Roasted Bison with Garlic
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This bison recipe has become one of my go to dinner solutions when I want something that feels special but doesn't demand hours in the kitchen. Bison is leaner than beef with more protein and fewer calories, making it a smart choice for anyone watching their diet without sacrificing flavor. The beauty of this dish is how quickly it comes together in just under an hour, and the garlic infused pan sauce is genuinely foolproof. Those roasted garlic cloves become sweet and mellow, melting into the beef broth to create something absolutely delicious. It's the kind of meal that impresses without the fuss, perfect for a weeknight dinner that tastes like you spent way more effort than you actually did.
Ella x
Ingredients
- 4bison strip steaks(1.5 inches thick, about 8 oz each)
- 12garlic cloves(minced)
- 4 tablespoonsextra virgin olive oil
- 2 sprigsfresh rosemary(chopped)
- 3 sprigsfresh thyme(chopped)
- 1½ teaspoonssea salt
- 1 teaspooncracked black pepper
- 1 teaspoongarlic powder
- ½ teaspoonsmoked paprika
- 118 mlbeef broth
- 2 tablespoonsunsalted butter
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the bison steaks completely dry with paper towels and allow them to rest at room temperature for 15 minutes.
Tip: Dry meat browns better and creates a superior crust.
- 2
In a small bowl, combine minced garlic, chopped rosemary, thyme, garlic powder, smoked paprika, sea salt, and black pepper. Mix in 2 tablespoons of olive oil to create a paste.
Tip: This garlic-herb mixture will adhere better to the meat when it's a paste consistency.
- 3
Heat a cast iron skillet over medium-high heat until it's very hot. Coat the steaks lightly with the remaining 2 tablespoons of olive oil and season generously on all sides.
Tip: Use cast iron for optimal heat retention and crust development.
- 4
Sear each steak for 3-4 minutes per side until a golden crust forms. Work in batches if needed to avoid crowding.
Tip: Don't move the steaks around; let them sit undisturbed for a proper crust.
- 5
Spread the garlic-herb paste evenly over the top of each seared steak.
Tip: Reserve some paste if you want extra garlic flavor in the pan sauce.
- 6
Transfer the skillet to the preheated oven and roast for 12-15 minutes for medium-rare, depending on steak thickness. The internal temperature should reach 130-135°F.
Tip: Bison is very lean, so avoid overcooking or it will become tough and dry.
- 7
Remove the skillet from the oven and transfer steaks to a warm plate. Tent loosely with foil and let rest for 5 minutes.
Tip: Resting allows juices to redistribute throughout the meat.
- 8
Place the skillet over medium heat and add the beef broth, scraping up any browned bits from the bottom. Simmer for 2 minutes, then whisk in the butter until melted and incorporated.
Tip: This creates a delicious pan sauce to drizzle over the steaks.
- 9
Pour the garlic-butter pan sauce over the rested steaks and serve immediately with your choice of sides.
Tip: Serve with roasted vegetables or a fresh salad to balance the richness.
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