NBB Steak Night

The other night was NBB steak night for the four of us, and we cooked up a few ribeyes.

We hit ‘em with some smoke and some heat in the Traeger — and then finished them in a smoking-hot cast iron skillet with some clarified butter in the pan.

(If your pan is not literally smoking, you’re gonna need a little more cowbell.)

We let ‘em rest a few minutes, sliced them against the grain, and then we commenced our attack.

Since we sell our bison by the quarter, half, or whole animal, our bison go to our awesome customers.

But whenever we’re running low we snag a quarter for ourselves, and the steaks disappear faster than front teeth at an unsupervised kids piñata party.

The steaks are simple, and we cook them simply.

It’s nature at its finest — sunlight, water, soil, grass, fresh air — and we love eating it.