Roasted Bison with Okra

Instructions

1. 1

   Preheat your oven to 425°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 crust development.

2. 2

   In a small bowl, combine smoked paprika, minced garlic, and fresh thyme leaves. Rub this mixture evenly over both sides of each bison steak.

   Tip: Prepare the herb crust 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. Transfer to a plate.

   Tip: Don't move the steaks while searing—let them develop color undisturbed.

4. 4

   In the same skillet, add the sliced onions with a pinch of salt and cook for 5 minutes, stirring occasionally, until they begin to soften and caramelize.

   Tip: Medium-high heat encourages the natural sugars in onions to caramelize beautifully.

5. 5

   Toss the okra halves with the remaining 2 tablespoons of olive oil, salt, and pepper on a separate baking sheet.

   Tip: Using a separate baking sheet prevents the okra from steaming in the skillet's moisture.

6. 6

   Return the bison steaks to the skillet on top of the onions. Deglaze the pan with red wine vinegar, then add beef broth around (not over) the steaks.

   Tip: Deglazing lifts all the flavorful browned bits from the bottom of the pan.

7. 7

   Place both the skillet with bison and the baking sheet with okra into the preheated oven. Roast for 12-15 minutes, until the bison reaches an internal temperature of 130-135°F for medium-rare and the okra is crispy and golden.

   Tip: Use a meat thermometer to ensure perfect doneness without overcooking the lean bison.

8. 8

   Remove from the oven and let the bison rest for 5 minutes before plating. Arrange the roasted okra and caramelized onions alongside each steak, drizzling with the pan juices.