Pan Seared Bison Steaks
Pan Seared Bison Steaks

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, pan seared bison steaks. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Pan Seared Bison Steaks is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Pan Seared Bison Steaks is something that I have loved my entire life.

Immediately place the steak in the middle of the hot, dry skillet. How to Pan Sear Bison Strip Steaks Choose either a cast iron skillet or a French steel pan. A French steel pan is a carbon steel skillet commonly used in restaurants to sear meat. It's non-stick qualities exceed that of a cast iron skillet and it's lighter weight.

To begin with this recipe, we must first prepare a few ingredients. You can cook pan seared bison steaks using 5 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pan Seared Bison Steaks:
  1. Prepare 2 Bison Steaks
  2. Take 1 Sea Salt
  3. Make ready 1 Fresh Cracked Pepper
  4. Make ready 1 Canola Oil
  5. Prepare 1 unsalted butter

Pan-Fried Bison Rib Eye Steak: Sea Salt and Black Pepper and Served with a Knob of Butter Find some buffalo/bison steaks. If you are unable to find bison ribeyes, another bison steak may be substituted. Or, as a last resort, beef steaks may be used. Sear the steaks, without disturbing, for one minute.

Steps to make Pan Seared Bison Steaks:
  1. Take steaks out of refrigerator 30 min before cooking. Preheat your oven to 400°F.
  2. Pat the steaks dry with a paper towel
  3. Coat the steaks with sea salt and peper.
  4. Place enough canola oil in the bottom of your stainelss steel pan to coat the bottom, and place the pan on medium high heat.
  5. Sear steaks on each side for one minuet. Once seared, melt a small amount of unsalted butter and seasonings in the side of the pan and let melt. Then spoon the butter mixture onto the steaks.
  6. Place pan directly into oven and cook for 4 to 5 minuets.
  7. Once finished cooking, let steaks rest for 10 minuets before cutting into the steaks. (Rest means to let them sit - so that the juices do not run out of the seaks and they become dry)

Or, as a last resort, beef steaks may be used. Sear the steaks, without disturbing, for one minute. Flip them, and sear the opposite side for one minute as well. Immediately transfer the seared steaks to a wire baking rack set in an open roasting pan. In a medium saucepan, heat the olive oil over high heat.

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