Roasted Bison with Ginger
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Have you ever tried cooking with bison? This roasted bison with ginger is a game changer for weeknight dinners. The whole meal comes together in under an hour, and bison is leaner than beef, so you're getting a protein packed dinner that's actually good for you. Fresh ginger brings this wonderful warmth and brightness to the meat, while soy sauce and a touch of honey create a glaze that's absolutely delicious. It's simple enough that anyone can nail it, yet impressive enough to serve guests. Trust me, once you try this, you'll be making it again and again.
Ella x
Ingredients
- 4 piecesbison steaks(1.5 inches thick, about 8 oz each)
- 3 tablespoonsfresh ginger root(minced)
- 5garlic cloves(minced)
- 3 tablespoonssoy sauce
- 3 tablespoonsolive oil
- 2 tablespoonsrice vinegar
- 1 tablespoonhoney
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonrosemary(chopped)
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspoonsea salt
- 2scallions(sliced for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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