The Perfect Bison Steak

Written By Theresa Stangel

Ingredients

  • 100% grass fed & finished Bison Steak

  • 1 - 2 tsp. Bison Fat, Butter or Oil with high smoke point

  • Salt, Pepper, and Garlic, to taste

    • Montreal Steak Seasoning is another great and easy option

Directions

  • If finishing the steak in the oven or on the grill, pre-heat your oven/grill.

  • In a skillet, cast iron suggested, heat the fat/butter/oil over medium high to high heat.

    • If I have a steak with some extra fat, I will trim that and use that for this step.

  • While the fat/butter/oil is heating, season one side of the steak. The seasoning should be used to enhance the flavor of the meat, not mask it.

  • Once the fat/butter/oil quite hot, prior to it reaching its smoke point, place the seasoned side of the steak down into the pan.

    • USE CAUTION! The oil is VERY HOT and may splatter.

  • Cook steak for 3 or so minutes on thick cuts, quicker on thin, or until a nice sear/crust forms. Season the raw side of the steak.

    • While the steak is cooking, leave it alone. Don’t move it around in the pan or press down on it.

  • Once sear/crust has formed, flip the steak and follow the same process for the other side.

  • Once seared, finish in the pan, the oven, or on the grill. On thin cut steaks, the steak may cooked through during the searing.

  • Cook until desired doneness. 130°-135° is suggested.

  • Let rest for 10 minutes. DON'T SKIP THIS STEP! The steak will reach a perfect medium rare/medium. Resting also allows the juices to redistribute throughout the steak.

  • Enjoy!

Theresa Stangel
Next

Shredded Bison