How to make a Seared Bison Ribeye

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Chef Chris Meier from Willie G’s Seafood and Steak House shows us how to make a Seared Bison Ribeye.

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Willie G’s Seared Bison Ribeye

Serves 4 for a light lunch or 2 for dinner

Carrot Jus

1 cup fresh carrot juice, store-bought

1/4 cup soy sauce, low sodium

In a small saucepot, combine the carrot juice and soy sauce.  Bring to a simmer over medium heat, allowing the water to boil away and the liquid volume in the pot to reduce.  Reduce until the volume of the sauce is about half.  The sauce will thicken slightly as it reduces.  Set the sauce aside.  It will also thicken slightly as it cools.

Coriander-Black Peppercorn Crusted Bison Ribeye

3 tablespoons coriander seed

3 tablespoons whole black peppercorns

1/2 tablespoon sea salt

2 bison ribeyes (8 to 12-ounce steaks)

2 tablespoons vegetable oil

Combine the coriander seed and peppercorns in a coffee grinder and pulse just until they are broken up consistently, but don’t grind to a fine powder.

Sprinkle and press the seasoning onto the steaks.  Sprinkle lightly with salt.

Sear on a hot griddle or cook on an outdoor char-grill with vegetable oil.

Bison is very lean so cooking to a temperature of medium or less is recommended otherwise it may be fairly dry and tough.  Beef ribeye may certainly be substituted in this preparation.  Once the steak is cooked to your specifications, set it aside for 2-3 minutes to rest.  Slice the steak against the grain with a sharp knife to serve.

Farmers’ Market Vegetable Salad

1 cup fresh green beans, steamed for 4 minutes

1/2 cup cherry tomatoes, halved

1 cup boiled Colorado red potatoes, cut into quarters

1/3 cup pickled baby corn, halved

1 cup fresh baby arugula or baby spinach

1 tablespoon fresh lime juice

2 tablespoons avocado oil

Pinch sea salt

Pinch freshly ground black pepper

Combine the green beans, cherry tomatoes, red potatoes, baby corn and arugula or spinach in a large salad mixing bowl.

In a small bowl, stir together the fresh lime juice and avocado oil.  Pour this simple vinaigrette over the vegetables.  Sprinkle with salt and black pepper.  Toss well.  Adjust seasonings to taste.

Divide the salad evenly on dinner plates.  Lean slices of crusted bison ribeye against the salad and drizzle the steak with the carrot jus.  Enjoy!!!

LANDRY’S DENVER RESTAURANTS PRESENT SECOND ANNUAL CHEF’S SERIES

FOR A UNIQUE DINING EXPERIENCE

DENVER, CO –Morton’s The Steakhouse, Willie G’s Seafood and Steak House, Simms Steakhouse, Chart House and The Oceanaire have confirmed the dates for the 2012 Signature Chef’s Series catering to discerning guests seeking a distinctive and memorable dining experience.

Willie G’s Seafood and Steak House

Chef Chris Meier

Wednesday, April 11

Reservations: 303.575.9000

Cost: $75 per person (tax and gratuity not included)

Chef Series Menu Highlights: Seared Halibut Cheek with Shaved Hearts of Palm and Preserved Lemon-Avocado Oil Vinaigrette, Colorado Rack of Lamb with Macadamia-Thai Pesto Crust, puree of Kabocha Squash and Dragon Tongue Beans, Mojito Granita, Coriander-Black Pepper Rubbed Bison Ribeye with Potato and Ramp Gratin, Brussel Sprouts Kim Chee and Bing Cherry Brownie Sundae

The Oceanaire

Chef Matt Mine

Wednesday, April 18

Reservations: 303.991.2277

Cost: $99 per person (tax and gratuity not included)

Chef Series Menu Highlights: Roasted Hama Ham Oysters, Lobster Consommé with Chervil and Homemade Truffle Gnocchi, Lemon Braised Diver Scallops with Creamy Cauliflower Puree and Fried Leeks, Crispy Parmesan Colorado Striped Bass with Eggplant Risotto and Zucchini Salad and Chocolate Pot De Crème.

Morton’s The Steakhouse

Chef Robert Wiltshire

Wednesday, April 25

Reservations: 303.825.3353

Cost: $99 per person (tax and gratuity not included)

Chef Series Menu Highlights: Grilled Citrus Shrimp and Avocado, Roasted Pear Salad with Walnuts and Blue Cheese, Grapefruit Ice and Strawberry, Champagne, Porcini Crusted Filet Mignon and Roasted Root Vegetables, Chocolate Panna Cotta with Fleur de Sel.

Chart House

Chef Matthew Harlan

Wednesday, May 2

Reservations: 303.526.9813

Cost: $75 per person (tax and gratuity not included)

Chef Series Menu Highlights: Pan Seared Maine Scallop with King Crab and Artichoke Risotto, Spicy Tuna Poke with Asian Radish Coleslaw, Cabernet Poached Ginger Pear, Seared Muscovy Duck Breast with Red Quinoa and Caramelized White Asparagus, and Black and White Lava Cake.

All Chefs Dinner at Simms Steakhouse

Wednesday, May 9

Reservations: 303.237.0465

Cost: $125 per person (tax and gratuity not included)

Chef Series Menu Highlights: Signature Canapés, Scallop Boudin, Roast Bone Marrow, Rhode Island Skate Wing, Oysters Two Ways, Colorado Lamb, Flourless Chocolate Torte

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