Pan-Seared Bison Ribeye with Compound Butter
Bison Recipe
1Setup & Prepare
About This Recipe
Perfectly seared bison ribeye stays tender and juicy while herb compound butter adds luxurious finish. This elegant preparation proves bison belongs at the finest tables.
Cultural Context
This preparation showcases bison's premium cuts using classical steakhouse technique, demonstrating how this indigenous protein deserves treatment equal to finest beef. The compound butter adds richness that complements bison's lean nature.
2Ingredients
Shopping List
3Cooking Instructions
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Compound Butter: Mix softened butter with garlic, herbs, lemon zest, and salt. Form into log in parchment paper and refrigerate until firm.
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Steak Prep: Remove steaks from refrigerator 30 minutes before cooking. Pat completely dry and season generously with salt and pepper.
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Searing: Heat oil in cast-iron skillet over medium-high heat until just smoking. Add steaks and don't move for 4 minutes.
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Flipping: Flip steaks and cook another 3-4 minutes for medium-rare (130°F internal temperature).
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Resting: Transfer to cutting board and top each steak with slice of compound butter. Tent with foil and rest 10 minutes.
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Service: Serve immediately while butter melts over steaks.
4Chef's Notes & Pairings
Chef's Notes
- Don't overcook - bison is best medium-rare
- Use meat thermometer for accuracy
- Compound butter prevents dryness
- Let steaks rest properly before serving
Wine Pairing
Bold Cabernet Sauvignon or aged Rioja complements the rich ribeye.
Nutrition Facts
Per serving: 580 calories, 62g protein, 34g fat, 2g carbohydrates. Excellent source of protein, iron, and B-vitamins.
