Char Grilled Bison Ribeye Steak with Creamed Corn and Spinach

For the Steaks

4ea. 10-12 oz. Bison ribeye steaks

4 Tbsp. extra virgin olive oil

Salt, granulated garlic and ground black pepper to taste

For the Creamed Corn and Spinach

6 ears of sweet corn, kernels cut off the cob

¼ stick butter

1 pkg fresh spinach for salad

½-cup heavy whipping cream

Salt and black ground pepper to taste

Preheat charcoal grill one hour before you want to start cooking. Coals should be ash gray and glowing red. Brush grid well to remove and charred remains from previous cookouts.

Coat steaks well with Olive oil, on both sides rubbing into muscle. Season both sides well with salt, granulated garlic and ground black pepper. Let Bison Ribeye steaks set 15-20 minutes before cooking to allow seasonings and oil to form a seasoned film. When ready to cook, place steaks on grill and turn often to prevent burning. If flare-ups occur, snuff fire with grill lid. Cooking time for a 1” boneless Bison steak over direct heat should be about 4-5 minutes per side. If doneness is in doubt, cut into steak to see if it is done to your desired degree. Steaks should rest on a platter in a warm place 10-15 minutes before eating to let the juices redistribute through the meat.

I was at the grocery store late Saturday night and there were corn shuckings and silk all over the floor in the produce section. It seems that everyone is crazy about the fresh Olathe corn which is now available in the stores here in Colorado. It looks good but compared the corn I am used to in Nebraska at this time of year the ears look sort of small and pathetic! I sure don't miss the humidity but the corn.....ooh the corn! This recipe is great for a Sunday afternoon or when ever you have the time to start a charcoal fire in the grill and wait for it to burn down so that the briquettes are the perfect shade of gray to char the steaks. I also like to coat my steaks lightly with olive oil and seasonings and let it rest. My father taught me this and he always used Wesson oil, I like to use olive oil for the taste! While the charcoal is burning down you will have time to cut the corn kernels from the fresh ears. You could cheat and use frozen but at this time of year fresh is the way to go!