Roasted Bison with Spinach

Instructions

1. 1

   Remove bison steaks from refrigerator 30 minutes before cooking. Pat dry with paper towels and season generously on both sides with salt and pepper.

   Tip: Bringing meat to room temperature ensures even cooking throughout.

2. 2

   Heat 2 tablespoons of olive oil in a large cast-iron skillet over high heat until just smoking. Sear bison steaks for 4-5 minutes per side for medium-rare, then transfer to a warm plate and tent with foil.

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

3. 3

   In the same skillet, reduce heat to medium and add remaining olive oil and 1 tablespoon butter. Sauté shallots until softened, about 2 minutes, then add 4 minced garlic cloves and cook for 1 minute until fragrant.

4. 4

   Deglaze the pan with red wine, scraping up browned bits from the bottom with a wooden spoon. Let simmer for 3-4 minutes until wine is reduced by half.

   Tip: This technique adds deep flavor to your sauce.

5. 5

   Add beef broth, remaining thyme, and balsamic vinegar to the pan. Simmer gently for 5-7 minutes until sauce reduces to about 1 cup and thickens slightly. Whisk in remaining 2 tablespoons butter and season to taste.

6. 6

   In a separate skillet, heat 1 tablespoon butter over medium-high heat. Add remaining minced garlic and cook for 30 seconds, then add fresh spinach in batches, stirring until fully wilted and tender, about 4-5 minutes total.

   Tip: Spinach will reduce significantly; don't be alarmed by the large initial volume.

7. 7

   Divide wilted spinach among four plates and top each portion with one bison steak. Spoon the red wine reduction sauce around and over the steak. Serve immediately while hot.

   Tip: Reserve some sauce for drizzling at the table for additional flavor.