Roasted Bison with Corn

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.