Grilled Bison Ribeye

A special recipe that compliments our grass-fed buffalo ribeye steak with a rich and creamy gorgonzola-port sauce. A complete pleasure for the palate! I used a 14 oz. Ribeye, but any of our bison steaks could be substituted. Adjust grilling time based on size.

Author

Jill O’Brien

Ingredients

• 14 oz. Grilled Ribeye Steaks 
• 2 - tablespoon butter
• 1 - tablespoon garlic clove, minced
• 1 - tablespoon crushed peppercorns
• 1/2 - cup Port
• 1/3 - cup Gorgonzola, crumbled
• 1/3 - cup heavy cream

Directions

1. Rinse steak and pat dry. Rub generously with olive oil and season with salt and pepper, or seasonings of your choice. 
2. Allow steak to rest at room temperature for an hour or two. *Optional: Before grilling place the seasoned steak in the freezer for 10 minutes. This is a trick that allows the outside and the inside to cook more uniformly.
3. Insure your grill is clean and preheat to high, 500° to 550°.
4. Place steak on hottest part of grill, close the lid and grill for 1.5 minutes, with the grill lid closed.
5. Turn the steak and repeat the above step, until steak has been grilled for a total of 6 minutes total for a medium rare outcome.
6. Remove the steak from the grill, sprinkle with the blue cheese crumbles and cover with foil. Rest for 5 minutes.
7. In sauce pan over medium heat, melt butter
8. Add garlic and peppercorns, and saute for about 4 minutes
9. Deglaze the pan with the port. 
10. Wisk in Gorgonzola and cream until well incorporated and allow the sauce to come to a gentle boil. Continue whisking until the sauce is to your desired consistency. *About 5 minutes. 
11. Serve immediately or remove from heat, cover and reheat when needed. Delish!