Roasted Bison with Cauliflower

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, black pepper, and smoked paprika.

   Tip: Dry meat ensures better browning and crust formation.

2. 2

   Toss the cauliflower florets in a large bowl with 2 tablespoons of olive oil, half the minced garlic, salt, and pepper. Spread on a baking sheet in a single layer and roast for 15 minutes until edges begin to brown.

   Tip: Keep the cauliflower separate from the bison for better texture control.

3. 3

   Heat 2 tablespoons of olive oil in a cast-iron skillet over medium-high heat. Once shimmering, carefully place the bison steaks in the pan and sear for 4-5 minutes per side without moving them, creating a golden crust.

   Tip: Bison cooks faster than beef; avoid overcooking to maintain tenderness.

4. 4

   Remove the bison from the skillet and set aside on a warm plate. Reduce heat to medium and add the remaining minced garlic, rosemary sprigs, and thyme sprigs to the same skillet.

   Tip: The herb-infused oil will add depth to your sauce.

5. 5

   Let the herbs bloom in the oil for 1-2 minutes until fragrant, then add the butter and stir continuously. If using red wine, pour it in now and let it reduce by half.

   Tip: Watch carefully to prevent the butter from burning.

6. 6

   Return the seared bison steaks to the skillet and transfer the entire skillet to the preheated oven. Roast for 8-12 minutes, depending on desired doneness (medium-rare at 130-135°F internal temperature).

   Tip: Use a meat thermometer to check doneness without cutting into the meat.

7. 7

   Arrange the roasted cauliflower on a serving platter. Remove the bison and skillet from the oven, squeezing fresh lemon juice into the pan sauce and discarding the herb sprigs.

   Tip: The lemon brightens the rich, savory flavors of the dish.

8. 8

   Place each bison steak atop a bed of cauliflower and drizzle the pan sauce over both the meat and vegetables. Serve immediately while hot.