Pan-Seared Bison Steak Perfection

How to Pan-Sear a Ribeye Steak

Pan-searing is a great way to cook a ribeye steak, creating a juicy texture and flavourful crust. This method is simple and will result in a perfectly cooked steak with a crispy crust.

Ingredients

- Ribeye steak (boneless or bone-in)

- Salt and pepper

- Oil with a high smoke point (avocado, ghee, peanut, canola, olive)

- Butter

- Garlic cloves

- Fresh herbs (rosemary, thyme)

Method

1. Remove the steaks from the fridge 20-30 minutes before cooking and allow them to come to room temperature.

2. Heat a cast-iron pan over medium-high heat.

3. Pat the steaks dry with paper towels and season with salt and pepper.

4. Add oil to the pan and heat until shimmering.

5. Sear the steaks for 3-4 minutes on each side, allowing a crust to develop.

6. Reduce the heat to medium and add butter, garlic, and herbs to the pan. Spoon the seasoned oil over the steaks and cook for an additional 1-2 minutes.

7. Remove the steaks from the heat and let them rest for 10 minutes before serving.

Seasoning: generously season with salt and pepper at least 1 hour before cooking

Seasoning is a crucial step in the process of cooking a bison steak. To get the best results, you should season your steak generously with salt and pepper at least one hour before cooking.

Firstly, it is important to use the right type of salt. Avoid using table salt, and instead opt for kosher salt with thick granules, which will help you achieve an even distribution of salt flavour in every bite.

When seasoning, make sure to coat both sides of the steak, as well as the edges. The amount of salt and pepper you use should be more than you think you need, as the seasoning only sits on the outer surface of the steak. If you were only eating the surface of the steak, it might be too salty, but since you're eating the whole steak, the seasoning needs to be enough to properly season each bite.

After seasoning, you can press the salt and pepper into the meat with your hands. If you are seasoning the steak more than 30 minutes in advance, you will need to store it in the fridge. Take it out about 30 minutes before cooking and pat it dry with paper towels, as the salt will draw out some juices.

If you are seasoning the steak just before cooking, let it sit at room temperature for 30 minutes after seasoning, and then pat it dry.

In addition to salt and pepper, you can also brush the steak with a small amount of olive oil, clarified butter, or a high-heat oil to help the seasonings adhere to the surface.

Cooking method: searing in a pan or grilling are the best ways to cook a bison steak

Bison steaks are leaner than regular beef, so they require less cooking time and will become dry if overcooked. Searing in a pan or grilling are the best ways to cook a bison steak.

Pan-searing

To pan-sear a bison steak, heat a cast-iron skillet or a French steel pan on medium-high heat. Brush the steak lightly with oil and season with salt and pepper. When the pan is hot, add the oil and, when it is shimmering, add the steak. For a rare steak, cook for 4 minutes on each side; for a medium-rare steak, cook for up to 6 minutes on each side.

Grilling

To grill a bison steak, heat a gas grill to medium-high heat or heat a chimney full of charcoal briquettes. Season the steak with salt and pepper and place it directly over the coals. Grill for 4 minutes for a rare steak or 5 minutes for a medium-rare steak. Flip the steak and grill for another 4 to 5 minutes.

Tips

• Bison steaks should be cooked the day you buy them but can be kept in the refrigerator for up to 3 days.
• To check if your steak is cooked to your preference, use a digital thermometer to test the internal temperature. For rare meat, the temperature should be 120–125ºF; for medium, 140–150ºF; and for well-done, 160–170ºF.
• Bison steak is best enjoyed rare or medium-rare.

Temperature: cook to 120°F (49°C) for medium rare, or 125°F (52°C) for medium

When cooking bison steaks, it's important to remember that they have a lower fat content than regular beef, so they require less cooking time and will become dry if overcooked.

To achieve a medium-rare steak, you should cook it to an internal temperature of 130-135°F (52-57°C). This will give you a steak with a warm, red centre and dark pink edges. This is the most popular level of doneness and is recommended for tasting the meat's natural flavour.

For a medium steak, you should aim for an internal temperature of 140-145°F (60-63°C). At this temperature, the steak will be pink and warm in the middle, with lighter pink edges.

Remember to remove the steak from the heat source when it's about 5°F (3°C) away from the desired temperature, as the steak will continue to cook for a few minutes after you take it off the grill or out of the pan.

Steak type: any steak you can find with beef you can find with bison, from ribeye to porterhouse

How to Pan-Sear a Bison Steak

Bison steaks are a great alternative to beef steaks. They are leaner and cook faster, so you'll need to adjust your cooking times. You can toss lightly marinated bison steaks on a grill for a smoky flavour, or pan-sear them for a quick and tasty meal.

Step 1: Prepare the Steak

Get your steaks to about 1.25 inches (3.2 cm) thick. If they are thicker, you may need to add 2 to 4 minutes to the cooking time. If they are thinner, reduce the cooking time by 1 to 2 minutes.

Let the steaks sit out at room temperature while you prepare the grill. Season the steaks with garlic oil. Mix together 2 cloves of minced garlic and 1 1/2 teaspoons (7.5 ml) of extra-virgin olive oil. Brush the garlic oil over the steaks.

Step 2: Heat the Grill

Turn on a gas grill to medium-high heat or heat a chimney full of charcoal briquettes. Dump the hot coals in the centre of the grill grate.

Step 3: Season and Grill the Steaks

Sprinkle the steaks with salt and pepper to taste. Arrange them on the hot grill directly over the coals and cover the grill. Grill the bison steaks for 4 to 5 minutes for rare, or 5 minutes for medium-rare. The bottom of the steaks should be browned once they're ready to flip. Avoid cooking the steaks for more than 4 to 5 minutes, or they will become tough and chewy.

Step 4: Flip and Grill

Remove the grill lid and use tongs or a spatula to flip the steaks over. Cover the grill and cook the steaks for another 4 to 5 minutes for rare to medium-rare.

Step 5: Rest and Serve

Transfer the grilled steaks to a cutting board or serving plates. Cover them loosely with aluminium foil and let them rest for 5 minutes. Serve the hot steaks with your favourite grilled vegetables, rolls, or a green salad. Consider topping the steaks with your favourite steak sauce.

Pan-Searing Method:

Alternatively, you can pan-sear your bison steaks. Heat a cast-iron skillet on medium-high heat. Season your steaks with salt and pepper. Place the seasoned steaks in the hot skillet and cook them for 1 minute without moving them—they should quickly brown on the bottom. Flip and sear the steaks for 1 more minute on the other side.

Reduce the heat to medium-low and add 1/4 cup (60 ml) of balsamic vinegar and 1/4 cup (60 ml) of dry red wine to the skillet. Cover and pan-fry the steaks for 4 to 6 minutes for rare to medium-rare. Flip and cook for another 4 to 6 minutes, depending on how well done you want the steaks.

Remove the steaks from the heat and let them rest for 5 minutes before serving.

Sides: mashed potatoes, a simple salad or Caesar salad, or truffle mashed potatoes

Now, let's talk about the sides that will perfectly complement your juicy, pan-seared ribeye steak. Here are some mouth-watering options to choose from:

Mashed Potatoes

For a classic, comforting side, mashed potatoes are an excellent choice. Their creamy texture and mild flavour pair beautifully with the steak. You can elevate this dish by incorporating truffles into the mashed potatoes, adding a luxurious and indulgent touch to your meal.

Simple Salad

If you're looking for something light and refreshing to balance out the richness of the steak, a simple salad is a great option. Opt for a garden salad with fresh greens and vegetables. You can also add some apples, walnuts, and feta cheese for an extra burst of flavour and texture.

Caesar Salad

For a heartier salad option, a Caesar salad is always a popular choice. The crisp romaine lettuce, savoury croutons, and tangy dressing create a delicious contrast to the steak. Don't forget to top it off with some shaved Parmesan cheese!

Garlic Mashed Potatoes

For a more flavourful twist on the classic mashed potatoes, consider adding garlic. The aroma and taste of garlic will enhance the overall dining experience.

When deciding on sides, consider your personal preferences and the impression you want to make. These suggestions will not only taste amazing but will also visually enhance your dish, creating a restaurant-style presentation right at home.

Frequently asked questions