Since Brad’s heart attack a few years ago, he is not supposed eat any meat that doesn’t fly or swim, with the exception of game. Bison is allowed in his diet (in moderation) and luckily Harris Teeter recently started to routinely carry ground bison as well as bison steaks (N.Y. strips and rib eyes.) Admittedly, it’s fairly pricey so I only buy it when it goes on sale.
Make sure your kitchen is well ventilated if finishing the steaks on the stove top or in your oven. You can also finish them on the grill if preferred, just make sure the grates are really hot, and then just sear a few minutes on each side.
I only make one steak for Brad and me since I normally just eat a few ounces of meat at a time, but this recipe easily works for more. Just make sure you go easy on the seasonings, especially the garlic granules and the steak seasoning. You want to be able to taste the bison.
This recipe is for medium rare, so here’s a link for other steak temperatures when using your sous vide if you prefer it cooked differently.
- 1 (10 ounce) Bison N.Y. strip steak
- Garlic granules, to taste
- Monterey Steak Seasoning, to taste
- Sea salt, to taste
- Fresh ground pepper, to taste
- 1 tablespoon Canola or vegetable oil
Season bison strip steak with garlic granules, steak seasoning, salt and pepper; seal in a plastic bag; and let rest for an hour or so to marinate.
Program the sous vide to 130F. Place bison in water bath for 2 hours for a medium-rare steak. Remove steak from bag and pat dry.
If using your stovetop, heat oil to medium high (closer to high) in a cast iron skillet and sear the steak for a few minutes on each side. If using your oven, heat oil to 475F, again searing the steak for a few minutes on each side. Let the bison rest for 5 minutes or so before serving.
This goes great with a salad, baked sweet (or russet) potato, and glass of robust red wine (think Cab), but pair with your favorite steak sides and beverage.
Eat, drink and be merry!