Bison Ribeye Steaks

Complimentary Recipe – Bison Ribeye Steaks
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Bison Ribeye Steaks:
2 Custom Cut Bison Ribeye Steaks; 10-12oz each.

Marinade:
Mix the following in a medium sized glass or plastic bowl:
¹/₄ cup Olive Oil
1 teaspoon Balsamic Vinegar
1 teaspoons dark Brown Sugar
1 teaspoon fresh ground pepper
1 clove garlic peeled, smashed and minced
2 Tablespoons apple juice

Preparing Steaks:
Place Steaks in a large “Ziploc” bag or sealed plastic container. Pour marinade over steaks. Seal container and rotate to uniformly coat meat. Marinate in refrigerator for 6-8 hours. Remover from refrigerator 2 hours prior to cooking leaving meat in container and rotating several times to recoat meat.

Grilling:
Remove Steaks from marinade and cook over medium-high heat grill. Discard marinade. Cook 3-4 minutes per side for a perfect medium-rare. (Rare – Red center and squishy to the touch; Medium Rare- Reddish-pink center and soft to the touch; Medium – Pink center and somewhat firm to the touch. Touch by pressing meat with flat of tongs or meat fork.)

Note: Do not cook beyond medium or meat will be very tough.

Note:
Double recipe amounts above for 3-4 steaks; triple for 5-6; etc.

Venison America is an excellent source for gourmet Olive Oil and Vinegars.

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