Roasted Bison with Artichoke Hearts and Herb Crust

Instructions

1. 1

   Preheat your oven to 425°F. Pat the bison steaks dry with paper towels and season both sides generously with kosher salt and black pepper, allowing them to rest for 10 minutes.

   Tip: Room temperature meat cooks more evenly and develops better crust than cold meat from the refrigerator.

2. 2

   In a small bowl, combine minced garlic, chopped rosemary, thyme, and 2 tablespoons of olive oil to create a paste. Rub this herb mixture evenly over both sides of each bison steak.

   Tip: Press the herb crust firmly onto the meat so it adheres during cooking.

3. 3

   Toss the artichoke heart halves with 2 tablespoons of olive oil, lemon juice, salt, and pepper. Spread them cut-side down on a large roasting pan.

   Tip: Cut-side down ensures the artichokes caramelize and develop a golden, slightly crispy exterior.

4. 4

   Heat a cast-iron or heavy-bottomed skillet over medium-high heat until very hot. Add the remaining 1 tablespoon of olive oil and sear the herb-crusted bison steaks for 3-4 minutes per side until a golden crust forms. Do not move the steaks while searing.

   Tip: A quality sear creates flavor through the Maillard reaction and seals in the meat's juices.

5. 5

   Nestle the seared bison steaks among the artichoke hearts in the roasting pan. Transfer the entire pan to the preheated oven and roast for 12-15 minutes for medium-rare doneness.

   Tip: Use a meat thermometer—bison should reach 130-135°F internally for optimal tenderness, as it becomes tough if overcooked.

6. 6

   While the meat roasts, pour off excess fat from the skillet and sauté the sliced shallots over medium heat until golden and caramelized, about 5 minutes.

   Tip: Shallots develop a sweet, complex flavor when cooked low and slow without rushing.

7. 7

   Deglaze the shallot pan with white wine, scraping up any browned bits, then reduce the liquid by half. Add the beef broth and simmer for 3-4 minutes.

   Tip: The browned bits on the pan are flavorful compounds that enrich your sauce—don't skip this step.

8. 8

   Remove from heat and whisk in the cold butter cubes one at a time until fully incorporated, creating a silky sauce. Season with additional salt and pepper to taste.

   Tip: Cold butter creates a smooth, emulsified sauce rather than a greasy one when whisked off heat.

9. 9

   Remove the roasting pan from the oven and let the bison rest for 5 minutes before serving. Arrange steaks and artichokes on plates, drizzle with the shallot-wine sauce, and serve immediately.

   Tip: Resting redistributes juices throughout the meat, ensuring every bite is tender and succulent.