Charcoaled High Plains Bison Ribeyes with Cabernet Musrooms
Every chance I get I have been cooking out on my grill. I just love summer grilling and all too soon its going to become fall grilling!! I was talking on the phone today with my friend Duran. We were talking about another friend of ours Mike. I told Duran that the last time I was in Lansing, MI I had went out with Mike, his wife Bridget and son Zach to a favorite restaurant of mine called the Knight Cap.
The Knight Cap is a really small restaurant in downtown Lansing that has really good food. One of the items I always order is the sauteed musrooms to go on my steak. They are buttery, garlicky and luscious all in one. I LOVE THEM…….
So as I was headed home this evening I stopped at the store and bought…..you guessed it MUSHROOMS!! I just finished eating a plate full and they were great. The High Plains Bison Ribeye steaks were tasty too.
Follow my easy recipe below with the step by step instructions and pictures for a simple grilled meal…YUP I cooked the mushrooms on the grill also.
Oh…and the grilled Sweet Potato Slices were EXCELLENT!!
2 High Plains Bison Ribeye Steaks, thawed; removed from packaging and patted dry
4 Tablespoons Extra Virgin Olive Oil
1 Tablespoons Chef Forrest’s Flavor Crust Seasoning
1 Large package of button mushrooms, quartered
2 Tablespoons Butter
2 Shallots, minced
1/2 cup Cabernet Sauvignon Wine
1 large Sweet Potato, sliced 1/4 inch thick
1 package Baby Spinach
1/4 cup Extra Virgin Olive Oil
drizzle of Balsamic Vinegar
Dash of Chef Forrest’s Flavor Crust
Gather together your ingredients
Put a cast iron skillet on your grill while the charcoal is on its way to the perfect grey ash color. Add the butter and shallots and brown…about 2-3 minutes
Shake in the Chef Forrest’s Flavor crust seasoning while sauteing the shallots
Add the quartered mushrooms and brown, stirring so as not to burn. About 3-5 minutes.
While the mushrooms and shallots are cooking, arrange the slices of sweet potato on the grill to cook and char about 3-4 minutes per side.
Move the charred sweet potatoes on the side of the grill to keep warm after you have charred both sides.
Add the Cabernet Sauvignon after the mushrooms and shallots have browned, stir and allow to reduce.
Cook till almost reduced. About 3-5 minutes. Remove from heat and keep warm.
Oil and season the High Plains Bison Ribeye steaks
Place the High Plains Bison Ribeye steaks on the grill and cook for 3 minutes on the first side
Flip and cook for an additional 5 minutes, or to an internal temperature of 110F for a perfect medium-rare. Allow the steaks to rest for 10 minutes before slicing to give the juices a chance to redistribute though-out.
Place the baby spinach on a large platter, dress with the olive oil, balsamic vinegar and Chef Forrests Flavor Crust seasoning. Slice the High Plains Bison Ribeye steaks and arrange on top. Place the charred sweet potato slices around the edges and top with the Cabernet Mushrooms.