Roasted Bison with Asparagus

Instructions

1. 1

   Preheat oven to 425°F. Pat bison steaks dry with paper towels and bring to room temperature for 15 minutes.

   Tip: Dry meat ensures better browning and a more flavorful crust.

2. 2

   Toss asparagus with 2 tablespoons olive oil, salt, and pepper. Spread on one side of a large roasting pan.

   Tip: Arrange asparagus in a single layer so it roasts evenly rather than steams.

3. 3

   Season both sides of bison steaks generously with salt and pepper. Brush with remaining 2 tablespoons olive oil.

   Tip: Bison is very lean, so don't skip the oil to prevent drying out.

4. 4

   Heat an oven-safe skillet over high heat for 2 minutes. Sear bison steaks for 2 minutes per side until a golden crust forms, then transfer to the roasting pan with the asparagus.

   Tip: High heat creates a caramelized exterior while keeping the interior rare to medium-rare.

5. 5

   Scatter garlic cloves, shallots, rosemary, and thyme around the steaks and asparagus. Drizzle balsamic vinegar over everything.

   Tip: The aromatics will infuse the dish with deep, complex flavors as it roasts.

6. 6

   Roast for 12-15 minutes until bison reaches an internal temperature of 130-135°F for medium-rare. Asparagus should be tender and lightly charred.

   Tip: Use a meat thermometer for accurate doneness; bison dries out quickly if overcooked.

7. 7

   Remove from oven and let rest for 5 minutes before serving. Discard herb sprigs.

   Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness.