July 15, 2014

We are currently getting some awesome Bison NY Strips and Rib-Eyes from one of our local farmers in Charlottesville, VA.  We love Bison because it's higher in protein than beef and incredibly flavorful but still very lean. Bison is also lower in calories, fat, and cholesterol than chicken or fish!



We recommend keeping the seasonings simple because the Bison is so flavorful on its own, so you'll want to add just enough to bring out the flavors but not overpower them.  For the Bison Rib-Eye I knew that the Omnivore Salt, the new addition to our shop, would be a perfect way to season the steaks. The recipe for Omnivore Salt was created decades ago in Sicily and passed down through generations. It's a perfect mixture of spices with salt that help enhance the natural flavor in food. This salt blend works on everything - meat, vegetables and fish; just a pinch unlocks the deepest flavors of your food.  A little goes a long way with this salt, so just use a pinch!


Grilling Instructions:

Pre-heat grill to medium-high or bring your BGE to 400 degrees.

Rub Bison Rib-Eyes with a quality Extra Virgin Olive Oil, a small amount of the Omivore Salt, and a little bit of Ground Black Pepper for good measure.

Place seasoned steaks on the hot grill and let the first side cook for 4-6 minutes depending on the thickness of the steak.

Flip and cook second side for 3-5 minutes depending on the thickness of the steak.

Let rest for 5 minutes. 

Cut against the grain and enjoy!


We recommend pairing a Bison steak with a boldy tannic Cabarnet Sauvignon. You need something that won't get lost on the palette with this indulgent dish, and the Elyse 2008 Cabarnet Sauvignon is perfect for that. It's complex with velvety tannins and bold notes of ripe black fruits and spices. This is an amazing bottle of wine and I would recommend it with almost anything, but it really pairs especially well with this dish.


We are getting in a bunch of Organic Corn right now for the summer! So, I paired the dinner with a side of sweet corn which tasted great along side the nicely salted Bison steaks. Don't forget to cut your steak against the grain, it helps hold in all the juices and flavors. Last tip - Enjoy!

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