Sunday, July 5, 2015

Bison boneless ribeye with garlic mashed potatoes

This was a special meal I planned.  Bison steaks are not cheap cuts but they are steakhouse quality at 1/2 the steakhouse price.  This meal for 2 was less than $40.


  • 1 medium red onion
  • 2 large yellow potatoes
  • 2 1/2 lb bison boneless rib eye steaks
  • 1 package brussel sprouts
  • Salt and pepper
  • Smoky BBQ Blend (blend is in the BBQ Spice blends I love posting)
  • Garlic salt blend
  • Black telichery pepper blend
  • Balsamic vinegar 
  • Lime juice


  • Peel and roughly chop potatoes and boil for 20 minutes or until fork tender
  • While the potatoes are boiling, chop the red onion by cutting in half and making ribbons.  Place in a pan with 1 tablespoons of coconut oil and a sprinkle of salt. 
  • cook the onions at low heat until they start to caramelize. 
  • While onions and potatoes are cooking clean the brussel sprouts and put the rub on the meat.  
  • Toss brussel sprouts in pan with 1 tablespoon coconut oil.  They will need 10 minutes at medium. 
  • Place steaks in a very hot pan 4 min each side (mine were roughly inch+ thick). I shoot for Medium-rare. 
  • While the steaks are cooking 
    • Deglaze the pan of onions with balsamic vinegar at high heat reducing vinegar to sticky sauce
    • Deglaze the pan of brussel sprouts with lime juice at high heat
    • Mash potatoes with a pat of butter, garlic and onion powder and salt and pepper

Serve and enjoy.