Roasted Bison with Cabbage

Instructions

1. 1

   Preheat your oven to 425°F. Pat the bison steaks dry with paper towels and season generously on both sides with sea salt and freshly cracked black pepper.

   Tip: Drying the meat ensures better browning and a flavorful crust.

2. 2

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

   Tip: Bison is leaner than beef, so the herb oil helps keep it moist during cooking.

3. 3

   Place the cabbage wedges and red onion slices on a large roasting pan. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat. Arrange them in a single layer around the perimeter of the pan.

   Tip: Positioning vegetables around the edges gives the steaks space in the center for better heat circulation.

4. 4

   Place the seasoned bison steaks in the center of the roasting pan, nestling them among the vegetables. Tuck the fresh rosemary sprigs around the steaks.

   Tip: The rosemary will perfume the entire dish as it roasts.

5. 5

   Roast in the preheated oven for 20-25 minutes for medium-rare steaks, depending on thickness. The bison should reach an internal temperature of 130-135°F when measured at the thickest point.

   Tip: Use a meat thermometer for accurate doneness; bison is best served slightly underdone as it continues to cook while resting.

6. 6

   Remove the pan from the oven and transfer the bison steaks to a warm plate. Tent loosely with foil and let rest for 5 minutes while the vegetables finish caramelizing.

   Tip: Resting the meat redistributes juices and ensures tenderness.

7. 7

   Return the roasting pan with vegetables to the oven for 3-4 minutes if needed until the cabbage edges are golden brown and charred slightly.

   Tip: Charring develops deeper, sweeter flavors in the cabbage.

8. 8

   Drizzle the roasted vegetables with balsamic vinegar and dot with butter, tossing gently to combine. Arrange the vegetables on serving plates alongside the rested bison steaks and serve immediately.

   Tip: The butter and vinegar create a light glaze that complements both the meat and vegetables.