📝 About This Recipe
Experience the primal elegance of North American game with these succulent, grass-fed bison steaks, seared to perfection in a cast-iron skillet. This Paleo-friendly masterpiece highlights the lean, slightly sweet profile of bison, elevated by the aromatic punch of fresh rosemary and the mellow richness of slow-cooked garlic. It is a nutrient-dense, high-protein meal that offers a sophisticated alternative to traditional beef without sacrificing an ounce of flavor.
🥗 Ingredients
The Steaks
- 2 pieces Bison Ribeye or New York Strip steaks (8-10 oz each, cut 1.5 inches thick)
- 1 teaspoon Coarse Sea Salt (or to taste)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
- 2 tablespoons Avocado Oil (high smoke point is essential)
Aromatics and Basting
- 3 tablespoons Ghee (clarified butter for Paleo compliance)
- 4 sprigs Fresh Rosemary (whole)
- 6 pieces Garlic Cloves (smashed and peeled)
- 2 sprigs Fresh Thyme (optional, for extra depth)
For Garnish
- 1 pinch Flaky Maldon Sea Salt (for finishing)
- 1 tablespoon Fresh Italian Parsley (finely chopped)
👨🍳 Instructions
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1
Remove the bison steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature; this ensures even cooking throughout the lean meat.
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2
Pat the steaks extremely dry on all sides using paper towels. Moisture is the enemy of a good crust; a dry surface guarantees a deep, mahogany sear.
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3
Generously season all sides of the steaks, including the edges, with coarse sea salt and freshly cracked black pepper.
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4
Place a heavy cast-iron skillet over medium-high heat. Allow the pan to get very hot until you see the first wisps of smoke rising from the surface.
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5
Add the avocado oil to the skillet, swirling to coat the bottom evenly.
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6
Carefully lay the steaks into the pan, laying them away from you to avoid oil splatter. Press down lightly with a spatula to ensure full contact.
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7
Sear the first side undisturbed for 3-4 minutes until a thick, dark crust has formed.
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8
Flip the steaks. Immediately add the ghee, smashed garlic cloves, and rosemary sprigs to the empty spaces in the pan.
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9
As the ghee melts and begins to foam, tilt the pan slightly so the fat pools at the bottom with the herbs and garlic.
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10
Use a large spoon to continuously baste the hot, aromatic ghee over the steaks for the remaining 3-4 minutes of cooking.
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11
Check the internal temperature with an instant-read thermometer. For bison, aim for 125-130°F (52-54°C) for medium-rare. Do not overcook, as bison is very lean and will toughen quickly.
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12
Transfer the steaks to a warm plate or cutting board. Pour the remaining pan juices and crispy garlic over them.
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13
Tent loosely with foil and allow the meat to rest for at least 8-10 minutes. This allows the juices to redistribute for a tender bite.
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14
Slice against the grain if desired, sprinkle with flaky sea salt and chopped parsley, and serve immediately.
💡 Chef's Tips
Always cook bison to medium-rare at most; because it lacks the heavy marbling of beef, it can become dry if cooked to medium or well-done. Use a cast-iron skillet if possible, as it retains the high heat necessary for the perfect sear. Don't discard the garlic cloves from the pan; they become soft and buttery and are delicious spread directly onto the meat. If your steaks are thicker than 1.5 inches, you may need to finish them in a 400°F oven for 2-3 minutes after the initial sear. Ensure your rosemary is fresh; dried rosemary will not provide the same aromatic oil infusion during the basting process.
🍽️ Serving Suggestions
Pair with a side of roasted root vegetables or honey-glazed carrots for a complete Paleo meal. Serve alongside a crisp arugula salad with a lemon-truffle vinaigrette to cut through the richness of the ghee. A side of cauliflower mash with chives mimics the classic steak-and-potatoes feel without the starch. For a beverage, a sparkling mineral water with a twist of lime or a robust kombucha complements the gamey flavor beautifully. Add a side of sautéed wild mushrooms to enhance the earthy, forest-inspired notes of the rosemary.