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| Flavor | Steak |
|---|---|
| Specialty | Frozen |
| Biological Source | Buffalo |
| UPC | 745121227706 |
| Manufacturer | Today Gourmet |
| Size | 10 ounce |
| Item Weight | 10 pounds |
| Number of Items | 16 |
| Unit Count | 16 Count |
One of the most coveted steaks, the bison ribeye offers an elevated eating experience unlike anything else. Perfected by nature, this treasure is tender, juicy, and loaded with the rich flavor of a 100% grass-fed bison.
Bison Ribeye steaks are a perfect fit for the environment and the health-conscious customer. Buffalo Ribeye Steaks are naturally lean, high in iron, and rich in essential Omega fatty acids. Due to its lower intramuscular fat content, buffalo needs less time at a lower heat than beef, so you just need a few minutes per side to reach perfect medium-rare.
Our Bison Ribeye steaks are not only delicious but also rich in high-quality nutrients. Bison meat, which is naturally leaner than traditional beef, has lower fat content and fewer calories, making it a healthier option. Bison is also a rich source of important nutrients like iron, zinc, and vitamin B12, which are essential for overall health and wellbeing. In addition, our grass-fed bison is known to have higher levels of heart-healthy omega-3 fatty acids. What's more, our bison is raised without antibiotics, steroids, or growth hormones, ensuring you get natural, healthy meat for your meals.
A deliciously tender and flavorful cut. Try it on the grill!
Suggested Cooking Method:
Preheat your pan on high. Cast iron or non-stick. Salt and Pepper the meat, brush with a little butter, then place it in the pan. Let it sear on the high heat for about 4 minutes. You will see the meat color change on the sides. Then turn once using tongs or a turner to flip. Continue cooking on the high heat for about another 3 minutes for a perfect medium steak, 2 minutes for rare, or 5 minutes for well done. The key is to get the sear on one side first and not flip back and forth, just one time. Let the meat rest 15 minutes before slicing.
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