Wyoming Grilled Buffalo Ribeye Steak Plate
Wyoming high plains tradition reading a bone-in buffalo ribeye steak grilled hard for a deep char then rested under herb butter, plated with smashed Yukon Golds and grilled broccolini for the Mountain State weekend steakhouse plate of clean game depth.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat both ribeyes dry and bring to room temperature 30 minutes ahead. Halve potatoes if larger than a golf ball. Trim broccolini. Mince 6 garlic cloves, smash the remaining 2. Pick and finely chop rosemary and thyme. Halve both lemons.
Boil
Bring potatoes to a boil in salted water over high 5 minutes. Drop to medium, simmer 16 minutes until fork-tender. Drain. While potatoes cook, season both ribeyes with 1 tsp fine sea salt and 0.5 tsp black pepper, rub each with 1 tbsp neutral oil.
Build
Melt 60g butter in the dry pot over low 60 seconds. Add 2 tsp rosemary, 2 tsp thyme, minced garlic 30 seconds. Tip potatoes back in with milk and 0.5 tsp fine sea salt, smash roughly with a fork until creamy-textured.
Sear
Heat a large grill pan over high 5 minutes until smoking hot. Lay both ribeyes undisturbed 4 minutes per side for medium-rare, internal 130°F (54°C). Transfer to a board.
Rest
Top each ribeye with smashed garlic, remaining 1 tsp rosemary and thyme, and remaining 10g butter divided between them. Tent loosely with foil, rest 8 minutes. Meanwhile, toss broccolini with 1/4 cup olive oil, red pepper flakes, 0.5 tsp fine sea salt.
Grill
Lay broccolini on the same hot grill pan 4 minutes total, turning once, until charred at florets and crisp-tender.
Plate
Mound smashed potatoes on each plate, lay ribeye over with all butter-herb juices spooned across. Drape broccolini alongside, finish each steak with flaky salt and remaining 0.5 tsp black pepper, rest 1 lemon half on rim of each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.