Seared bison sirloin steaks

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You can see we had to de-activate the smoke alarm in the background, because of all that sizzle.

Adapted from Marcus Samuelsson, Red Cedar Bison Ranch, and The Bison Council

Ingredients:
0.5 lbs of bison sirloin (purchased here!)
olive oil and butter
salt and cracked pepper
1 garlic clove, crushed
thyme

Directions:
Defrost frozen bison meat at room temperature for 30 minutes. Preheat oven to 400 deg F. Season both sides generously with salt and freshly cracked black pepper. Add enough oil to cover the bottom of the pan.

Once you see light wisps of smoke rise from the pan, place the meat in the pan and sear 1 minute per side, 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. Add your crushed clove of garlic to the pan and thyme, rosemary, or sage. Add more olive oil if needed. Add butter, tilt the pan and baste the steak using the melted 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.

Most important: Remove steaks from the pan and allow them to rest at least ten minutes.

The story to acquiring bison meat: I was visiting my Italian friend who I knew in Germany as she was doing a postdoc in Montreal, Canada. To get to and from, I booked rideshares from kangaride because it was cheaper and faster than bus, train, or plane. My driver on the way back back to NYC happened to know of a little bison farm. So we stopped by and I picked up every frozen cut of meat that wasn’t bison burger. And hence, this meal. Bison meat is leaner than beef, and definitely not a product of the meat industry. Bon appetit!

~Jessica

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