Pan-Seared Bison Ribeye with Roasted Brussels Sprouts + Herbed Petite Potatoes (Serves 2)
Juicy bison ribeye quickly seared on the stove with a simple pan sauce, plus roasted Brussels sprouts and herby petite potatoes for a steakhouse-at-home vibe using winter produce in WA.
Back to full listIngredients
- Simple Truth™ Natural Bison Ribeye Steak 8 oz (1 steak), split between 2 plates $14.49 (sale)
- Brussels Sprouts 1 lb, halved $3.99/lb
- Private Selection™ Petite Potatoes With Herbes De Provence Seasoning Blend 1 bag (16 oz) $4.99
- Simple Truth Organic® Garlic Bulbs 2 cloves, smashed/minced $2.79
- Olive oil 2 tbsp, divided
- Butter 1–2 tbsp
- Apple cider vinegar (or lemon juice) 1–2 tsp
- Salt to taste
- Black pepper to taste
Instructions
- Roast veg (oven): Heat oven to 425°F. Toss halved Brussels sprouts with 1 tbsp olive oil, garlic, salt, and pepper. Spread on a sheet pan. Roast 10 minutes.
- Add potatoes: Add the petite potatoes to the same pan (or a second pan) with a drizzle of oil and toss. Roast 18–22 minutes more, stirring once, until sprouts are browned and potatoes are crisp/tender. Finish sprouts with a tiny splash of vinegar (optional).
- Cook bison (stove): Pat steak very dry; salt generously and pepper lightly. Heat a heavy skillet over medium-high until very hot. Add 1 tbsp olive oil, then steak. Sear 2–3 minutes per side (for medium-rare/medium), then 30–60 seconds on edges. Transfer to a plate and rest 5 minutes.
- Quick pan sauce: Lower heat to medium. Add butter to the skillet; scrape browned bits. Add 1–2 tsp vinegar (careful of steam). Swirl 10–15 seconds and spoon over sliced steak.
- Serve: Slice steak against the grain and divide between 2 plates with roasted Brussels sprouts and potatoes.
Health notes: High protein; bison is leaner than beef. Keep it lighter by using 1 tbsp butter (or none) and loading up on Brussels sprouts.
Drink pairing: Washington Syrah or Cabernet Sauvignon; or a malty amber ale.