Roasted Bison with Edamame

Instructions

1. 1

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

   Tip: Drying the meat ensures a better crust when searing.

2. 2

   Heat 1.5 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the bison steaks for 3-4 minutes per side until a golden crust forms, then 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 1.5 tablespoons of olive oil and sauté the minced garlic for 1 minute until fragrant, being careful not to burn it.

4. 4

   Add the frozen edamame to the skillet and cook for 3-4 minutes, stirring occasionally until they begin to soften and lightly brown.

   Tip: The edamame will cook further in the oven, so don't overcook them now.

5. 5

   Whisk together the balsamic vinegar, honey, lemon juice, and red pepper flakes in a small bowl to create the glaze.

6. 6

   Return the bison steaks to the skillet, nestling them among the edamame. Pour the glaze over everything and scatter the fresh rosemary sprigs on top.

7. 7

   Transfer the skillet to the preheated oven and roast for 12-14 minutes for medium-rare bison, or until the internal temperature reaches 135°F (57°C) at the thickest part.

   Tip: Bison is very lean, so avoid overcooking to prevent dryness.

8. 8

   Remove from the oven and let rest for 5 minutes. Discard the rosemary sprigs, then plate the steaks with edamame and drizzle with pan juices. Garnish with sesame seeds and extra black pepper.

   Tip: Resting allows the juices to redistribute throughout the meat.