Rib-Eye Steaks with Bison Spices

Rib-Eye Steaks with Bison Spices
  • 4 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time


Add all
  • rosemary infusion:

  • 1/4 cup
    (60 mL)

    red wine

  • 2 to 3 sprigs

    fresh rosemary

  • 1/2 cup
    (125 mL)

    reconstituted demi-glace sauce

  • bison spices:

  • 2 tsp.
    (10 mL)

    black peppercorns

  • 2 tsp.
    (10 mL)

    juniper berries

  • 1/4 cup
    (60 mL)

    olive oil

  • 4 x 5 1/2 oz
    (4 x 160 g)

    rib-eye steaks


Rosemary infusion:

Warm the wine over low heat. Add the rosemary and let infuse for 5 minutes. Blend in the demi-glace and simmer for 5 minutes. Set aside. Bison spices

Crack the peppercorns and juniper berries together. Sprinkle the spice blend over the steaks. In a frying pan over medium-high heat, sauté the rib-eye steaks 2 at a time in half the oil for 2 to 3 minutes per side. Remove. Keep warm. Serve with the rosemary infusion.

Source: Chef José Trottier

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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