Roasted Bison with Daikon

Instructions

1. 1

   Preheat your oven to 425°F (220°C). On a large rimmed baking sheet, toss the daikon batons with 2 tablespoons olive oil, half the salt, and a quarter teaspoon of pepper. Spread in a single layer and roast for 20 minutes, stirring halfway through.

   Tip: Cut daikon pieces evenly so they cook at the same rate.

2. 2

   While daikon roasts, pat the bison steaks dry with paper towels. Season both sides generously with remaining salt and pepper.

   Tip: Dry meat ensures better browning and crust formation.

3. 3

   Heat a large cast-iron skillet over medium-high heat until very hot. Add 2 tablespoons olive oil and swirl to coat the pan evenly.

   Tip: A properly heated pan is essential for getting a golden crust on bison.

4. 4

   Sear the bison steaks for 3-4 minutes per side for medium-rare, depending on thickness. During the last minute of cooking, add the butter, smashed garlic, rosemary, and thyme to the pan, tilting it so the foamy butter bastes the steaks.

   Tip: Bison is very lean; avoid overcooking to prevent dryness. Use a meat thermometer for 130-135°F internal temperature.

5. 5

   Remove the steaks from the skillet and transfer to a cutting board to rest for 5 minutes. Discard the herb sprigs and garlic.

   Tip: Resting allows juices to redistribute throughout the meat.

6. 6

   Remove the daikon from the oven when caramelized and tender. Transfer to a serving platter, then scatter the sliced shallot over the hot daikon.

   Tip: The residual heat will slightly soften the raw shallot.

7. 7

   Drizzle the balsamic vinegar over the daikon and toss gently to combine. Slice the rested bison steaks against the grain and arrange on the platter alongside the daikon.

   Tip: Slicing against the grain makes the meat more tender to bite.

8. 8

   Serve immediately while the steaks and daikon are still warm, with any pan juices drizzled over the top.