The Wild Flame: A Fourth of July Grilling Collection

Fire with Intent. Flavor with Authority.   This Fourth of July, we’re taking the grill to higher ground. The Wild Flame is more than a celebration—it’s a challenge to cook boldly. With three extraordinary cuts—from bison to ostrich to American Wagyu—this is your guide to commanding fire like a master. Each recipe brings out the soul of the cut, the thrill of the grill, and the kind of flavor that turns eaters into storytellers. Let the smoke rise.

🔥 1. Mesquite-Grilled Bison Ribeye with Charred Shallot Butter

Overview:   A lean, flavorful cut that rewards attention. Mesquite smoke, charred shallots, and a touch of butter fat bring it all into balance.

You’ll Need:

• 1 World Class Meats bison ribeye

• Kosher salt, coarse ground pepper

• 2 shallots, halved lengthwise

• 3 tbsp unsalted butter

• 1 tsp olive oil

• Mesquite wood or chips

Instructions:

1. Prep the Ribeye:   Pat the bison dry. Season generously with salt and pepper. Let sit at room temp for 30 minutes.

2. Char the Shallots:   Over medium flame, grill shallots cut-side down until blackened and soft (~6–8 min). Roughly chop.

3. Make the Butter:   In a cast iron over low flame, melt butter with olive oil. Add chopped charred shallots. Sizzle briefly. Set aside.

4. Grill the Bison:   Sear over mesquite flame—2.5 to 3 minutes per side for medium-rare. Let rest 5–7 minutes, tented.

5. Finish & Serve:   Spoon charred shallot butter over the sliced ribeye. Serve simply. Let the smoke do the talking.

   
   

> Fire Note: Bison’s leanness means less forgiveness. Don’t walk away. Don’t wing it. Trust your instinct and your tongs.

🔥 2. Reverse-Seared American Wagyu Zabuton with Smoked Garlic Glaze

Overview:   The zabuton (a.k.a. Denver steak) is rich, deeply marbled, and thrives under a reverse sear. Start low, finish fiery.

You’ll Need:

• 1 Zabuton cut from World Class Meats American Wagyu

• 4 cloves garlic, skin-on

• 2 tbsp soy sauce

• 1 tbsp aged balsamic

• 1 tsp honey

• Salt & coarse black pepper

• Hickory wood

Instructions:

1. Season & Set:   Salt the steak lightly and bring to room temp. Set grill to indirect heat at ~250°F, adding hickory for smoke.

2. Smoke & Slow Cook:   Place steak away from direct flame. Cook until internal temp hits 115°F (about 30–40 min).

3. Sear Hot:   Crank heat. Sear each side quickly for crust—about 60–90 seconds per side. Let rest 10 minutes.

4. Make the Glaze:   Grill garlic cloves until soft. Squeeze out, mash with soy, balsamic, honey. Brush over the hot steak.

> Grillmaster Insight: Don’t glaze too early. The sugar can burn fast. Hit the steak after the sear for gloss, not bitterness.

🔥 3. Ostrich Filet Skewers with Citrus-Ancho Marinade

Overview:   Surprisingly beefy, ostrich loves high heat and bold flavors. This marinade brings acidity, fire, and brightness.

You’ll Need:

• 1 lb ostrich filet, cut into 1.5” cubes

• Juice of 2 oranges

• Juice of 1 lime

• 1 tbsp ancho chili powder

• 1 tsp ground cumin

• 3 cloves garlic, minced

• 2 tbsp olive oil

• Salt

• Skewers

Instructions:

1. Marinate:   Mix all ingredients (except ostrich). Pour over the meat in a sealed bag. Marinate 12–24 hours.

2. Prep the Fire:   Bring grill to medium-high. Oil grates. Soak skewers if using wood.

3. Grill Time:   Thread meat onto skewers. Grill for 2–3 minutes per side until nicely charred. Target medium-rare.

4. Serve:   Rest briefly. Hit with a final squeeze of lime and a touch more salt.

> Pitmaster Tip: Ostrich cooks fast—lean means no margin for overthinking. Trust your eyes. Char = flavor. Pink = perfection.

🥩 Order the Featured Cuts & Get the Recipes

Step up to the flame. Your Fourth deserves it.