Perfectly Seared Bison Steak
This bison steak is all about tender, juicy meat with a rich, savory flavor. High heat and simple seasoning are the keys to locking in its natural juices. Ending with a short rest keeps each bite succulent and full of flavor.
Ingredients
- 1 pound bison steak about 1 to 1.5 inches thick
- 1 tablespoon butter
- 1 clove garlic smashed
- 1 sprig fresh thyme optional
- Sea salt
- Freshly ground black pepper
Instructions
- Bring to Room Temperature: Take the bison steak out of the fridge about 30 minutes before cooking.
- Season: Pat it dry, then sprinkle generously with salt and pepper on both sides.
- Preheat Your Pan: Set a cast-iron skillet over high heat until it’s very hot (lightly smoking).
- Sear the Steak: Gently place the steak in the skillet. Cook for 3–4 minutes on each side for medium-rare.
- Baste (Optional): Add butter, smashed garlic, and thyme to the pan. Tilt the skillet and spoon the butter mixture over the steak for extra flavor.
- Check the Temperature: Aim for an internal temperature of 130–140°F (54–60°C).
- Rest the Steak: Transfer the steak to a plate or board, tent loosely with foil, and rest for 5–10 minutes.
- Slice and Serve: Slice against the grain for tenderness. Plate and enjoy immediately.
Notes
• Bison cooks faster than beef because it’s lean, so keep an eye on it.
• Overcooking can make the meat tough.
• A meat thermometer helps achieve the perfect doneness.
• Overcooking can make the meat tough.
• A meat thermometer helps achieve the perfect doneness.