Bison Ribeye Steaks with Gorgonzola Butter & Rosemary
Bison Ribeye Steaks
2 heads of garlic, tops cut off to expose cloves
2 tbsp. olive oil
1/2 cup (stick)unsalted butter at room temperature
1/3 cup crumbled Gorgonzola cheese
2 tbsp. fresh parsley, chopped
1 tbsp. rosemary
salt & pepper, to taste
The night before you plan to serve your steaks, prepare the butter by doing the following: Preheat the oven to 350*. Place garlic on a piece of foil on a cookie sheet and drizzle with olive oil. Close foil around garlic. Bake for 1 hour until garlic is soft. Cool.
Squeeze garlic cloves from skins into a bowl and mash. Mix in butter, cheese, parsley and rosemary. Season with salt and pepper as desired. Place butter mixture onto a sheet of plastic wrap. Use the plastic wrap to form the butter into a butter log, wrapping the plastic tightly around the butter. Chill overnight until firm.
Season the bison ribeyes with our exclusive Steak & Burger Seasoning. Heat your grill to medium or medium low and cook steaks for approximately 4 minutes on each side. Meat should be cooked to medium doneness.
Top with a slice of the butter you prepared the night before and serve.
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