From Pasture to Plate Blog

When choosing a premium bison steak, two cuts consistently stand out: the Kansas City (K.C.) Strip Steak and the Ribeye Steak. Both are nutrient-dense, 100% grass-finished, and rich in natural flavor. However, these steaks come from different parts of the bison and deliver distinct textures, tenderness levels, and cooking experiences. Enjoy lean bison steaks cooked medium-rare for best flavor. Where the Bison K.C. Strip Steak Comes From The bison K.C. strip steak , also known

Hands on time: 30 min / Total time: 50 minutes Ingredients 3 Tbsp. salted butter, sliced 4-5 peeled garlic cloves, chopped 2 Tbsp. fresh rosemary, chopped 1 Tbsp. thyme, finely chopped 1 Tbsp. olive oil 2 tsp. oregano, finely chopped 1 tsp. salt, kosher 1/2 tsp. black pepper, ground 2 Bluestem Bison Ribeye Steaks Instructions Melt 1 Tbsp. butter in skillet over medium heat. Add diced garlic and stir 30 seconds until butter and garlic start browning. Remove from heat. Add rem