Bison Ribeye with Creamy Dijon Pan Sauce + Roasted Cauliflower & Crispy Smashed Potatoes
Lean bison ribeye cooks up steakhouse-fast, but the vibe here is cozy winter comfort: a creamy (yet bright) mustard pan sauce, oven-roasted cauliflower for caramelized edges, and smashed crispy potatoes that feel indulgent without a ton of work. Great for a weeknight date-night at home.
Back to full listIngredients
- Simple Truth™ Natural Bison Ribeye Steak (8 oz) 1 (8 oz) $14.49 (sale)
- Organic Cauliflower 1 lb (1 head or 1 lb florets) $2.99
- Organic Russet Potatoes 3/4 lb (about 2 medium) $1.79/lb
- Organic Jumbo Yellow Onion 1/2 small onion (optional, for sauce) $2.19/lb
- Simple Truth Organic® Garlic Bulbs 2 cloves $2.79 (3 ct)
- Olive oil 2–3 tbsp
- Butter 1–2 tbsp
- Dijon mustard 1 1/2 tbsp
- Beef or chicken broth (or water) 1/2 cup
- Heavy cream or half-and-half (optional) 2–3 tbsp
- Lemon (optional) 1 tsp juice
- Salt & black pepper to taste
- Smoked paprika (optional) 1/2 tsp
Instructions
- Prep: Heat oven to 425°F. Set a pot of salted water on the stove to boil. Pat the bison dry and let it sit at room temp while you prep the veg.
- Roast the cauliflower: Cut cauliflower into bite-size florets. Toss with 1–1 1/2 tbsp olive oil, salt, pepper (and smoked paprika if using). Spread on a sheet pan and roast 20–25 minutes, tossing once, until browned and tender-crisp.
- Boil potatoes: While cauliflower roasts, cut potatoes into large chunks. Boil 12–15 minutes until very tender. Drain and let steam-dry 2 minutes.
- Smash & crisp potatoes (oven): On a second sheet pan, drizzle a little oil. Spread potatoes and smash each with a spatula or cup. Drizzle with a bit more oil, salt, pepper, and 1 minced garlic clove. Bake 12–15 minutes (you can do this alongside the cauliflower), until edges are crisp.
- Cook bison (stove): Season steak generously with salt and pepper. Heat a skillet over medium-high with 1 tbsp oil. Sear 2–3 minutes per side (for medium-rare; add 1–2 minutes per side for more done). Transfer steak to a plate to rest.
- Make Dijon pan sauce: Lower heat to medium. If the pan is very dry, add a small pat of butter. Add finely sliced onion (optional) and cook 2–3 minutes. Add remaining minced garlic and stir 30 seconds. Pour in broth and scrape up browned bits. Whisk in Dijon; simmer 1–2 minutes. Turn off heat and whisk in cream (optional) and a squeeze of lemon. Taste and adjust salt/pepper.
- Serve: Slice bison. Plate with roasted cauliflower and smashed potatoes. Spoon sauce over steak (and a little over potatoes if you like).
Health notes: ~850–950 calories per serving (depends on butter/cream amounts). Healthiness: Moderate—excellent protein; add extra cauliflower for more fiber and keep sauce lighter by using half-and-half or more broth, less cream.
Drink pairing: Washington option: Château Ste. Michelle Cabernet Sauvignon (or a WA Syrah if you like peppery notes).