Hubby and I got frisky last night. No, not that kind of frisky… we decided to really treat ourselves to a romantic and absurdly delicious meal. We went out and picked up two half-pound, rib-eye steaks – not beef, but bison. Maybe you’ve tried bison and are thinking, “Yuck”. No surprise there! The grain-fed variety just doesn’t taste like meat. Besides, grass-fed is amazingly healthy. When compared to grain-fed it is:
- Higher in Vitamins B, E and K.
- Higher in trace minerals such as calcium, magnesium, and selenium.
- Loaded with 2 to 4 times more Omega-3.
- Lower in fat and calories.
- Did I mention delicious?
I won’t spend any more time than that educating you about the difference between grass-fed and grain-fed because frankly, I am not an expert. I do, however, know enough to be dangerous, and I do know what my taste buds like. To find out more, go to http://www.marksdailyapple.com/the-differences-between-grass-fed-beef-and-grain-fed-beef/#axzz1zW3EnurW or http://www.eatwild.com/healthbenefits.htm.
Now, grass fed meat can be difficult to hunt down, depending on where you live, but you can usually find it at your local farmer’s market or butcher’s shop. Whole Foods is an excellent provider of it. Do you have a big family or a spare freezer? If you do, you can probably order bison in bulk from a farmer. Now you’re talking delicious and inexpensive!
Here comes the tantalization. Check out these mouth drooling photos and take a peek at how we cooked our rib-eyes.
We used an old-fashioned charcoal grill. First, we prepped those mouthwatering morsels by drizzling a little olive oil on all sides, adding with some pepper and just a pinch of salt (salt=bad, I know, but I used the best salt I could find). We fired up the barbie, and while it was warming up, let the rib-eyes sit out at room temperature for about 15 minutes. Actually, we put coals on one side of the grill and not the other – you’ll see why in a moment.
First, we grilled each side of the rib-eye directly over hot coals for about three minutes. Then, we moved the rib-eyes so they were not lying directly over the coals and let them cook for another ten minutes or so, leaving the smoking vents open. If you are using a gas grill you can simply move the steaks up to the warming shelf for those last ten minutes.
We enjoyed our bison, medium to medium-rare with some delicious veggies – fresh green beans sautéed in garlic and green onions, then steamed to cook through. A good time was had by all (no, I’m not going into all the details) and I heartily recommend this become a staple in your eating routine. After all: “it’s what’s for dinner.”
Recipes resource: http://www.ehow.com/how_6018095_way-bison-boneless-ribeye-steak.html (we had to alter a bit but we used this as a starter)