8 oz. boneless bison ribeye
fresh parsley, chopped
rosemary and thyme, chopped
salt & fresh cracked pepper, to taste
clove of garlic
3 red potatoes
- Remove meat from freezer, defrost for 30+ minutes. Meanwhile, place potatoes in a medium pot, cover with water, season with salt, and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 8-10 minutes total. Drain and set aside.
- Finely chop thyme and rosemary. Cut cooled potatoes into quarters.
- Preheat your cast iron or non-stick pan on high heat. Coat with a thin layer of oil. Salt and pepper the meat liberally, then place in the pan just as the oil starts to smoke. Let it sear on the high heat for about 4 minutes. Do not move the meat!
- Turn steak once using tongs to flip. Continue cooking on medium-high heat for about another 3 minutes for a perfect medium steak, 2 minutes for rare.
- Add 3 tablespoons butter, garlic, whole rosemary sprigs, and whole thyme sprigs to the skillet and continue to cook, flipping steak occasionally, and basting any light spots with foaming butter. To baste, tilt pan slightly so that butter collects by the pan’s handle. Use a spoon to pick up butter and pour it over steak.
- Let meat rest 15 minutes before slicing. Return skillet to medium-high heat and add remaining butter. When foaming subsides, add potatoes, cut-side down. Cook, shaking pan occasionally, until potatoes are deep golden brown and crisp, about 8 minutes. Add chopped rosemary and thyme, season with salt and pepper, and toss to coat potatoes. Cook, tossing and stirring, until fragrant, about 1 minute.
- Transfer potatoes to a serving platter with a slotted spoon, leaving excess fat behind. Increase heat to high until leftover fat is smoking. Pour over resting steak. Discard garlic, rosemary, and thyme sprigs. Place steak on serving platter and serve immediately, garnished with fresh parsley.
The last of my precious upstate NY bison acquisition from my much-deserved Spring Break in Montreal. I overcooked the last bison steak, so this one had to be medium-rare for sure. If I had time and space, I would definitely roast a head of garlic in foil for 1 hour on 350 deg F. They’re utterly delightful — I still remember my first time at the tapas restaurant in Ithaca, Just a Taste.