Bison Rib Eye Steaks with Gorgonzola Butter and Rosemary Smoke

Bison Rib Eye Steaks with Gorgonzola Butter and Rosemary Smoke

Did you know that bison and buffalo are not the same? Bison are native to North American and Europe while Buffalo (Cape and Water Buffalo) are native to Africa and Asia. So buffalo never roamed in the US plains.

Searing the sear and finishing in the oven allows for consistency of temperature control. The oven is a gentler heat and prevents your food from overcooking or drying out.

Makes 3 servings                                                     6 WW Blue points / serving

1 sprig of rosemary, left out for dry overnight

3 8 oz. lean bison rib-eye steaks

1 1/2 Tbsp. Montreal steak seasoning or you favorite steak seasoning

6 tsp. Gorgonzola Butter

1. Allow the steaks to come to room temperature, about 30-45 minutes.
2. Preheat the oven to 425F.
3. Heat a grill or a grill pan to high.
4. Rub the seasoning on both sides of the steaks.
5. Sear the steaks on the grill, about 1-2 minutes per side.
6. Insert a thermometer into the side of the steak extending to the middle.
7. Transfer the steaks to the oven and cook until the internal temperature reaches 120-125F for rare, 130-135 for medium-rare, 140-145 medium.
8. Transfer the steaks to a plate and allow to rest.
9. Place 2 tsp.. of Gorgonzola butter on top of each steak.
10. Meanwhile light the rosemary on fire and blow out.
11. Put the rosemary on the dish with the steaks and cover with a cloche.
12. When ready to serve uncover lift the cloche for a dramatic presentation.

Enjoy!