This savory bison rib eye garnished with smoked salt and pepper is a great skillet entrée that is fast and easy. Owner and executive chef of Skajewski Catering, Nicholas Skajewski, enjoys cooking bison with its healthy qualities and sweet flavor for his clients in Sioux Falls, South Dakota.

For the best results, allow the steak to reach room temperature before cooking. Feel free to substitute any coarsely ground or flaked finishing salt for the smoked salt such as Himalayan salt.

Bison Cowboy Rib Eye with Smoked Salt, Butter & Herbs

Yields: 2 servings

• 2 Tbsp vegetable or canola oil
• 1 (1½-inch-thick) bison bone-in rib eye steak (about 1½ lbs)
• 3 garlic cloves, crushed with side of chef’s knife
• 2 sprigs fresh oregano
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 4 Tbsp cold unsalted butter
• freshly ground black pepper
• smoked salt

Preheat large skillet, preferably cast-iron, over medium-high heat until smoking. Pat rib eye dry with paper towels. Drizzle oil in skillet, then add steak to skillet. Cook 6 to 8 minutes or until internal temperature reaches 125°F, turning every few minutes to evenly sear both sides.

Reduce heat to low; add garlic, herbs and butter. Move rib eye to far side of skillet. Tilt skillet slightly over heat, and baste rib eye with infused butter mixture 3 to 4 minutes, turning once halfway through basting.

Transfer rib eye to cutting board; loosely tent with foil. Let stand 5 to 10 minutes. Internal temperature will rise about 10°F upon standing for medium-rare. Slice rib eye across the grain. Sprinkle with pepper and salt to serve.