Bison Ribeye with Mushroom Rosemary Wine Reduction Sauce

Growing up, steak was always a special treat in our family. We rarely had it in but I remember each time we did, my father in particular had a twinkle in his eye and a little excited look on his face! Though my mom was an excellent cook, she wasn’t the most innovative when it came to “American food” as she would call steak. Her preparation, a fairly straightforward broiled in the oven served with steak sauce was exactly what you would expect from a suburban kitchen in the 1980s. But it didn’t matter because steak was still steak!

So it only makes sense that whenever I decide to make steak, I think of my dad and his excitement over it. Though you can certainly make steak any time of the year, my family always reserved it for special occasions like Father’s day. But whether you save it for Father’s day, someone’s birthday or to celebrate a personal milestone, steak isn’t hard to make at home and is actually a fairly quick meal, something you can do for a weeknight dinner even if you’re in the mood. And, of course, Omaha Steaks makes it easy to do, with delivery options of various cuts.

Pan searing steak in skillet is probably the easiest method for most people. Common kitchen wisdom has people searing their steaks on cast iron skillets because you can get a really great crust on the steak. But since I’ve chosen to make a mushroom wine reduction to serve with the steak, cast iron isn’t the best choice. The red wine acidity will pit the cast iron and also pick up a metallic taste from the skillet unless it’s really well seasoned. So for those of you who only rarely use your cast iron cookware, don’t worry, this recipe is perfect for you!

Bison Ribeye with Mushroom Rosemary Wine Reduction Sauce