Yellowstone and Bison Steaks, its what’s for dinner

We took a trip out west a few years ago. We visited Spokane, Washington, parts of Montana, Wyoming and made a pitstop at Yellowstone National Park. We went towards the end of April, part of the park was still closed but it was absolutely breathtaking the sites and of course Old Faithful was faithful. It was my first time traveling through that part of the country and the magnificence of this part of our country was surreal. The majestic scenes, the wide open spaces, and the wildlife made you realize how beautiful our planet truly is and how we should support our national parks. President Roosevelt realized this and did his part to preserve the beauty and we should too. As we drove through the park, you would be amazed at what you might see going down the road. We even got to pass some bison who happened to be taking a morning stroll through the park.

Some of the best sites were driving around in Yellowstone and throughout Montana. We saw several ranches along with bison roaming in the park.

We intend to take our girls out there when they are a bit older and can enjoy the beauty and education of the national park. We stayed at a quaint B&B in Gardiner, Montana. Yellowstone Suites B&B was beautifully done and made us feel right at home. The old victorian style home is near the northern entrance of Yellowstone which was perfect for our trip. It is located just a few blocks away from Roosevelts original entrance. I highly encourage you to go through that entrance. You can see if the opening picture the arch in the background. We ate out at one of the restaurants in town. The town of Gardiner made you feel as though you were back in the wild west with a one street town with their saloons and shops with the mountains as your backdrop. The Yellowstone Mine Restaurant was spot on with authentic decor and great food. I had the bison burger which hit the spot after a cold jaunt walking around Yellowstone.

At home, we wanted to bring a bit of the park and the mountains to our table. We decided on a cold November night to make Bison steaks, roasted brussel sprouts, and sweet potato. Naturally, I wanted a bit of a Kentucky twist and added some home grown products to the table.

The Bison is seasoned with Montreal Steak Seasoning, garlic and celery flakes. The sweet potato has Kentucky proud sorghum from my hometown of Cadiz, Kentucky. The brussel sprouts have bacon and honey drizzled over them after roasting them in the oven. This was a fantastic meal grilled and cooked at home.

Bison Steaks

4 Ribeye Bison Steaks

2 Tablespoons of Montreal Steak Seasoning

1 Tablespoon of garlic

1 teaspoon of celery flakes

1 teaspoon of dried minced onion

Take seasoning and mix, then apply to one side of the steak. Let it rest and let the steak come to room temperature. Preheat your grill. It is always best to let your steak sit out a while before grilling. Cold steaks on a hot grill do not cook as well. Grill steaks to your likeness.

Brussel Sprouts with bacon and honey

Brussel sprouts 2 cups sliced in half

1 Tablespoon of honey

1/2 cup of bacon – cut into diced sized pieces (you can by these precooked and add towards the end)

Salt and pepper to taste

Preheat oven to 375 degrees, sprinkle your brussel sprouts with salt and pepper on a non-stick cookie sheet. Add your uncooked bacon to the pan and cook for 15-20 minutes depending on the size of the sprouts.

Once out of the oven, drizzle honey and add a touch more salt to the sprouts and serve. YUM!

Just look at majestic beauty of Montana

Hope you enjoy!!!!


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