High Plains Bison Part II: Grilled Ribeye

So it’s Monday again and I don’t know about you, but I’m ready to talk steak.  Bison steak that is.  If you are a regular reader of my blog then you’ll know that I did a review of High Plains Bison sausage a few weeks back.  You can find that review HERE.  Then, if you recall, I took my second batch of sausage and turned it into a yummy Low Country Boil last week which you can find HERE.  Today, we’re going to conclude this review with a taste of the High Plains piece de resistance, the grilled ribeye.

I need to start out by saying that even though my husband could hardly wait for me to cook these beauties up, I initially found it a bit hard to wrap my mouth around them.  I’ve been pretty much cow meat free for the past two years, indulging myself once or twice a year in the occasional beef hot dog,  or sausage.  I don’t know about you, but to me there’s just something so “red meat” about a steak that in all the time I’d stop indulging I’d never even had the urge to re-partake in one.

My withdrawal from red meat came after learning more about the cow industry; how cows are treated and even more so, what they are fed and how it affects their body and the products we subsequently consume.  The whole process really turned me away from steak in particular and I hadn’t even thought about reintroducing it back onto my plate until it was staring me right in the face.

The differences between conventional steaks and High Plains Bison are many, but the biggest two that struck me, and which High Plains prides themselves on the most, were their ethical treatment of the bison and the fact that their animals are let out to pasture to freely graze on grass, the way ruminants are meant to eat.  My concerns being answered by High Plains Bison, I figured I owed it to myself and to them to try out a steak that aligned with my beliefs of how beef truly should be.

I thought of several different ways I could prepare them, but in the end, Scott and I agreed that we wanted to taste as much of the true flavor of the bison as we could, so we opted for the Grilled Bison Ribeye recipe off of High Plains website.  The recipe was simple and at the same time really complimented the flavor of the meat.

My husband raved about these steaks.  They were cooked perfect, very juicy and equally as flavorful.  You really couldn’t ask for more.  As for me, I relished the fact that I was finally able to enjoy a steak the way it was meant to be eaten.  I felt good knowing that I was eating quality meat and I thoroughly enjoyed the experience.  Will I give up my red meat ways?  Probably not.  But what I will say is that whenever I get that occasional craving for a piece of red meat, I now know where I’ll be turning.

High Plains Bison’s Recipe for Grilled Ribeye Steak

2 High Plains Bison Ribeye Steaks
1 Tbsp Extra-virgin Olive Oil
1 tsp of Sea Salt
1 tsp of Cracked Black Pepper
1 tsp of Granulated Garlic

Fire up your grill and coat both sides of your steaks with the oil, salt, pepper, and garlic.

Throw your steaks on the grill and cook them for 5 minutes on the first side and three minutes on the second side (for medium rare).  Pull them off the grill (use tongs and not a fork to keep the juices sealed in!) and let them rest for about 10 minutes to allow the juices time to seep back into the steaks.

And that’s it!  Grab your fork and knife and dig in.  I took the liberty of shooting a picture of a piece of my finished ribeye so you could see the inside of the steak as well.  Perfectly cooked, just as the recipe states.

Before I close up shop for the day, I also want to mention that I have been offered a 20% discount that I can share with you should you choose to partake in a little bison meat eating of your own.  Simply enter the code EATGOOD22 at your checkout and be prepared for some tasty eating.

I want to offer a hearty thanks to High Plains Bison for allowing me the opportunity to review their product!

Grilled Ribeye

Recipe Courtesy of High Plains Bison

Ingredients:

2 High Plains Bison Ribeye Steaks
1 Tbsp Extra-virgin Olive Oil
1 tsp of Sea Salt
1 tsp of Cracked Black Pepper
1 tsp of Granulated Garlic

Directions:

Fire up your grill and coat both sides of your steaks with the oil, salt, pepper, and garlic.

Throw your steaks on the grill and cook them for 5 minutes on the first side and three minutes on the second side (for medium rare). Pull them off the grill (use tongs and not a fork to keep the juices sealed in!) and let them rest for about 10 minutes to allow the juices time to seep back into the steaks.

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