Roasted Bison with Cucumber and Dill Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. Bison is leaner than beef, so it's a protein choice I feel good about serving my family, and those beautiful steaks deserve nothing more than fresh herbs and a hot pan. The cool, bright cucumber and dill salad cuts through the richness of the meat perfectly, making every bite feel fresh and balanced. Best of all, most of these ingredients are pantry staples, so you can pull this together without a special trip to the store.
Ella x
Ingredients
- 4 piecesbison ribeye steaks(1.5 inches thick, about 8 oz each)
- 2 tablespoonsfresh rosemary(chopped)
- 1 tablespoonfresh thyme(chopped)
- 3garlic cloves(minced)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3english cucumbers(thinly sliced)
- 3 tablespoonsfresh dill(chopped)
- 177 mlcrème fraîche
- 2 tablespoonslemon juice
- ¼red onion(thinly sliced)
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Remove the bison steaks from the refrigerator 15 minutes before cooking to allow them to come to room temperature.
Tip: Room temperature meat cooks more evenly and develops a better crust.
- 2
In a small bowl, combine chopped rosemary, thyme, minced garlic, 2 tablespoons olive oil, salt, and black pepper to create an herb paste.
Tip: Prepare the herb mixture while the steaks are coming to temperature for efficiency.
- 3
Pat the bison steaks dry with paper towels. Rub each steak generously on all sides with the herb paste, ensuring even coating.
Tip: Dry meat sears better and the crust will be crispier.
- 4
Heat 1 tablespoon of olive oil in a large oven-safe skillet over high heat until shimmering. Sear the bison steaks for 2-3 minutes per side until golden brown.
Tip: Don't move the steaks while searing to achieve a proper crust.
- 5
Transfer the skillet to the oven and roast the steaks for 12-15 minutes for medium-rare doneness (internal temperature of 130-135°F). In the final minute, top each steak with a small piece of butter.
Tip: Use a meat thermometer to avoid overcooking the lean bison meat.
- 6
While the steaks roast, prepare the cucumber salad by combining sliced cucumbers, red onion, and fresh dill in a large bowl.
Tip: Keep the cucumber salad components separate until just before serving to prevent wilting.
- 7
In a small bowl, whisk together the crème fraîche, lemon juice, and a pinch of salt and pepper until smooth.
Tip: The crème fraîche dressing can be made ahead and refrigerated.
- 8
Pour the crème fraîche dressing over the cucumber mixture and toss gently to combine, adjusting seasoning to taste.
Tip: Toss gently to avoid bruising the delicate cucumber slices.
- 9
Remove the steaks from the oven and let rest for 5 minutes before serving. Divide the cucumber salad among four plates and top each with a roasted bison steak.
Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness and flavor.
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