Roasted Bison with Green Beans and Herb Butter

Instructions

1. 1

   Preheat your oven to 425°F and position the rack in the upper third. Pat the bison steaks dry with paper towels and season generously on both sides with half the salt and pepper.

   Tip: Dry meat ensures better browning and a flavorful crust.

2. 2

   Heat 2 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 the skillet to the oven.

   Tip: Bison is very lean, so avoid overcooking—aim for medium-rare to medium.

3. 3

   While the steaks roast, toss the green beans with 2 tablespoons olive oil, 3 minced garlic cloves, remaining salt, and pepper on a separate baking sheet.

   Tip: Spreading beans in a single layer ensures even roasting.

4. 4

   Place the green bean sheet in the oven alongside the steaks. Roast both for 12-15 minutes until the steaks reach an internal temperature of 130-135°F and beans are tender with crispy edges.

   Tip: Use a meat thermometer for perfectly cooked bison every time.

5. 5

   While everything roasts, prepare the herb butter by combining softened butter, remaining 3 minced garlic cloves, minced shallot, thyme, rosemary, lemon zest, and a pinch of salt and pepper in a small bowl.

   Tip: Make this mixture ahead and refrigerate for convenience.

6. 6

   Remove both the steaks and green beans from the oven. Top each bison steak with a generous dollop of herb butter and let rest for 5 minutes before serving.

   Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness.

7. 7

   Arrange the roasted green beans alongside the steaks on each plate and serve immediately while the herb butter melts over the warm bison.

   Tip: Plate while hot to keep the herb butter luxuriously melted.