Roasted Bison with Rocket

Instructions

1. 1

   Remove bison steaks from refrigeration 15 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with sea salt and black pepper on both sides.

   Tip: Room temperature meat cooks more evenly and develops a better crust.

2. 2

   Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until shimmering. Once very hot, carefully place steaks in the pan and sear for 4-5 minutes per side for medium-rare doneness, basting with thyme sprigs.

   Tip: Avoid moving the steaks too much to achieve a golden crust.

3. 3

   Transfer cooked steaks to a warm plate and let rest for 5 minutes. Reduce heat to medium and add the remaining 4 tablespoons of olive oil to the same skillet.

   Tip: Resting allows juices to redistribute throughout the meat.

4. 4

   Add thinly sliced garlic to the oil and cook gently for 2-3 minutes, stirring occasionally, until golden and fragrant. Be careful not to burn the garlic.

   Tip: Watch closely as garlic burns quickly; remove from heat if it darkens too much.

5. 5

   In a small bowl, whisk together lemon juice, minced shallot, dijon mustard, and a pinch of salt and pepper to create the vinaigrette.

   Tip: Allow the shallot to soften slightly in the acidic lemon juice for better flavor integration.

6. 6

   Place fresh rocket in a large serving bowl and pour the warm garlic oil over the greens, tossing gently to coat. Add the vinaigrette and toss again until well combined.

   Tip: The warm oil wilts the rocket slightly while keeping it vibrant and tender.

7. 7

   Divide the garlic-dressed rocket among four serving plates. Place one rested bison steak on top of each portion.

8. 8

   Garnish each plate with shaved parmesan cheese and fresh lemon zest. Drizzle any pan juices from the resting plate over the steaks and serve immediately.

   Tip: The lemon zest adds brightness and complements both the bison and peppery rocket.