Roasted Bison with Glazed Carrots and Thyme

Instructions

1. 1

   Preheat your oven to 425°F. Pat the bison steaks dry with paper towels and season generously on both sides with sea salt and cracked pepper, then let them rest at room temperature for 10 minutes.

   Tip: Bison is very lean, so bringing it to room temperature ensures even cooking and helps prevent it from becoming tough.

2. 2

   Toss the halved carrots in a large bowl with 2 tablespoons of olive oil, minced garlic, fresh thyme sprigs, and a pinch of salt. Spread them on a baking sheet in a single layer.

3. 3

   Heat the remaining 2 tablespoons of olive oil in a heavy-bottomed cast iron skillet over medium-high heat until it shimmers. Sear the bison steaks for 3-4 minutes per side to develop a golden crust, then transfer the skillet to the oven.

   Tip: A cast iron skillet transitions seamlessly from stovetop to oven and gives the bison a beautiful sear.

4. 4

   Place both the skillet with bison and the carrot baking sheet in the oven simultaneously. Roast for 12-15 minutes until the bison reaches an internal temperature of 130-135°F for medium-rare, and the carrots are fork-tender and caramelized.

   Tip: Use a meat thermometer for precision; bison continues cooking slightly after removal from heat.

5. 5

   Remove the bison steaks and carrots from the oven, and transfer the steaks to a warm plate to rest for 5 minutes. Leave the carrots on the baking sheet to keep warm.

   Tip: Resting the meat allows the juices to redistribute, ensuring tender, juicy steaks.

6. 6

   Place the cast iron skillet (with pan drippings) over medium heat on the stovetop. Add the beef broth, balsamic vinegar, honey, and Dijon mustard, stirring to combine and scraping up any browned bits from the bottom.

   Tip: The browned bits, called fond, add incredible depth of flavor to your sauce.

7. 7

   Simmer the sauce for 2-3 minutes until it reduces slightly and coats the back of a spoon. Remove from heat and whisk in the cold cubed butter until the sauce becomes glossy and emulsified.

   Tip: Adding cold butter at the end creates a silky, restaurant-quality finish.

8. 8

   Arrange the roasted bison steaks on serving plates with the glazed carrots alongside. Drizzle the herb-infused pan sauce over the bison and carrots, then garnish with any remaining fresh thyme. Serve immediately while still hot.