Roasted Bison with Edamame
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Medium
Here's a recipe I've been making that's become a real favorite in our kitchen. Roasted bison with edamame is a meal that comes together in under an hour, making it perfect for weeknight dinners when you want something that feels special without spending all evening cooking. Bison is leaner than beef and packed with protein and iron, so you're getting genuine nutrition with every bite. The edamame adds a wonderful texture contrast and keeps this dish budget friendly. Everything roasts together with garlic and rosemary, creating this beautiful savory glaze that's simply irresistible.
Ella x
Ingredients
- 4bison ribeye steaks(6 oz each, room temperature)
- 473 mlfrozen edamame
- 4garlic cloves(minced)
- 2 sprigsfresh rosemary
- 3 tablespoonsolive oil
- 2 tablespoonsbalsamic vinegar
- 1 tablespoonhoney
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes
- 1 tablespoonlemon juice
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 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
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
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
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
Whisk together the balsamic vinegar, honey, lemon juice, and red pepper flakes in a small bowl to create the glaze.
- 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
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
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.
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