Roasted Bison with Cucumber and Dill Salad

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.