Master the Perfect Cast Iron Ribeye

There's nothing quite like a perfectly cooked, thick-cut bison ribeye, seared to a beautiful crust on the outside and juicy and tender within. And while it might seem intimidating, achieving steakhouse-quality results at home is entirely possible with the right tools and technique. Today, we're focusing on the humble yet mighty cast iron skillet.

Cast iron is ideal for steaks because it retains heat incredibly well, allowing you to achieve that coveted, consistent sear. Forget those flimsy pans – for a serious steak, cast iron is your best friend.

What You'll Need:

• A Thick-Cut Bison Ribeye: We recommend a steak at least 1.5 to 2 inches thick. This gives you enough real estate to develop a great crust without overcooking the interior.

• Cast Iron Skillet: A well-seasoned 10 or 12-inch skillet is perfect.

• High Smoke Point Oil: Grapeseed, avocado, or refined sunflower oil are excellent choices.

• Salt & Freshly Ground Black Pepper: Keep it simple!

• Unsalted Butter: For basting and flavor.

• Garlic & Fresh Herbs (Optional): Rosemary, thyme, or a smashed garlic clove can elevate your steak.

• Tongs: For easy flipping.

• Meat Thermometer: Crucial for perfect doneness.

The Technique:

1. Bring to Room Temperature: About 30-60 minutes before cooking, remove your ribeye from the fridge. This allows it to cook more evenly.

2. Pat Dry & Season Generously: Use paper towels to pat the bison steak completely dry. Moisture is the enemy of a good sear! Then, season liberally with salt and pepper on all sides. Don't be shy!

3. Preheat Your Skillet: Place your cast iron skillet over medium-high heat. Let it preheat for 5-10 minutes until it's smoking slightly. This is key for that initial, intense sear.

4. Add Oil: Add just enough high smoke point oil to coat the bottom of the skillet – about 1-2 tablespoons.

5. Sear the First Side: Carefully place your ribeye in the hot skillet. You should hear a glorious sizzle. Don't touch it! Let it sear undisturbed for 2-4 minutes, or until a deep brown crust forms.

6. Flip and Sear: Flip the steak and sear the second side for another 2-3 minutes.

7. Butter Baste (Optional but Recommended): Reduce the heat to medium-low. Add 2-3 tablespoons of unsalted butter to the skillet, along with any optional garlic cloves or herbs. Tilt the pan slightly and, using a spoon, continuously baste the melted butter over the steak for 1-2 minutes. This adds incredible flavor and helps create a beautiful crust.

8. Check Doneness: This is where your meat thermometer comes in. Insert it into the thickest part of the steak, avoiding any bone.

• Rare: 125-130°F (52-54°C)

• Medium-Rare: 130-135°F (54-57°C)

• Medium: 135-140°F (57-60°C)

• Medium-Well: 140-145°F (60-63°C)

• Well-Done: 145-150°F+ (63-66°C+)

Remember, the temperature will rise a few degrees while resting.

9. Rest Your Steak: This is arguably the most crucial step! Transfer your bison steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. If you cut into it too soon, all those delicious juices will run out onto your board.

10. Slice and Serve: Slice against the grain and enjoy!

Ready to Cook?

Now that you've got the technique down, it's time to choose your steak! At Buck Wild Bison, we offer premium cuts of delicious, healthy bison meat. While this guide focuses on ribeye, many of these techniques can be applied to our other fantastic cuts.

Explore our selection of premium bison steaks: buckwildbison.com/collections/steaks

For a truly special meal, consider our Bison Ribeye Steak, perfect for this cast iron method. You can find it here: buckwildbison.com/products/bison-ribeye-steak

Happy cooking!

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