Roasted Bison with Caramelized Onions and Herb Crust

Instructions

1. 1

   Preheat your oven to 400°F. While heating, begin caramelizing the onions by heating 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.

   Tip: Starting the onions early allows them to develop deep caramel color and sweetness.

2. 2

   Add the sliced onions to the skillet, stirring occasionally, and cook for 25-30 minutes until they turn golden brown and completely softened. Season with a pinch of salt and pepper partway through cooking.

   Tip: Low and slow is key—resist the urge to increase heat, as this ensures proper caramelization without burning.

3. 3

   Once the onions are caramelized, deglaze the pan with balsamic vinegar and beef stock, scraping up any browned bits. Simmer for 3-4 minutes until slightly reduced, then remove from heat and keep warm.

4. 4

   While onions cook, prepare the herb crust by mixing together the chopped thyme, rosemary, minced garlic, panko breadcrumbs, 1 tablespoon olive oil, Dijon mustard, and a pinch of sea salt in a small bowl.

   Tip: This aromatic mixture will form a flavorful crust on the bison steaks.

5. 5

   Pat the bison steaks dry with paper towels and season both sides generously with sea salt and black pepper. Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in an oven-safe skillet over high heat.

   Tip: Dry meat ensures a better sear and crust formation.

6. 6

   Once the skillet is very hot, carefully place the bison steaks in the pan and sear for 3-4 minutes per side until a golden crust forms. Do not move the steaks while searing.

   Tip: Bison is lean, so avoid overcooking—aim for medium-rare to medium for best tenderness.

7. 7

   Press the herb crust mixture onto the top of each seared steak, distributing it evenly. Transfer the skillet to the preheated oven and roast for 8-12 minutes until the internal temperature reaches 130-135°F for medium-rare.

   Tip: Use a meat thermometer to ensure precise doneness without guesswork.

8. 8

   Remove from the oven and let the steaks rest for 5 minutes before serving. Top each steak with a generous portion of the warm caramelized onion mixture and pan juices.

   Tip: Resting allows the juices to redistribute throughout the meat, keeping it tender and moist.