Name: Grilled Bison Rib-Eye Steaks
Cook time: 30 min
Total time: 30 min
Yield: 4 to 6 servings

Chef Eduardo Garcia is a testament to the human spirit. After traveling the world as a yacht chef, he returned home to Montana where he lost his forearm in a tragic hunting accident. He overcame hardship to rediscover his passion for life and cooking. He now inspires others facing life-altering challenges.

Eduardo Garcia

Eduardo Garcia's Grilled Bison Rib-Eye Steaks

Grilled Bison Rib-Eye Steaks

Meet The Creator

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The essence of this dish is bold, simple, messy, off-the-coals shrimp that are finger-licking good. You’ll want to eat the heads, tails, and everything in between, including the shells. At its simplest, the word adobo comes from the verb adobar, which means “to marinate.” Originally adobo was used to describe a Spanish pickling sauce made of olives, vinegar, and spices. Chile-based Mexican adobo, like Spanish adobo, is often used as a marinade for meat and seafood. A protein marinated in adobo is referred to as adobada. Adobo can be thinned out with broth to make a sauce, turned into the base of a stew, or used as a condiment. Here adobo does triple duty as a marinade and brushing sauce for jumbo shrimp as well as being served as a spicy dipping sauce alongside.

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From an early age I always liked veggies. I would always reach for them first at the dinner table and green beans are one of my favorites. I just LOVE green beans! Grilling them adds a wonderful smoky flavor and char and my sweet and spicy sauce takes them to the next level.

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Argentinian culture is no doubt synonymous with beef, and the asado, or barbecue, is practically the national pastime. The festivities begin with empanadas while the wood fire is prepared. Once the coals are hot, faster cooking meats like chorizo and morcilla (blood sausage) are first on the grill and sooner in people’s mouths. Then come costillas (short ribs), sweetbreads, tripe, and tri tip steak. Mirta likes to serve a salad of lettuce, cherry tomatoes, and rings of white onion dressed with balsamic vinegar and olive oil alongside.

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My dad inspired this grilled cheese method with a drizzle of maple syrup. The salty-sweet crunch is so loveable and really nostalgic for me. The combo of cheese and butter plus maple syrup and toasty bread is magic. Any good melting cheese will work.

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Grilled Bison Rib-Eye Steaks

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