
Category
Dinner
Servings
1
Prep Time
10 minutes
Cook Time
5 minutes
Bison, like Elk and other game animals, are very lean. They are grass fed animals. If they overcook, they will become hard. It is best to eat these at a maximum temperature of medium. The longer it is cooked, the more gamey it will taste.
AuthorChef Louis Sheppard
Ingredients
-
1 - 12 Ounce Bison Sirloin (roughly 1.25 inches thick)
Flaked Sea Salt
Olive Oil
1 Tablespoon of Rosemary Butter
Temperatures for steak
Rare: 120° F to 125° F.
Medium rare: 125° F to 130° F.
Medium: 135° F to 140° F.
Medium well: 145° F to 150° F.
Well done: 160° F and above.
Directions
Rosemary Butter
It is relatively simple recipe and very tasty! It is almost better to use a whole stick of Unsalted Butter, a sprig of Rosemary, 2-4 Garlic cloves and a pinch of salt. Bring butter to room temperature. Chop of Rosemary into small pieces. Mince Garlic. Mix all together and whip the butter. Place in the refrigerator and let harden. *For a richer flavor, try roasting the Garlic!.
Pan-Sear Bison Ribeye
Remove steak from the fridge 45 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Pat dry the steak to remove any moisture. Season both sides generously with salt!.
Using a cast iron pan, turn on the stove top to a medium high temp. Add olive oil (or whatever oil you use), allow the skillet to get to very hot. Place the Bison Ribeye face down and sear undisturbed for 1 minute. Move the Bison Ribeye around the edge of the skillet for the remaining minute. Flip the Bison Ribeye and repeat. This will give your Bison Ribeye a nice seared edge.
In separate sauce pan, melt 1 tablespoon of Rosemary Butter.
Remove the Bison Ribeye from the skillet and place on cooling/baking rack to let the juices rest.
Plate the Bison Ribeye and pour the melted Rosemary Butter on top.
Plate the Bison Ribeye and pour the melted Rosemary Butter on top.
This recipe is ideal for a medium rare cooked steak.
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