Roasted Bison with Watercress

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 cracked pepper.

   Tip: Bison is very lean, so avoid over-seasoning; the natural flavor is delicate and best highlighted simply.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.

   Tip: A hot pan creates a beautiful crust without overcooking the interior.

3. 3

   Sear the bison steaks for 2-3 minutes per side until a golden crust forms, then place the skillet in the preheated oven.

   Tip: Don't move the steaks while searing; this develops the best caramelization.

4. 4

   Roast for 12-15 minutes until the internal temperature reaches 130-135°F for medium-rare, checking with a meat thermometer.

   Tip: Bison cooks faster than beef due to lower fat content, so monitor closely to prevent overcooking.

5. 5

   While the bison cooks, whisk together lemon juice, minced shallot, mustard, balsamic vinegar, garlic, and remaining 2 tablespoons of olive oil in a small bowl to create the vinaigrette.

   Tip: Make the vinaigrette while the meat is in the oven so it's ready when you plate.

6. 6

   Remove the bison from the oven and place the steaks on a cutting board to rest for 5 minutes before serving.

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

7. 7

   Toss the fresh watercress and sliced radishes with the vinaigrette in a large bowl, then divide among four plates.

   Tip: Dress the salad just before serving to keep the watercress crisp and vibrant.

8. 8

   Top each portion of watercress salad with one rested bison steak, garnish with fresh thyme, and serve immediately.

   Tip: The warmth of the bison slightly wilts the watercress while maintaining its peppery bite.