Roasted Bison with Ginger

Instructions

1. 1

   Combine minced ginger, garlic, soy sauce, rice vinegar, honey, olive oil, thyme, and rosemary in a small bowl to create the marinade.

   Tip: Prepare this marinade while your oven preheats to ensure flavors meld together.

2. 2

   Pat the bison steaks dry with paper towels and season both sides generously with sea salt and freshly ground black pepper.

   Tip: Dry meat creates a better crust when roasting; don't skip this step.

3. 3

   Rub the ginger-garlic marinade evenly over all surfaces of each steak, making sure to coat thoroughly. Let sit for 10 minutes at room temperature.

   Tip: Room temperature meat cooks more evenly than cold meat from the refrigerator.

4. 4

   Preheat your oven to 425°F (220°C) and heat a cast-iron skillet over medium-high heat until it's very hot and shimmering.

   Tip: A cast-iron skillet retains heat exceptionally well for an even sear.

5. 5

   Sear the bison steaks in the hot skillet for 2-3 minutes per side until a golden-brown crust forms, working in batches if needed to avoid crowding.

   Tip: Don't move the steaks around; let them sit undisturbed to develop proper crust.

6. 6

   Transfer the skillet to the preheated oven and roast for 12-15 minutes for medium-rare, or until an instant-read thermometer reaches 130-135°F in the center.

   Tip: Bison is very lean and can become tough if overcooked; aim for medium-rare at most.

7. 7

   Remove the steaks from the oven and transfer to a cutting board, allowing them to rest for 5 minutes before serving.

   Tip: Resting allows juices to redistribute throughout the meat, keeping it moist.

8. 8

   Drizzle any pan juices over the steaks and garnish with fresh scallions before plating and serving immediately.

   Tip: The pan drippings add extra ginger-garlic flavor to each bite.