Plum Glazed Ribeye Steak
Our newest recipe, plum glazed ribeye steak is here! If you are looking for the perfect steak it might just be time to try out bison. Bison meat is incredibly tender and doesn’t have the ‘gamey’ flavor you might expect. Bison is best cooked rare to medium for the most delicious results. Bison meat is incredibly lean, making it a healthier alternative to slap on the grill.
These bison steaks are rubbed first with Worcestershire and rough sea salt and cracked pepper to seal in the flavors. When the steaks are brought to room temperature prior to cooking, you will have more control over how quickly the steaks cook. Once seared on both sides, the steaks are then basted in a sweet umami plum sauce that is broiled to sticky perfection.
Plum Glazed Ribeye Steak
Ingredients
- 4 1” inch thick cut Great Range Premium Bison ribeye steaks
- 2 tablespoons Worcestershire sauce
- 2 tablespoons sea salt
- 1 tablespoon black pepper
For Plum Glaze
- 7 oz plum sauce
- 1/4 cup white balsamic vinegar
- 1 tablespoon liquid smoke hickory flavor
Instructions
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Let the bison steaks rest at room temperature for 20-30 minutes until they are ambient temperature. Drizzle on Worcestershire on both sides of each steak then rub on the salt and pepper. Rest for another 15 minutes while preheating the grill.
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Meanwhile, in a small bowl whisk together the plum sauce, white balsamic and liquid smoke. Set aside, do not chill.
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On a grill preheated to 500-600 F, sear each steak for 3-4 minutes per side, rotating 90 degrees halfway through each side to create crisscross grill marks (as desired). (For well-done, grill 4-5 minutes per side for inch thick steaks.)
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Brush the top of each steak generously with the plum glaze. Close the grill to broil the steaks for an additional two minutes, until the sauce is warmed through and bubbling.
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Rest the steaks for at least 10 minutes prior to slicing for best results. Serve with your favorite cookout sides like potatoes, coleslaw and baked beans. Enjoy!
Recipe Notes
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