Pan Seared Bison Steak
Instructions
Remove the fillets from the refrigerator at least 30 minutes prior to cooking, allowing them to come to room temperature.
Preheat your oven to 400 degrees F.
Pat the fillets dry with a paper towel (this helps them get a good sear) and season amply with salt and pepper. Proteins absorb a lot of salt, so dont be shy, give them a good coating.
Heat enough canola oil to coat the bottom of a stainless steel skillet over medium-high heat. Since the steaks are lean, you will need the help of fat to ensure they dont stick to the pan. You could use a nonstick if that is your only option, but you can get a hotter surface by using stainless steel.
Once you see light wisps of smoke rise from the pan, place the fillets in the pan and sear 1 minute on all sides, making sure not to move the meat around too much, which prevents that delicious crust from forming.
Once seared on all sides, remove pan from heat, place the butter and thyme along the edge of the pan and tilt back until the butter is melted. Using a large spoon, baste the tops of the fillets with butter. Place pan directly into the oven and cook for an additional 4-5 minutes for medium-rare, or until the internal temperature reads 120 degrees F.
Let the bison rest for at least 10 minutes before slicing to ensure all the juices redistribute and you have a tender, juicy steak.
