Pan-Seared Bison Ribeye with Apple Slaw | Wild Fork
Sear a thick bison ribeye and pair it with warm balsamic sprout and green apple slaw for a bold, satisfying, and well-textured dish.
INGREDIENTS
WF Coarse Sea Salt and Black Pepper, to taste
3 Tbsp. Butter
¼ cup Balsamic Vinegar
Warm Shiitake Red Cabbage and Sprout Slaw:
½ cup Red cabbage, shredded
2 cups Brussel sprouts, shredded
1 cup Shiitake Mushrooms, sliced or halved
¼ white onion, thinly sliced
¼ cup walnuts, coarsely chopped
Olive oil
Salt and pepper to taste
LET'S GET COOKING!
Season steaks with salt and pepper.
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.
Add balsamic to pan and let reduce by half. Stir in butter and season with salt and pepper.
For Slaw: 4. Heat some olive oil in a sauté pan over medium high heat. Add onions and sauté until wilted. Add mushrooms, 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. Serve slaw with sliced steak and balsamic butter glaze drizzled over side of steak.