“What’s the difference between steak and bison?”
“Different species, I guess.”
“OK, what’s the difference between bison and buffalo?”
“When we eat steak, is that cow meat or bull meat?”
“Should be both, right? I don’t really know.”
“What’s female bison called in English?”
“If we order bison today, is it mostly female or male?”
“We should ask our waitress.”
Did this ever happen to you? A small group of people raise questions after questions (sometimes stupid ones) trying to find reasonable answers from each other. Everyone attempted to bust out their smart phones and Google the answers but no one did it because they wanted to keep the conversation going.
That’s what happened when we took Nate, one of Han’s entrepreneur friends from Canada to Ted’s Montana Grill during his visit in late February. Interestingly, we all shut up when our glorious food arrived on the table. Nobody cared about those questions and answers anymore…
I must say, this part of the country produces FANTASTIC steaks. The kind that you’ll regret if you don’t try when you ever find yourself on the south-east side. Ted’s is not a normal steakhouse. It’s a steakhouse that makes not only steak but bison! Did you hear me? Bison! It is the cornerstone of their menu and they serve it more ways than any other restaurant in the world.
My premium cut bison rib eye was humongous and seriously to die for. I like ordering grilled asparagus and mushrooms from the 10 side dish options that the restaurant offers to pair with my meat. After the second time dining at Ted’s, the cooking angel inside of me started telling me that I should make my own restaurant-level steak at home, with a little personal tweaks of course.
So here we go. This perfectly broiled steak and vegetables only takes 30 minutes. Along with a simplified French sauce béarnaise, you will be able to successfully move an amazing dining experience from a steakhouse (minus the price) to your home. Got a bottle of red wine and a few candles? Set up a date right in your dining room!
First and foremost, we need to get the steak right. Strip, rib eye or sirloin will work just fine for this recipe. I used two petite sirloin steaks ($7.99) from Super Target. Next step is to cook a perfect steak with your broiler. It’s fairly easy but it requires your constant attention not to burn your steak as well as yourself!
Since your broiler’s already on, you are going to utilize it even more by broiling asparagus and mushrooms to pair with your perfect steak. It also because it only takes 5 minutes and that’s exactly how much time you need to rest your steak. It never hurts to do a little planning.
In this case, you don’t have to worry about warming up your serving plate before placing the steak on it. Cooked asparagus goes onto the plate first, then steak. What does that mean? Better presentation AND keep your steak warm! Drizzle with a 3-ingredient béarnaise. We are in good business! How much are you going to spend on a homemade fancy dinner like this? Let’s do some math.
Below is a list of the ingredients I got from Super Target for this recipe. It makes 2 servings. Salt, pepper, butter and olive oil are not included.
2 petite sirloin steaks: $7.99
1 bunch asparagus: $3.88 (I only used half of it)
1 8 oz package pre-sliced baby bella mushroom: $2.79
1 6 oz carton lemon yogurt: $0.62
1 1 oz package fresh tarragon: $1.99
Total is $17.27.
Let’s be conservative and roughly count in salt, pepper, butter and olive oil that we are going to use for this recipe, plus tax, leading us to approximately $20 in total, which boils down to $10 per person!
Guess how much that premium cut bison cost me in Ted’s? $30 exclusive of tax and tips!
So…what do you say? 30 minutes and 10 bucks for a perfectly broiled steak with side dishes and an elegant sauce. Are you game? I hope so!Print
- 2 (1 to 1 1/2 inches thick) strip, ribeye or sirloin steaks (I used petite sirloin.)
- 1/2 lb asparagus
- 6 oz baby bella mushroom, sliced
- 1 tbsp fresh tarragon, finely chopped
- 6 oz lemon yogurt
- 2 tbsps unsalted butter, melted
- 1 tsp sea salt, divided
- 1/2 tsp black ground pepper, divided
- 1/4 cup extra-virgin olive oil
- Bring steak to room temperature. Pat dry with a paper towel.
- Place an oven rack 6 to 8 inches below the broiler element. Preheat broiler with an oven-safe skillet on the rack for 20 minutes.
- In the meanwhile, whisk together yogurt, butter and tarragon. Add a pinch of salt and pepper. Set aside.
- Brush 2 tbsps olive oil onto each side of the steak. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper.
- Remove tough root end from asparagus. Arrange a single layer of asparagus and mushroom on a baking sheet.
- Brush the other 2 tbsps olive oil evenly on vegetables. Sprinkle with the rest of salt and pepper.
- When broiler is preheated, turn on your stove burner to high heat.
- Carefully remove the skillet from oven to the stovetop burner with EXTREME CAUTION. Use your thickest oven mitt for this step.
- Place steak in the hot skillet with sturdy kitchen tongs. It should immediately be sizzling once the steak touches the skillet. Sear each side for 30 seconds. Turn off the heat from your stove.
- Bring the skillet with the steak back to your oven. Cook the steak for 2 minutes. Open the oven and carefully flip the steak, using the long tongs. Return to the oven and cook for an additional 2 minutes. At this point your steak will be medium-rare. If you prefer your steak closer to medium, add 2 minutes to the oven time for each side.
- Remove steak from the oven and cover with foil to keep warm as well as allow the steak to rest.
- Now place the vegetables into the oven. Cook for 5 minutes. The asparagus and mushroom should be done at this point. Open the oven and check. Flip and cook for another 2-3 minutes if necessary. Turn off the broiler.
- Divide asparagus between two serving plates. Top with steak and then mushrooms. Drizzle béarnaise sauce over steak and serve immediately.
Please cook with extreme caution during the process as your kitchenware will be extremely hot.
- Serving Size: 2