Roasted Bison with Courgette

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the bison steaks dry with paper towels and season generously on both sides with sea salt and cracked black pepper.

   Tip: Dry meat ensures better browning and crust formation.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the bison steaks in the pan and sear for 3-4 minutes per side until a golden crust forms. Transfer to a plate.

   Tip: Don't move the steaks while searing; let them develop color undisturbed.

3. 3

   In the same skillet, add the remaining 2 tablespoons of olive oil and arrange the courgette halves cut-side down. Season with salt and pepper, then roast in the oven for 12-15 minutes until tender and caramelized.

   Tip: Cut-side down allows the courgettes to develop a beautiful golden exterior.

4. 4

   While the courgettes roast, prepare the herb mixture by combining minced garlic, fresh thyme, fresh rosemary, lemon zest, and butter in a small bowl.

   Tip: Let the flavors meld together while the vegetables cook.

5. 5

   Once the courgettes are nearly done, remove the skillet from the oven and nestle the seared bison steaks among the courgettes. Top each steak with a generous dollop of the herb butter mixture.

   Tip: The butter will melt over the warm meat, creating a luscious crust.

6. 6

   Return the skillet to the oven and cook for 8-10 minutes for medium-rare doneness (internal temperature of 130-135°F or 54-57°C).

   Tip: Use a meat thermometer for perfectly cooked bison every time.

7. 7

   Remove from the oven and scatter the sliced shallots over the dish. Drizzle everything with fresh lemon juice and let rest for 3 minutes before serving.

   Tip: Resting allows the juices to redistribute throughout the meat for maximum tenderness.