Baking sheet
Large pot
Potato masher
Skillet
- 2 bison ribeye steaks
- Salt and pepper to taste
- 2 tablespoons neutral oil
- 2 pats of butter
Buttery Yukon Gold Potatoes:
Prepare the Yukon Gold Potatoes:
Toss the potatoes on a baking sheet with extra virgin olive oil and add the garlic. Transfer to the oven and roast for about 30 minutes or until the garlic is well-browned and the potatoes are fork tender, about 30-35 minutes. Remove the pan from the oven and transfer the potatoes and garlic to a medium bowl.
Finish the Potatoes:
Add the butter, cream, and milk to the bowl with the potatoes along with the paprika and use a potato masher to mash them. Season with salt and pepper and add more cream or milk until the potatoes reach desired consistency. Keep warm.
Roast the Asparagus:
Add the asparagus to the same baking sheet. If there's not enough oil, add a drizzle of extra virgin olive oil over the asparagus and sprinkle with salt and pepper and toss to coat. Transfer the baking sheet to the oven and bake for 10-12 minutes or until the asparagus is bright green and still a bit crisp. Remove from the oven.
Prepare the Bison Ribeye Steaks:
As the asparagus is roasting, prepare the bison steaks. Heat the oil in a skillet over high heat until very hot and shimmering. Season the steaks all over with salt and pepper and transfer to the hot skillet and cook without moving for about 4 minutes, or until well-browned. Flip and add a pat of butter on top of each bison steak. Cook an additional 3-5 minutes or until the steaks reach desired doneness, using a spoon to baste the steaks with the melted butter. Medium-rare is preferred for bison. Remove and rest for 5-10 minutes.
Calories: 743kcal | Carbohydrates: 58g | Protein: 52g | Fat: 35g | Sodium: 232mg | Fiber: 11g | Sugar: 8g | Vitamin C: 65mg