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Smoky Spanish Ribeyes

Category: Main Dish

Author: Angela Buchanan

Date Posted: 10/19/2009

Rating:

(3.2) votes 41

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Ingredients

Order Bison Meat
2 Bison Ribeye steaks
1 teaspoon kosher salt
1 teaspoon smoked sweet paprika
1/2 teaspoon ground ancho chile
1 tablespoon dark brown sugar
2 tablespoons olive oil

Roasted Red Pepper Butter:
1/2 cup salted butter, cold
1/2 cup roasted red peppers, well drained
1 teaspoon minced garlic

Instructions

Pat the Bison Ribeyes dry and place them on a large plate.  Make a rub with the kosher salt, smoked paprika, ancho chile, brown sugar, and olive oil.  Thoroughly coat the steaks with the rub, and let them rest at room temperature for 15-20 minutes.

Heat a gas grill or indoor grill pan to medium high, and brush the grill grates with vegetable oil.  Cook the steaks until medium rare, turning once.  Serve each steak with a pat of the Roasted Red Pepper Butter.  Serves two.

For the butter:  Place the butter, roasted red peppers, and garlic in a food processor and pulse until well combined.  Spoon into a log on waxed paper and roll up to secure the log shape.  Freeze or refrigerate until firm.  Butter may be kept frozen with pieces cut off as needed.  Makes about a cup.

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