Roasted Bison with Pak Choi

Instructions

1. 1

   Preheat your oven to 425°F. Pat the bison steaks dry with paper towels and season both sides generously with salt and black pepper about 15 minutes before cooking.

   Tip: Bringing meat to room temperature ensures even cooking throughout and a better crust.

2. 2

   In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, and red pepper flakes to create the glaze. Set aside.

   Tip: This aromatic glaze complements bison's lean, rich flavor beautifully.

3. 3

   Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place bison steaks in the pan and sear for 3-4 minutes per side without moving them, until a golden crust forms.

   Tip: Don't flip too early—patience creates that coveted caramelized exterior.

4. 4

   Brush the seared bison steaks with half of the prepared glaze on both sides, then transfer the skillet to the preheated oven for 12-15 minutes for medium-rare (internal temperature of 130-135°F).

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

5. 5

   While the bison roasts, arrange pak choi cut-side up on a separate baking sheet. Drizzle with remaining glaze and roast alongside the bison for the final 12 minutes.

   Tip: The pak choi becomes tender with caramelized, crispy edges in the high heat.

6. 6

   Remove both the skillet and baking sheet from the oven. Transfer bison steaks to a cutting board and let rest for 5 minutes before serving.

   Tip: Resting allows juices to redistribute, keeping the meat tender and moist.

7. 7

   Arrange roasted pak choi on serving plates, top with a bison steak, and drizzle any pan juices over the top. Garnish with sliced green onions and sesame seeds before serving.

   Tip: The pan juices add extra umami depth to each bite.