Butter-Basted Bison Ribeye Steak with Crispy Potatoes

Name: Butter-Basted Bison Ribeye Steak with Crispy Potatoes
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 2
Cuisine: Global
Ingredients: 1 bone-in bison rib steak, 1 3/4 to 2 inches thick, about 1 to 1 1/4 pounds total; 340 grams fingerling potatoes; 3 sprigs fresh rosemary; 3 sprigs fresh thyme; 6 garlic cloves, smashed; 2 servings Kosher salt and freshly ground black pepper; 3 Tbsps vegetable, canola, or peanut oil; 4 Tbsps unsalted butter

You can never have too many main course recipes, so give Butter-Basted Bison Ribeye Steak with Crispy Potatoes a try. This recipe serves 2. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 24g of protein, 46g of fat, and a total of 636 calories. It will be a hit at your valentin day event. It is a good option if you're following a gluten free diet. Head to the store and pick up thyme, fingerling potatoes, butter, and a few other things to make it today. To use up the peanut oil you could follow this main course with the Salted Peanut Toffee Cookies as a dessert. From preparation to the plate, this recipe takes approximately 24 hours.

Instructions

Season steak liberally on all sides with salt and pepper. Set on wire rack set in rimmed baking sheet and place in refrigerator uncovered overnight.

Ingredients you will need

Salt And Pepper

Steak

Equipment you will use

Baking Sheet

Wire Rack

Meanwhile, place potatoes in a medium pot, cover with water, season with salt, and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 10 minutes total. Meanwhile, remove leaves from 1 sprig of rosemary and 1 sprig of thyme and finely chop. Set aside.

Ingredients you will need

Potato

Rosemary

Thyme

Water

Salt

Equipment you will use

Pot

Drain potatoes and set aside to cool.

Ingredients you will need

Potato

Cut each potato in half lengthwise. Potatoes can be cooked through this stage up to a day in advance and stored in a sealed container in the refrigerator.

Ingredients you will need

Potato

Heat oil in a 12-inch heavy-bottomed cast-iron skillet over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden brown crust starts to develop, about 4 minutes total.

Ingredients you will need

Crust

Steak

Cooking Oil

Equipment you will use

Frying Pan

Reduce heat to medium.

Add 3 tablespoons butter, garlic, whole rosemary sprigs, and whole thyme sprigs to the skillet and continue to cook, flipping steak occasionally, and basting any light spots with foaming butter. To baste, tilt pan slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steak, aiming at light spots. Continue flipping and basting until an instant read thermometer inserted into thickest part of tenderloin side registers 115 to 120°F for medium rare, or 125°F for medium, 6 to 8 minutes total. Immediately transfer steak to a wire rack set in a rimmed baking sheet and place herb sprigs and garlic on top. Allow steak to rest uncovered while you cook the potatoes.

Ingredients you will need

Fresh Thyme

Potato

Rosemary

Butter

Garlic

Steak

Equipment you will use

Baking Sheet

Kitchen Thermometer

Wire Rack

Frying Pan

Return skillet to medium-high heat and add remaining tablespoon butter. When foaming subsides, add potatoes, cut-side down. Cook, shaking pan occasionally, until potatoes are deep golden brown and crisp, about 8 minutes.

Ingredients you will need

Potato

Butter

Equipment you will use

Frying Pan

Add chopped rosemary and thyme, season with salt and pepper, and toss to coat potatoes. Cook, tossing and stirring, until fragrant, about 1 minute.

Ingredients you will need

Salt And Pepper

Potato

Rosemary

Thyme

Transfer potatoes to a serving platter with a slotted spoon, leaving excess fat behind. Increase heat to high until leftover fat is smoking.