COOKING THE PERFECT BISON RIBEYE IN A CAST IRON OVER AN OPEN FLAME
PREPARATION & COOKING INSTRUCTIONS:
- Remove the thawed out Force of Nature Ribeye Steak from the packaging
- Pat dry with a paper towel.
- Liberally season the entire steak with salt or any other herbs and let the steak sit out at room temperature for 20-30 minutes.
- Heat up a large cast iron skillet over the fire.
- When your cast iron starts producing a bit of smoke, add and heat up your cooking fat (you can use extra virgin olive oil, avocado oil, grass fed butter, grass fed ghee, beef tallow, pork tallow, or duck fat).
- Once your cooking fat is hot, place the Bison Ribeye down and sear for 1 minute or until there is a nice bubbling crust on the outside of the ribeye.
- Flip the steak and sear the other side for 1 minute.
- Continue to cook and flip the steak every 30 seconds for an additional 2 minutes.
- When both sides of the steak have a nice crust, add butter, garlic, and your choice of herbs to the pan. Using an oven mitt, tilt the pan so the butter will flow to a single side of the pan. Use a spoon to baste the butter over the steak for 30 seconds.
- Check the temperature of the steak with a meat thermometer. Remove the steak from the pan when the internal temperature reaches 127-130 degrees (for medium rare)
- Remove the steak from the pan, top with a slice of butter, and let the bison ribeye rest for 5 minutes
- Using a knife, cut the ribeye against the grain.
- Finish by sprinkling some flaky salt over the steak.
- Enjoy!
