trim off the woody ends of the asparagus and set aside.
**Prepare the Yukon Gold Potatoes:**
Toss the potatoes on a baking sheet with extra virgin olive oil and add the garlic. Transfer to the oven and roast for about 30 minutes or until the garlic is well-browned and the potatoes are fork tender, about 30-35 minutes. Remove the pan from the oven and transfer the potatoes and garlic to a medium bowl.
**Finish the Potatoes:**
Add the butter, cream, and milk to the bowl with the potatoes along with the paprika and use a potato masher to mash them. Season with salt and pepper and add more cream or milk until the potatoes reach desired consistency. Keep warm.
**Roast the Asparagus:**
Add the asparagus to the same baking sheet. If there’s not enough oil, add a drizzle of extra virgin olive oil over the asparagus and sprinkle with salt and pepper and toss to coat. Transfer the baking sheet to the oven and bake for 10-12 minutes or until the asparagus is bright green and still a bit crisp. Remove from the oven.
**Prepare the Bison Ribeye Steaks:**
As the asparagus is roasting, prepare the bison steaks. Heat the oil in a skillet over high heat until very hot and shimmering. Season the steaks all over with salt and pepper and transfer to the hot skillet and cook without moving for about 4 minutes, or until well-browned. Flip and add a pat of butter on top of each bison steak. Cook an additional 3-5 minutes or until the steaks reach desired doneness, using a spoon to baste the steaks with the melted butter. Medium-rare is preferred for bison. Remove and rest for 5-10 minutes.
**To Serve:**
Divide the warm potatoes between bowls and arrange the asparagus on top. Place a steak on each plate and enjoy! Optionally, you can slice the steaks against the grain before serving. Enjoy!