Bison Bistro Steak
Steak featured on the A Channel
- 1 10 oz ribeye steak
- 2 Tbsp chopped shallots
- 2/3 cup of balsamic vinegar
- 1 tsp butter
- Dry pan-fry bison ribeye to sear both sides leaving the meat that is stuck to the pan.
- Remove bison and melt butter in the pan and lightly saute shallots.
- Add balsamic vinegar and bison into pan and cook to desired temperature. It is recommended that for best results, you not cook past medium.
- Serve. Enjoy!