Heart Shaped Bison Ribeye

Directions

• Place your defrosted steak in the freezer for about a half hour – this will make it easier to handle when cutting.
• Using a sharp knife, cut the steak along the edge, and open it up like a book. Cut the steak almost all the way in half, without going through to the other side. Open it up to reveal a heart shape! If needed, use your knife to trim away any edges that are hindering the heart shape we’re going for.
• Mix the ingredients for the rub, and pat the steak dry before sprinkling the rub all over the steak on both sides. Preheat your grill to high heat (about 400°F). Place the steak on the grill and cook until golden brown and slightly charred, about 3-5 minutes. Flip, and grill for another 3-4 minutes for medium-rare (an internal temperature of 135°F/57°C).
• While the steak is resting, make the chocolate strawberry sauce. Add the strawberries and balsamic vinegar to a blender and blend until smooth. Melt the butter in a pan over medium heat, and add the strawberry balsamic mixture, along with the honey, and Worcestershire sauce. Reduce the heat to low, and simmer for 6-7 minutes, stirring often, until reduced and thickened. Add the chocolate and allow it to melt. Season to taste with salt and pepper.
• Serve immediately with the steak, for a memorable Valentine’s dinner at home.

More Memorable Dinners!

• • • Cast Iron Bison Steak Diane
    • Coffee Rubbed Bison Striploin
    • Bison Wellingtons
    • Bison Ribeye Steak Crostini
    • Chef Aprile’s Warm Bison Steak Salad