Grilled Bison Ribeye With Browned Herb Compound Butter

• 2 bison ribeyes - mine were 6 oz portions
• 3 tablespoons good quality salted butter - I like Kerrygold
• 1 teaspoon rosemary, minced
• 1 teaspoon lemon thyme, minced
• 1 teaspoon sage, minced
• 1 teaspoon oregano, minced
• 1 small glove garlic, pressed
• kosher salt and pepper

1. Approximately one hour before cooking, take out your bison steaks and season them well with kosher salt and pepper. Let them rest while you prepare the butter and heat the grill.
2. For the compound butter, melt the butter in a small saucepan over medium heat until it turns brown and smells nutty. Add the herbs and garlic for about 1 minute. Remove from heat and let cool. Depending on the type of butter you used, it may solidify somewhat at room temperature or you may need to refrigerate slightly to get it semi-solid and spreadable.
3. Over a medium high grill, cook the ribeyes for 4 minutes per side (note that my ribeyes were small - 6 oz - if yours are bigger adjust cooking time accordingly - you want the meat to have a nice crust but have soft give and be relatively rare). Spread on some of the browned butter ( you may have butter left over ). Make a nice tent with foil over your steaks (elevated so that it doesn't get into the butter) and let it rest for 5 minutes or so and the butter melts. Serve with some nice crusty bread to soak up the juices mixed with the butter!

bison ribeyes, butter, rosemary, lemon thyme, sage, oregano, garlic, kosher salt

Taken from food52.com/recipes/36596-grilled-bison-ribeye-with-browned-herb-compound-butter (may not work)