Bison ribeye with real wasabi.
It's leaner than cow, so I chose to reverse sear it in the oven to 128F then use a hand torch (butane) to char the outside.
The wasabi adds a fresh bright element to the deep grass game flavor of the bison.
https://nostrcheck.me/media/public/nostrcheck.me_4452448961446954831695418186.webp
I recently learned most of the wasabi out there is fake. Wonder if I would like the real stuff
I buy 10 of these at a time and keep em in the freezer. From Shizuoka.
https://www.amazon.com/Authentic-Japanese-Shizuoka-Wasabi-Tamaruya/dp/B0826TNXDH/
Do you add butter or some fat when grilling an otherwise lean cut? Looks great, and the wasabi sounds terrific.
In this case I didn't; opted for very gentle cooking so I could streamline dinner.
Butter basted with garlic and thyme/rosemary would be awesome.
A poached egg could also work.
Extra fat not a bad idea.
I stewed up a slab of beef neck yesterday and the first thing I smelled after it started boiling was corn.
I cannot comprehend why they feed corn grains to cows. How on earth could it possibly be more efficient than hay???
