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Bison Rib-eye Steak with Porcini Mushrooms

Bison Rib-eye Steak with Porcini Mushrooms


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Try this Bison Rib-eye Steak with Porcini Mushrooms recipe for dinner

Bison Rib-eye Steak with Porcini Mushrooms

Freshly picked porcini are the true stars of this dish. The bison steaks can be replaced with any New York strip loin, bone-in rib-eye, T-bone, or tenderloin steaks.

This recipe is one of my favorite dinners to make on a camping trip: I bring along all the ingredients except for the mushrooms. If I am lucky enough to find them, dinner becomes a feast.

Excerpted from Savor by Ilona Oppenheim (Artisan Books). Photographs by Ilona Oppenheim.

Ingredients

For the ribeye:

  • 4 1/2 Cups sliced fresh porcini mushrooms or 3 ounces dried porcini
  • 2 Tablespoons ghee (recipe follows), plus more for brushing on the steaks
  • 2 Tablespoons finely chopped shallots
  • 1 Teaspoon finely chopped fresh rosemary
  • 1/3 Cup white wine for fresh mushrooms, ¼ cup plus 3 tablespoons if using dried mushrooms
  • 1 Teaspoon lemon juice
  • 1 Tablespoon unsalted butter
  • Flaky sea salt and freshly ground pepper
  • 4 rib-eye bison steaks
  • 2 Tablespoons extra-virgin olive oil

For the ghee:

  • 1 Pound high-quality unsalted butter

Servings4

Calories Per Serving2050

Folate equivalent (total)107µg27%


  • 1 cup Guinness beer, or other stout
  • ½ cup finely chopped sweet onion
  • ⅓ cup reduced-sodium soy sauce
  • 2 tablespoons molasses, (not blackstrap)
  • 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
  • 1 tablespoon minced garlic
  • ¼ teaspoon Worcestershire sauce
  • 1 pound boneless bison rib-eye steaks, 1 1/2-2 inches thick (see Tip)
  • 24 cremini mushrooms, stems removed
  • 1 large red onion, cut into 1/4-inch-thick slices
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 4 slices rye bread, 1/2-3/4 inch thick

Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic and Worcestershire sauce in a large sealable plastic bag. Add steaks. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking the bag from time to time, for 12 to 18 hours.

Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Brush mushroom caps and onion slices with oil, sprinkle with salt and pepper and place in a grilling basket. (No grill basket? See Tip, below.) Place the basket on the grill place the steaks directly on the grill rack. Grill the steaks and vegetables until browned on the first side, 5 to 7 minutes. Turn everything over and grill until an instant-read thermometer inserted into the center of the steak registers 125 degrees F for medium-rare and the vegetables are soft and lightly browned, about 5 minutes more. Remove from the grill and let rest for 5 to 10 minutes. Lightly grill or toast the bread.

Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7 to 10 minutes.

Divide the mushrooms and onions among the pieces of toast and drizzle each with about 1 tablespoon of the reduced sauce. Slice the steak divide among the sandwiches and drizzle with more sauce. Pour any accumulated juice from the steak over the sandwiches and serve with a fork and knife.

Make Ahead Tip: Marinate the steak for 12 to 18 hours.

Tips: Rib-eyes are great-tasting bison steaks, but they must be cut thick, at least 1 1/2 inches, so you can sear and brown the outside without overcooking the inside. Because bison is so lean, it's important to cook the steaks no more than medium-rare to keep them juicy and tender

No grill basket? You can improvise one with heavy-duty foil. Fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip. This &ldquobasket&rdquo will prevent the vegetables from falling through the grill rack.


  • 1 cup Guinness beer, or other stout
  • ½ cup finely chopped sweet onion
  • ⅓ cup reduced-sodium soy sauce
  • 2 tablespoons molasses, (not blackstrap)
  • 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
  • 1 tablespoon minced garlic
  • ¼ teaspoon Worcestershire sauce
  • 1 pound boneless bison rib-eye steaks, 1 1/2-2 inches thick (see Tip)
  • 24 cremini mushrooms, stems removed
  • 1 large red onion, cut into 1/4-inch-thick slices
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 4 slices rye bread, 1/2-3/4 inch thick

Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic and Worcestershire sauce in a large sealable plastic bag. Add steaks. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking the bag from time to time, for 12 to 18 hours.

Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Brush mushroom caps and onion slices with oil, sprinkle with salt and pepper and place in a grilling basket. (No grill basket? See Tip, below.) Place the basket on the grill place the steaks directly on the grill rack. Grill the steaks and vegetables until browned on the first side, 5 to 7 minutes. Turn everything over and grill until an instant-read thermometer inserted into the center of the steak registers 125 degrees F for medium-rare and the vegetables are soft and lightly browned, about 5 minutes more. Remove from the grill and let rest for 5 to 10 minutes. Lightly grill or toast the bread.

Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7 to 10 minutes.

Divide the mushrooms and onions among the pieces of toast and drizzle each with about 1 tablespoon of the reduced sauce. Slice the steak divide among the sandwiches and drizzle with more sauce. Pour any accumulated juice from the steak over the sandwiches and serve with a fork and knife.

Make Ahead Tip: Marinate the steak for 12 to 18 hours.

Tips: Rib-eyes are great-tasting bison steaks, but they must be cut thick, at least 1 1/2 inches, so you can sear and brown the outside without overcooking the inside. Because bison is so lean, it's important to cook the steaks no more than medium-rare to keep them juicy and tender

No grill basket? You can improvise one with heavy-duty foil. Fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip. This &ldquobasket&rdquo will prevent the vegetables from falling through the grill rack.


  • 1 cup Guinness beer, or other stout
  • ½ cup finely chopped sweet onion
  • ⅓ cup reduced-sodium soy sauce
  • 2 tablespoons molasses, (not blackstrap)
  • 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
  • 1 tablespoon minced garlic
  • ¼ teaspoon Worcestershire sauce
  • 1 pound boneless bison rib-eye steaks, 1 1/2-2 inches thick (see Tip)
  • 24 cremini mushrooms, stems removed
  • 1 large red onion, cut into 1/4-inch-thick slices
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 4 slices rye bread, 1/2-3/4 inch thick

Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic and Worcestershire sauce in a large sealable plastic bag. Add steaks. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking the bag from time to time, for 12 to 18 hours.

Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Brush mushroom caps and onion slices with oil, sprinkle with salt and pepper and place in a grilling basket. (No grill basket? See Tip, below.) Place the basket on the grill place the steaks directly on the grill rack. Grill the steaks and vegetables until browned on the first side, 5 to 7 minutes. Turn everything over and grill until an instant-read thermometer inserted into the center of the steak registers 125 degrees F for medium-rare and the vegetables are soft and lightly browned, about 5 minutes more. Remove from the grill and let rest for 5 to 10 minutes. Lightly grill or toast the bread.

Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7 to 10 minutes.

Divide the mushrooms and onions among the pieces of toast and drizzle each with about 1 tablespoon of the reduced sauce. Slice the steak divide among the sandwiches and drizzle with more sauce. Pour any accumulated juice from the steak over the sandwiches and serve with a fork and knife.

Make Ahead Tip: Marinate the steak for 12 to 18 hours.

Tips: Rib-eyes are great-tasting bison steaks, but they must be cut thick, at least 1 1/2 inches, so you can sear and brown the outside without overcooking the inside. Because bison is so lean, it's important to cook the steaks no more than medium-rare to keep them juicy and tender

No grill basket? You can improvise one with heavy-duty foil. Fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip. This &ldquobasket&rdquo will prevent the vegetables from falling through the grill rack.


  • 1 cup Guinness beer, or other stout
  • ½ cup finely chopped sweet onion
  • ⅓ cup reduced-sodium soy sauce
  • 2 tablespoons molasses, (not blackstrap)
  • 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
  • 1 tablespoon minced garlic
  • ¼ teaspoon Worcestershire sauce
  • 1 pound boneless bison rib-eye steaks, 1 1/2-2 inches thick (see Tip)
  • 24 cremini mushrooms, stems removed
  • 1 large red onion, cut into 1/4-inch-thick slices
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 4 slices rye bread, 1/2-3/4 inch thick

Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic and Worcestershire sauce in a large sealable plastic bag. Add steaks. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking the bag from time to time, for 12 to 18 hours.

Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Brush mushroom caps and onion slices with oil, sprinkle with salt and pepper and place in a grilling basket. (No grill basket? See Tip, below.) Place the basket on the grill place the steaks directly on the grill rack. Grill the steaks and vegetables until browned on the first side, 5 to 7 minutes. Turn everything over and grill until an instant-read thermometer inserted into the center of the steak registers 125 degrees F for medium-rare and the vegetables are soft and lightly browned, about 5 minutes more. Remove from the grill and let rest for 5 to 10 minutes. Lightly grill or toast the bread.

Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7 to 10 minutes.

Divide the mushrooms and onions among the pieces of toast and drizzle each with about 1 tablespoon of the reduced sauce. Slice the steak divide among the sandwiches and drizzle with more sauce. Pour any accumulated juice from the steak over the sandwiches and serve with a fork and knife.

Make Ahead Tip: Marinate the steak for 12 to 18 hours.

Tips: Rib-eyes are great-tasting bison steaks, but they must be cut thick, at least 1 1/2 inches, so you can sear and brown the outside without overcooking the inside. Because bison is so lean, it's important to cook the steaks no more than medium-rare to keep them juicy and tender

No grill basket? You can improvise one with heavy-duty foil. Fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip. This &ldquobasket&rdquo will prevent the vegetables from falling through the grill rack.


  • 1 cup Guinness beer, or other stout
  • ½ cup finely chopped sweet onion
  • ⅓ cup reduced-sodium soy sauce
  • 2 tablespoons molasses, (not blackstrap)
  • 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
  • 1 tablespoon minced garlic
  • ¼ teaspoon Worcestershire sauce
  • 1 pound boneless bison rib-eye steaks, 1 1/2-2 inches thick (see Tip)
  • 24 cremini mushrooms, stems removed
  • 1 large red onion, cut into 1/4-inch-thick slices
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 4 slices rye bread, 1/2-3/4 inch thick

Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic and Worcestershire sauce in a large sealable plastic bag. Add steaks. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking the bag from time to time, for 12 to 18 hours.

Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Brush mushroom caps and onion slices with oil, sprinkle with salt and pepper and place in a grilling basket. (No grill basket? See Tip, below.) Place the basket on the grill place the steaks directly on the grill rack. Grill the steaks and vegetables until browned on the first side, 5 to 7 minutes. Turn everything over and grill until an instant-read thermometer inserted into the center of the steak registers 125 degrees F for medium-rare and the vegetables are soft and lightly browned, about 5 minutes more. Remove from the grill and let rest for 5 to 10 minutes. Lightly grill or toast the bread.

Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7 to 10 minutes.

Divide the mushrooms and onions among the pieces of toast and drizzle each with about 1 tablespoon of the reduced sauce. Slice the steak divide among the sandwiches and drizzle with more sauce. Pour any accumulated juice from the steak over the sandwiches and serve with a fork and knife.

Make Ahead Tip: Marinate the steak for 12 to 18 hours.

Tips: Rib-eyes are great-tasting bison steaks, but they must be cut thick, at least 1 1/2 inches, so you can sear and brown the outside without overcooking the inside. Because bison is so lean, it's important to cook the steaks no more than medium-rare to keep them juicy and tender

No grill basket? You can improvise one with heavy-duty foil. Fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip. This &ldquobasket&rdquo will prevent the vegetables from falling through the grill rack.


  • 1 cup Guinness beer, or other stout
  • ½ cup finely chopped sweet onion
  • ⅓ cup reduced-sodium soy sauce
  • 2 tablespoons molasses, (not blackstrap)
  • 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
  • 1 tablespoon minced garlic
  • ¼ teaspoon Worcestershire sauce
  • 1 pound boneless bison rib-eye steaks, 1 1/2-2 inches thick (see Tip)
  • 24 cremini mushrooms, stems removed
  • 1 large red onion, cut into 1/4-inch-thick slices
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 4 slices rye bread, 1/2-3/4 inch thick

Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic and Worcestershire sauce in a large sealable plastic bag. Add steaks. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking the bag from time to time, for 12 to 18 hours.

Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Brush mushroom caps and onion slices with oil, sprinkle with salt and pepper and place in a grilling basket. (No grill basket? See Tip, below.) Place the basket on the grill place the steaks directly on the grill rack. Grill the steaks and vegetables until browned on the first side, 5 to 7 minutes. Turn everything over and grill until an instant-read thermometer inserted into the center of the steak registers 125 degrees F for medium-rare and the vegetables are soft and lightly browned, about 5 minutes more. Remove from the grill and let rest for 5 to 10 minutes. Lightly grill or toast the bread.

Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7 to 10 minutes.

Divide the mushrooms and onions among the pieces of toast and drizzle each with about 1 tablespoon of the reduced sauce. Slice the steak divide among the sandwiches and drizzle with more sauce. Pour any accumulated juice from the steak over the sandwiches and serve with a fork and knife.

Make Ahead Tip: Marinate the steak for 12 to 18 hours.

Tips: Rib-eyes are great-tasting bison steaks, but they must be cut thick, at least 1 1/2 inches, so you can sear and brown the outside without overcooking the inside. Because bison is so lean, it's important to cook the steaks no more than medium-rare to keep them juicy and tender

No grill basket? You can improvise one with heavy-duty foil. Fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip. This &ldquobasket&rdquo will prevent the vegetables from falling through the grill rack.


  • 1 cup Guinness beer, or other stout
  • ½ cup finely chopped sweet onion
  • ⅓ cup reduced-sodium soy sauce
  • 2 tablespoons molasses, (not blackstrap)
  • 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
  • 1 tablespoon minced garlic
  • ¼ teaspoon Worcestershire sauce
  • 1 pound boneless bison rib-eye steaks, 1 1/2-2 inches thick (see Tip)
  • 24 cremini mushrooms, stems removed
  • 1 large red onion, cut into 1/4-inch-thick slices
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 4 slices rye bread, 1/2-3/4 inch thick

Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic and Worcestershire sauce in a large sealable plastic bag. Add steaks. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking the bag from time to time, for 12 to 18 hours.

Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Brush mushroom caps and onion slices with oil, sprinkle with salt and pepper and place in a grilling basket. (No grill basket? See Tip, below.) Place the basket on the grill place the steaks directly on the grill rack. Grill the steaks and vegetables until browned on the first side, 5 to 7 minutes. Turn everything over and grill until an instant-read thermometer inserted into the center of the steak registers 125 degrees F for medium-rare and the vegetables are soft and lightly browned, about 5 minutes more. Remove from the grill and let rest for 5 to 10 minutes. Lightly grill or toast the bread.

Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7 to 10 minutes.

Divide the mushrooms and onions among the pieces of toast and drizzle each with about 1 tablespoon of the reduced sauce. Slice the steak divide among the sandwiches and drizzle with more sauce. Pour any accumulated juice from the steak over the sandwiches and serve with a fork and knife.

Make Ahead Tip: Marinate the steak for 12 to 18 hours.

Tips: Rib-eyes are great-tasting bison steaks, but they must be cut thick, at least 1 1/2 inches, so you can sear and brown the outside without overcooking the inside. Because bison is so lean, it's important to cook the steaks no more than medium-rare to keep them juicy and tender

No grill basket? You can improvise one with heavy-duty foil. Fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip. This &ldquobasket&rdquo will prevent the vegetables from falling through the grill rack.


  • 1 cup Guinness beer, or other stout
  • ½ cup finely chopped sweet onion
  • ⅓ cup reduced-sodium soy sauce
  • 2 tablespoons molasses, (not blackstrap)
  • 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
  • 1 tablespoon minced garlic
  • ¼ teaspoon Worcestershire sauce
  • 1 pound boneless bison rib-eye steaks, 1 1/2-2 inches thick (see Tip)
  • 24 cremini mushrooms, stems removed
  • 1 large red onion, cut into 1/4-inch-thick slices
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 4 slices rye bread, 1/2-3/4 inch thick

Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic and Worcestershire sauce in a large sealable plastic bag. Add steaks. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking the bag from time to time, for 12 to 18 hours.

Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Brush mushroom caps and onion slices with oil, sprinkle with salt and pepper and place in a grilling basket. (No grill basket? See Tip, below.) Place the basket on the grill place the steaks directly on the grill rack. Grill the steaks and vegetables until browned on the first side, 5 to 7 minutes. Turn everything over and grill until an instant-read thermometer inserted into the center of the steak registers 125 degrees F for medium-rare and the vegetables are soft and lightly browned, about 5 minutes more. Remove from the grill and let rest for 5 to 10 minutes. Lightly grill or toast the bread.

Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7 to 10 minutes.

Divide the mushrooms and onions among the pieces of toast and drizzle each with about 1 tablespoon of the reduced sauce. Slice the steak divide among the sandwiches and drizzle with more sauce. Pour any accumulated juice from the steak over the sandwiches and serve with a fork and knife.

Make Ahead Tip: Marinate the steak for 12 to 18 hours.

Tips: Rib-eyes are great-tasting bison steaks, but they must be cut thick, at least 1 1/2 inches, so you can sear and brown the outside without overcooking the inside. Because bison is so lean, it's important to cook the steaks no more than medium-rare to keep them juicy and tender

No grill basket? You can improvise one with heavy-duty foil. Fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip. This &ldquobasket&rdquo will prevent the vegetables from falling through the grill rack.


  • 1 cup Guinness beer, or other stout
  • ½ cup finely chopped sweet onion
  • ⅓ cup reduced-sodium soy sauce
  • 2 tablespoons molasses, (not blackstrap)
  • 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
  • 1 tablespoon minced garlic
  • ¼ teaspoon Worcestershire sauce
  • 1 pound boneless bison rib-eye steaks, 1 1/2-2 inches thick (see Tip)
  • 24 cremini mushrooms, stems removed
  • 1 large red onion, cut into 1/4-inch-thick slices
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 4 slices rye bread, 1/2-3/4 inch thick

Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic and Worcestershire sauce in a large sealable plastic bag. Add steaks. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking the bag from time to time, for 12 to 18 hours.

Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Brush mushroom caps and onion slices with oil, sprinkle with salt and pepper and place in a grilling basket. (No grill basket? See Tip, below.) Place the basket on the grill place the steaks directly on the grill rack. Grill the steaks and vegetables until browned on the first side, 5 to 7 minutes. Turn everything over and grill until an instant-read thermometer inserted into the center of the steak registers 125 degrees F for medium-rare and the vegetables are soft and lightly browned, about 5 minutes more. Remove from the grill and let rest for 5 to 10 minutes. Lightly grill or toast the bread.

Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7 to 10 minutes.

Divide the mushrooms and onions among the pieces of toast and drizzle each with about 1 tablespoon of the reduced sauce. Slice the steak divide among the sandwiches and drizzle with more sauce. Pour any accumulated juice from the steak over the sandwiches and serve with a fork and knife.

Make Ahead Tip: Marinate the steak for 12 to 18 hours.

Tips: Rib-eyes are great-tasting bison steaks, but they must be cut thick, at least 1 1/2 inches, so you can sear and brown the outside without overcooking the inside. Because bison is so lean, it's important to cook the steaks no more than medium-rare to keep them juicy and tender

No grill basket? You can improvise one with heavy-duty foil. Fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip. This &ldquobasket&rdquo will prevent the vegetables from falling through the grill rack.


  • 1 cup Guinness beer, or other stout
  • ½ cup finely chopped sweet onion
  • ⅓ cup reduced-sodium soy sauce
  • 2 tablespoons molasses, (not blackstrap)
  • 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
  • 1 tablespoon minced garlic
  • ¼ teaspoon Worcestershire sauce
  • 1 pound boneless bison rib-eye steaks, 1 1/2-2 inches thick (see Tip)
  • 24 cremini mushrooms, stems removed
  • 1 large red onion, cut into 1/4-inch-thick slices
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 4 slices rye bread, 1/2-3/4 inch thick

Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic and Worcestershire sauce in a large sealable plastic bag. Add steaks. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking the bag from time to time, for 12 to 18 hours.

Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Brush mushroom caps and onion slices with oil, sprinkle with salt and pepper and place in a grilling basket. (No grill basket? See Tip, below.) Place the basket on the grill place the steaks directly on the grill rack. Grill the steaks and vegetables until browned on the first side, 5 to 7 minutes. Turn everything over and grill until an instant-read thermometer inserted into the center of the steak registers 125 degrees F for medium-rare and the vegetables are soft and lightly browned, about 5 minutes more. Remove from the grill and let rest for 5 to 10 minutes. Lightly grill or toast the bread.

Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7 to 10 minutes.

Divide the mushrooms and onions among the pieces of toast and drizzle each with about 1 tablespoon of the reduced sauce. Slice the steak divide among the sandwiches and drizzle with more sauce. Pour any accumulated juice from the steak over the sandwiches and serve with a fork and knife.

Make Ahead Tip: Marinate the steak for 12 to 18 hours.

Tips: Rib-eyes are great-tasting bison steaks, but they must be cut thick, at least 1 1/2 inches, so you can sear and brown the outside without overcooking the inside. Because bison is so lean, it's important to cook the steaks no more than medium-rare to keep them juicy and tender

No grill basket? You can improvise one with heavy-duty foil. Fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip. This &ldquobasket&rdquo will prevent the vegetables from falling through the grill rack.


Watch the video: S Italem v kuchyni: Pohlreich - Ridi (July 2022).


Comments:

  1. Tristan

    Are you not an expert?

  2. Morogh

    I can't take part in the discussion right now - I'm very busy. I'll be back - I will definitely express my opinion.

  3. Hart

    I believe that you are making a mistake. Email me at PM, we'll talk.



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