Pan-Seared Bison Steak Perfection

How to Pan-Sear a Bison Steak

Bison steak is a delicious alternative to beef steak. It is leaner, healthier, and cooks faster than beef, so you'll need to adjust your cooking times. Bison has a rich, sweet, and robust flavour with a tender texture.

Ingredients

- Bison steak

- Salt

- Pepper

- Oil or butter

- Garlic (optional)

- Fresh herbs (optional)

Method

1. Season the steak with salt and pepper and let it sit for at least an hour to bring it to room temperature.

2. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat.

3. Place the steak in the pan and sear for 2-5 minutes on each side, depending on the thickness.

4. Flip the steak and sear for another 2-5 minutes, or until it reaches your desired doneness.

5. Remove the steak from the pan and let it rest for 5-10 minutes before slicing and serving.

Choosing the right cut of bison steak

When choosing the right cut of bison steak, it's important to consider factors such as flavour, tenderness, and cooking preferences. Here are some tips to help you select the best cut for your pan-seared bison steak:

• Primal Cuts: In the United States, there are eight primal cuts of bison: chuck, brisket, rib, short plate, short loin, flank, sirloin, and round. Each of these primals is further divided into subprimals and steaks. For pan-searing, popular options include the ribeye, strip steak, and filet mignon.
• Tenderness: The tenderness of the meat depends on the muscle usage. Cuts from muscles that are used less, such as the filet mignon or NY strip steak, tend to be more tender. However, proper preparation techniques can also make tougher cuts, like the chuck roast, melt-in-your-mouth tender.
• Flavour: Some primal cuts are known for their superior flavour. For instance, the rib primal, which yields ribeye steaks, is renowned for its flavour and tenderness. The short plate, while tougher, is also highly flavourful.
• Personal Preference: Consider your preferred level of fat content and marbling. The top sirloin, for example, is naturally leaner, while the ribeye has the most marbling. If you're watching your fat intake, opt for leaner cuts.
• Cooking Method: Different cuts may be better suited to certain cooking methods. For pan-searing, choose cuts that are suitable for grilling or searing, such as the ribeye, strip steak, or filet mignon. These cuts can be simply seasoned and cooked to perfection in a hot pan.
• Availability: Depending on your location, certain cuts may be more readily available than others. Bison meat can often be found at specialty markets or purchased online from reputable sources.

Remember, when selecting your bison steak, opt for high-quality, fresh, or properly frozen meat from a trusted source. With the right cut and proper cooking techniques, you'll be well on your way to a delicious pan-seared bison steak.

Preparing the steak before cooking

Firstly, take your bison steak out of the fridge and let it rest at room temperature for about an hour. This step is important as it helps the steak cook more evenly. While the steak is coming to room temperature, you can prepare the marinade. For a simple marinade, mix extra-virgin olive oil with minced garlic. You can also add some herbs like rosemary or thyme for extra flavour. Brush this mixture over the steak and let it sit while the flavours are absorbed. Alternatively, you can use a dry rub of salt and pepper on both sides of the steak and leave it covered in the fridge for a day or two. This dry curing method helps the salt penetrate the meat and enhances the flavour.

If you want to go the extra mile, pierce both sides of the steak with a fine-toothed fork, then massage in a marinade of olive oil, a squeeze of lemon and pepper. Leave the steak to marinate for 4 to 24 hours for maximum flavour.

Once the steak has been marinated to your liking, it's important to pat it dry with kitchen paper. This will help the steak form a nice crust when seared in the pan. After patting it dry, rub the steak with olive oil and season generously with salt and pepper, or your chosen spice mix. Leave the steak to rest for a couple of hours before cooking to allow the seasoning to penetrate the meat.

Now your bison steak is ready for the pan! Remember, bison is leaner than regular beef, so adjust your cooking time accordingly to avoid overcooking. Enjoy cooking your delicious bison steak!

Heating the pan

First, choose the right pan for the job. A cast-iron skillet or a French steel pan is ideal. Cast iron skillets are great heat retainers and can give you a nice, even sear. French steel pans, on the other hand, are commonly used in restaurants and have superior non-stick qualities, making them excellent choices as well.

Next, heat your chosen pan over medium-high heat. This is a crucial step as it ensures your steak gets a nice sear. You'll know your pan is ready when it's hot—simply add a couple of tablespoons of a high-heat tolerant oil like avocado oil or canola oil. You'll know the oil is ready when it starts to shimmer.

At this point, you can add your seasoned bison steaks to the pan. It's important to note that your steaks should be at room temperature before they go into the pan. This ensures even cooking. Also, make sure to season your steaks generously with salt and pepper at least an hour before cooking, or up to three days in advance for maximum flavor and tenderness.

Once the steaks are in the pan, leave them to sear for about 2-4 minutes, depending on the size and thickness of your steaks. Don't move them during this initial searing process. For thicker cuts, like a 2-inch-thick steak, you can go for a longer sear.

After the first side has seared, it's time to flip your steaks. Use tongs or a spatula to avoid piercing the meat and losing those delicious juices. Sear the other side for another 2-4 minutes, again depending on the thickness of your steaks.

If you're adding butter, garlic, and herbs to your steak, do so halfway through the cooking process. This will ensure your butter doesn't burn and affect the taste of your steak.

Finally, use an instant-read thermometer to check the doneness of your steak. For a rare steak, aim for an internal temperature of 120°F-125°F; for medium-rare, 120°F-130°F; and for medium, 140°F-150°F.

And that's it! You've now mastered the art of heating the pan for the perfect bison steak sear. Remember, practice makes perfect, so don't be afraid to give it a few tries to get your desired results. Enjoy your delicious, juicy bison steak!

Cooking the steak

• Let the bison steaks sit at room temperature for about 30 minutes. Brush the steaks lightly with oil and season with salt and pepper.
• Heat a cast-iron skillet or French steel pan over medium-high heat. When the pan is hot, add a couple of tablespoons of oil. When the oil is shimmering, add the steaks.
• For a 1-inch thick steak, cook for approximately 3 minutes on the first side and 2 minutes on the second side for medium-rare. For thicker cuts, extend the cooking time by 1 minute per half inch per side for a medium-rare doneness.
• Flip the steak using tongs and cook for another 2 minutes, or until it reaches your desired doneness.
• For a rare steak, look for an internal temperature of 120–125ºF, for medium, 140–150ºF, and well done is around 160–170ºF.
• Remove the steak from the pan and let it rest for 5 minutes before serving.

Tips

• Bison steaks are leaner than regular beef, so they require less cooking time and will be dry if overcooked.
• Bison is typically a couple of dollars a pound more expensive than beef.
• Bison is a more sustainable option than beef and is usually raised without the use of hormones or antibiotics.
• Bison has a slightly sweeter and more robust taste than beef, with a hint of richness.

Resting the steak

The ideal resting time for a bison steak is around 5 minutes. During this time, the steak's juices will redistribute, ensuring a juicy and flavourful bite. This brief resting period also allows the steak to cool slightly, making it easier and safer to handle when slicing or serving.

While resting the steak, you can use this time to prepare any side dishes or sauces that you plan to serve alongside your bison steak. For instance, you could make a red chimichurri sauce or simply melt some herb butter to pour over the steak.

Remember, the goal is to serve the steak while it's still hot, so don't rest it for too long. After the resting period, your bison steak will be ready to slice and serve!

Frequently asked questions