Seasoned simply with olive oil, garlic and a bit of pepper to taste, we pair our Bison Ribeyes with a delicious blend of sweet creamed corn and fresh spinach.

• 4 bison - 9 oz. ribeye steaks
• 1/4 cup extra virgin olive oil
• 1 tsp. granulated garlic
• 2 tsp. salt, divided
• 1-1/2 tsp. black pepper, divided
• 6 ears fresh sweet corn, kernels cut off the cob
• 2 Tbs. butter
• 6 ounces fresh spinach leaves
• 1/2 cup whipping cream

Created by: Chef Forrest D. Waldo, II C.E.C.

Char-Grilled Bison Ribeye

Preheat charcoal grill one hour before you want to start cooking. Coals should be ash gray and glowing red. Brush grid well to remove charred remains from previous cookouts.

Coat steaks well with olive oil, on both sides, rubbing into muscle. Season both sides well with granulated garlic, 1 teaspoon salt and 1 teaspoon ground black pepper. Let Bison Ribeye Steaks set 15-20 minutes before cooking to allow seasonings and oil to form a seasoned film. When ready to cook, place steaks on grill and turn often to prevent burning. If flare-ups occur, snuff fire with grill lid. Cooking time for a 1" Boneless Bison Steak over direct heat should be about 4-5 minutes per side. If doneness is in doubt, cut into steak to see if it is done to your desired degree. Steaks should rest on a platter in a warm place 10-15 minutes before eating to let the juices redistribute through the meat.

Creamed Corn and Spinach Place sweet corn kernels and butter into deep stewing pot on stove over high heat. Sauté for 3 minutes, stirring often to prevent burning. Add spinach all at once stir twice and then add heavy whipping cream. Cook 2 minutes, stirring often and then turn off heat. Season to taste with remaining salt and black ground pepper.

Per serving: calories 854, fat 46.5g, 49% calories from fat, cholesterol 258mg, protein 81.7g, carbohydrates 29.1g, fiber 4.9g, sugar 8.9g, sodium 495mg, diet points 20.5.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.3, Fruit: 0.0, Bread: 1.8, Lean meat: 11.5, Fat: 5.9, Sugar: 0.0, Very lean meat protein: 0.0

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