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Recipe:Pan-Seared Bison Rib Eye Steak

with Balsamic-Warm Sprout and Green Apple Slaw
  • Prep time: 5 minutes
  • Cook time: 20 minutes

Serves 2 - 3.


Serving Size
  • Bison Rib Eye Steaks

    0.5 LB
    Qty 2
  • WFF Coarse Sea Salt to taste

    0.41 LB
  • WFF Black Peppercorns to taste

    0.2 LB
  • Butter

    Qty 3 TBSP
  • Balsamic Vinegar

    Qty 1/4 CUP
  • Red cabbage, shredded

    Qty 1/2 CUP
  • Brussel Sprouts, shredded

    Qty 2 CUPS
  • Green Apple, cut in thin strips

    Qty 1
  • White Onion, thinly sliced

    Qty 1/4
  • Walnuts, coarsely chopped

    Qty 1/4 CUP
  • Olive Oil

  • Salt and Pepper to taste



  1. Season steaks with salt and pepper.
  2. Heat some olive oil in a large cast-iron skillet on medium high. Add the steaks and sear on both sides for 3-4 minutes or until internal temperature is at 120 F. Remove from pan and cover with foil.
  3. Add balsamic to pan and let reduce by half. Stir in butter and season with salt and pepper.
  4. Heat some olive oil in a sauté pan over medium high heat. Add onions and sauté until wilted. Add mushrooms, apples, red cabbage and sprouts and stir fry with the onion for 1-2 minutes or until slightly wilted. Season with salt and pepper. Add walnuts.
  5. To serve: Serve slaw with sliced steak and balsamic butter glaze drizzled over side of steak.

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