Rib Eye Steak

Sauteed With Fresh Herbs and Mushrooms

Marinade:
2 tbsp. Soy Sauce
2 tbsp. Olive Oil
1 tsp. Minced fresh Oregano, or ½ tsp. Dried Oregano leaves
1 tsp. Minced fresh Tarragon, or ½ tsp. Dried Tarragon leaves
Few drops Tabasco Sauce
Few drops Worcestershire Sauce

2 Bison Steaks (8 to 10 ozs. each)
½ lb. Mixed fresh Mushrooms, sliced
3 tbsps. Butter or Olive Oil
Salt and freshly ground Black Pepper to taste
Fresh Oregano or Thyme sprigs for garnish

Combine all ingredients for marinade and marinate steaks for 2 to 3 hours at room temperature. Remove steaks from marinade and pat dry with paper towels.

In large skillet, sauté mushrooms in tbsp. of butter for 2 to 3 minutes. Remove from pan and keep warm. Add remaining 2 tbsp. butter to skillet and sauté bison steaks until rare, 1 ½ to 2 minutes per side. Season with salt and pepper. Serve steaks topped with sautéed mushrooms. Garnish with oregano sprigs.