Fresh Herb & Garlic Butter Basted Bone-In-Ribeyes

Customer recipe: "Yesterday, my husband officially retired from the army (it’s the end of an era!), and I made rosemary/thyme/garlic butter basted Bone-In-Buffalo Ribeyes. It got me thinking about how you guys haven’t just been there when things were difficult, but also for regular weeknight meals (we love chorizo tacos, especially after swimming), holidays and special occasions like last night. I think that’s pretty amazing and am glad I’ve been able to rely on you guys throughout the years. 

These steaks were a hit for our celebration dinner!"

Author

Maria Reeves

Ingredients

• 2 - Bone-In Bison Ribeye Steaks
• 1 - tablespoon olive oil
• 2 - teaspoons salt
• 1 - stick butter
• 4 - garlic cloves
• 4 - sprigs fresh thyme
• 2 - sprigs fresh rosemary
• salt & pepper to taste

Directions

1. Rinse the bison steaks and pat dry with a paper towel. Rub with olive oil and season with salt, or seasonings of your choice. Cover and rest at room temperature for two hours.
2. In a heavy skillet over medium high heat, add prepared ribeye steaks to the pan, and sear for 1.5 minutes on each side. Repeat.
3. Remove the pan from the heat and remove the steaks from the pan, and allow the pan to cool for 5 minutes.
4. Return the pan to medium heat and add the butter, garlic and fresh herbs.
5. Return the steaks back to the pan and bast the steaks with the melted herb butter, turning occasionally as you baste the steaks. An additional basting time of about 5 minutes total, for a medium rare outcome.
6. Remove the steaks, cover with foil and allow to rest for 5 to 10 minutes. Serve with the garlic, herb butter drippings from the pan.