Bison strip loin steaks

IMG_20180422_183840.jpgAdapted from Sayers Brook Bison Farm and The Bison Council and North Fork Bison

Ingredients:
vegetable oil
sea salt
black freshly ground peppercorns
butter
4 large shallots
2 garlic cloves, chopped
thyme leaves crushed from 2 sprigs
button mushrooms (optional)

Directions:

  1. Preheat oven to 375°F.
  2. In a large skillet, heat 2 teaspoon of oil on medium-high. Add steaks and season with salt and pepper or your favorite herb.
  3. Sear on high heat for 1½ – 2.5 minutes per side (top and bottom only!). Set aside meat for a moment.
  4. Add mushrooms to the pan is smoking. Cook, about 10 minutes or until a pleasing golden colour. Add thyme and garlic, salt and pepper. Add butter, shallots, and peppercorns to cast iron skillet, and sauté until browned and caramelized. Stir often to prevent burning.
  5. Transfer meat to an oven-safe pan and roast 3-4 minutes.
  6. Rest for 5-10 minutes under tin foil. Serve with carbohydrates of your choice (I used Giovanni Rana spinach & ricotta ravioli).

~Jessica

P.S. I overcooked mine so it wa tough and barely edible, although flavorful. Next time I would only sear 1.5 minutes per side, and only top and bottom, not the sides, then I would only roast at 375 deg F for four minutes total, not four minutes per side and flip. Revised above to save you the trouble!

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