Roasted Bison with Corn
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes absolutely restaurant quality. Bison is leaner than beef with more protein, making it a healthier choice that still delivers incredible flavor. The beauty of this recipe lies in its simplicity: you roast everything together on one sheet pan, letting the corn caramelize while the steaks develop a gorgeous crust. Garlic, thyme, and smoked paprika create a deeply savory crust that pairs beautifully with sweet roasted corn slathered in herb butter. It's impressive enough for guests but easy enough for any weeknight meal.
Ella x
Ingredients
- 4bison steaks(8 oz each, 1.5 inches thick)
- 4fresh corn on the cob(husked and cleaned)
- 4 tablespoonsbutter(softened)
- 2 teaspoonsfresh thyme(finely chopped)
- 1 teaspoonsmoked paprika
- 3garlic cloves(minced)
- 1½ teaspoonskosher salt
- 1 teaspoonblack pepper(coarsely ground)
- 3 tablespoonsolive oil
- 1 tablespoonfresh lemon juice
- 3rosemary sprigs(fresh)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Prepare a large cast iron skillet or roasting pan by placing it in the oven while it heats.
Tip: A hot pan creates a better sear on the bison meat, locking in juices.
- 2
Mix softened butter with minced garlic, thyme, smoked paprika, and lemon juice in a small bowl. Season the herb butter with a pinch of salt and set aside.
Tip: Make the compound butter ahead of time for convenience.
- 3
Pat the bison steaks dry with paper towels and generously season both sides with kosher salt and black pepper. Lightly brush with olive oil.
Tip: Bison is very lean, so avoiding overcooking is crucial—aim for medium-rare.
- 4
Carefully remove the hot pan from the oven and place on the stovetop over high heat. Sear the bison steaks for 2-3 minutes on each side until a golden crust forms.
Tip: Don't move the steaks while searing to achieve a proper crust.
- 5
Place the corn on the cob around the steaks in the same pan. Rub the corn lightly with olive oil and season with salt and pepper.
Tip: Roasting corn with the meat allows them to share flavors and save cleanup.
- 6
Transfer the entire pan to the preheated oven and roast for 12-15 minutes, until the bison reaches an internal temperature of 130-135°F for medium-rare.
Tip: Use a meat thermometer to avoid overcooking the delicate bison meat.
- 7
Remove from the oven and immediately top each bison steak with a generous dollop of herb butter. Garnish with fresh rosemary sprigs.
Tip: The residual heat will melt the butter beautifully over the hot meat.
- 8
Let the steaks rest for 5 minutes before serving. Serve the roasted corn on the side, drizzling any pan juices over both the meat and vegetables.
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