Roasted Bison with Radish and Herb Crust

Instructions

1. 1

   Preheat your oven to 425°F. Toss the halved radishes with 2 tablespoons olive oil, half the thyme, salt, and pepper on a rimmed baking sheet. Spread them in a single layer and place in the oven.

   Tip: Radishes take about 25-30 minutes to become tender and slightly caramelized.

2. 2

   While radishes roast, combine panko breadcrumbs, remaining thyme, rosemary, minced garlic, lemon zest, and half the salt in a small bowl. Set the herb crust mixture aside.

   Tip: Prepare this while waiting to ensure your steaks don't cool down before searing.

3. 3

   Pat the bison steaks completely dry with paper towels and season all sides generously with remaining salt and black pepper about 10 minutes before cooking.

   Tip: Bison is very lean, so proper seasoning and not overcooking is essential for tenderness.

4. 4

   Heat a large cast-iron skillet over medium-high heat and add 1 tablespoon olive oil. Once shimmering, carefully place steaks in the pan and sear for 3-4 minutes per side for medium-rare.

   Tip: Avoid moving the steaks while searing to develop a proper crust; bison cooks faster than beef.

5. 5

   Transfer the seared steaks to a plate. Add 1 tablespoon butter to the same skillet, then press the herb crust mixture firmly onto the top of each steak.

   Tip: The residual heat from the skillet helps the crust adhere and toast slightly.

6. 6

   Place the herb-crusted steaks on the baking sheet with the radishes and return to the oven for 8-10 minutes until the crust is golden and the internal temperature reaches 130-135°F for medium-rare.

   Tip: Use a meat thermometer to avoid overcooking the lean bison meat.

7. 7

   While the steaks finish cooking, combine balsamic vinegar, honey, and remaining butter in a small saucepan over low heat. Warm for 2-3 minutes, stirring gently.

   Tip: This glaze adds richness and complements both the bison and radishes beautifully.

8. 8

   Remove the baking sheet from the oven and let the steaks rest for 5 minutes. Drizzle the warm balsamic-honey glaze over the radishes and steaks before serving.

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