BBQ Bison Ribeye Steak With Alaska Crab
Ingredients
- Bison ribeye steaks
- Crab
- Potatoes
- Veggies
- Montreal steak spice
- Seasoning salt
- Garlic powder
- BBQ sauce
- Lemon juice
- White wine
- Butter
Instructions
- Start by preheating your BBQ. While it’s warming up, season your meat and prep your potatoes. Trim off any excess fat and score the meat with a fork. Use your fingers to grind the steak spice and seasoning salt. Sprinkle the garlic powder and then push it all into the meat with the fork. Spray it down with veggie spray to keep it from falling off on the BBQ. Do this to both sides of the steaks.
- In a large pot, put in the crab legs (they can still be frozen). Pour in enough water to cover them and add a squeeze of lemon juice and about 1/3 cup of white wine. Turn on to high heat.
- Prep the potatoes by stabbing them down each side, 4 to 5 times with a fork. This will let the steam escape as they are cooking in the microwave.
- A very wise chef once told me about grilling/BBQ — spray the meat, not the grill! Spray down the meat again and place it on the grill. Set your potatoes on high for about 4 minutes in the microwave. Go back out and turn the meat to get those nice crossed black char lines.
- When the microwave is done, insert your frozen veggies and set again for about 3 minutes. Go back outside, spray down the meat and flip it. Pour your favourite BBQ sauce on and evenly spread it.
- Put the potatoes back into the microwave after turning them over and set for another 2-3 minutes, depending on how firm they feel. Go back to the BBQ and flip the meat again, saucing the other side. Put about a heaping tablespoon of butter into separate ramekins for each plate and microwave until it is fully melted. These are for dipping the crab meat into.
Notes
Is there anything more northern than Yukon Bison paired with Alaska Crab?
It’s BBQ season again — officially this time. We joke around in our house all summer, that it seems all we eat is BBQ, with coleslaw and potato salad. Being honest, that’s not far from the truth.
We’ve got some amazing friends who are avid hunters. I’ve recently picked up a very nice 30-06, so that I might be able to join in some hunts in the future, but for now I’ll admit that this bison was a gift, not my own harvest. We love gifts like this!
I pulled these steaks out of the freezer and noticed that we still had some Alaskan crab from the Haines Packing Company left over from our anniversary dinner. I thought ‘What’s more Yukon than bison and crab surf and turf?’ Not much.
I couldn’t, in all good conscience, serve potato salad and coleslaw with bison and crab, so I opted for baked potatoes and Green Giant veggies. Both done in the microwave to save time.
There’s not much difference, really, between cooking a bison steak and cooking a beef steak. I’m using the same ingredients for the most part. The really big difference is that because bison is so much leaner than beef, you really don’t want to overcook it.
I mean, not that I ever overcook beef, but bison is going to start getting really tough about the same time as it gets close to medium rare. If you let it get as far as medium, you’re going to need to borrow grandma’s dentures to pre-chew it.
If you like your steak medium or well-done, you’re probably going to want to skip this recipe as you’ll be disappointed. If, on the other hand, you like anything from blue rare to slightly just under medium rare, you’ll love it!
