Roasted Bison with Leek and Herb Crust

Instructions

1. 1

   Preheat your oven to 400°F. Pat the bison steaks dry with paper towels and season both sides generously with sea salt and black pepper.

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

2. 2

   In a small bowl, combine panko breadcrumbs, parmesan cheese, chopped thyme, rosemary, minced garlic, and lemon zest.

   Tip: Mix the herb crust components while your oven preheats to save time.

3. 3

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, sear the bison steaks for 3-4 minutes per side until a golden crust forms, then transfer to a plate.

   Tip: Don't overcrowd the pan; work in batches if necessary to maintain proper heat.

4. 4

   In the same skillet, add the remaining 2 tablespoons of olive oil. Arrange the halved leeks cut-side down and sear for 4-5 minutes until golden, then flip and cook for 2 more minutes.

   Tip: Leeks benefit from direct heat contact to develop caramelization and sweetness.

5. 5

   Brush each bison steak with Dijon mustard on the top side, then press the herb-breadcrumb mixture firmly onto the mustard-coated surface.

   Tip: The mustard acts as an adhesive to keep the crust intact during roasting.

6. 6

   Return the crusted bison steaks to the skillet, positioning them among the leeks. Pour the beef broth into the pan around (not over) the steaks.

   Tip: The broth will keep the leeks moist and create a flavorful pan sauce.

7. 7

   Transfer the skillet to the preheated oven and roast for 12-15 minutes for medium-rare bison, or until the internal temperature reaches 130-135°F at the center.

   Tip: Bison is very lean; avoid overcooking to prevent dryness.

8. 8

   Remove from the oven and let rest for 5 minutes before serving. Spoon the pan juices and caramelized leeks onto plates alongside the steaks.