Roasted Bison with Broccoli

Instructions

1. 1

   Preheat your oven to 425°F. Pat the bison steaks dry with paper towels and season both sides generously with sea salt and black pepper about 10 minutes before cooking.

   Tip: Dry meat develops a better crust; bison is very lean so avoid overcooking.

2. 2

   Toss the broccoli florets in a large bowl with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer on a rimmed baking sheet.

   Tip: Don't crowd the pan; broccoli should have space to roast and crisp up.

3. 3

   Heat a cast-iron skillet over medium-high heat until very hot. Add the remaining 2 tablespoons of olive oil and sear the bison steaks for 3-4 minutes per side for medium-rare, working in batches if needed.

   Tip: Bison is leaner than beef, so it cooks faster; a meat thermometer should read 130-135°F for medium-rare.

4. 4

   Transfer the seared bison steaks to the baking sheet with the broccoli. Place both in the preheated oven and roast for 8-10 minutes until the broccoli is tender with crispy edges.

   Tip: The residual heat will finish cooking the steaks gently without drying them out.

5. 5

   While everything roasts, prepare the garlic-herb butter by mixing softened butter with minced garlic, minced shallot, lemon zest, and the stripped leaves from the rosemary and thyme sprigs.

   Tip: Soften butter at room temperature for easier mixing.

6. 6

   Remove the bison and broccoli from the oven. Top each steak with a generous dollop of the garlic-herb butter and squeeze fresh lemon juice over the entire dish.

   Tip: The warm steaks will melt the butter perfectly; let it rest for 2 minutes before serving.

7. 7

   Arrange the roasted bison and broccoli on serving plates, ensuring some of the herb butter coats each component. Serve immediately while still hot.

   Tip: Bison pairs beautifully with a full-bodied red wine or a crisp white like Sauvignon Blanc.