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Pan-Seared Bison Steak

Cuisine
Courses ,
Time
Prep Time: 35 35 mins Cook Time: 16 16 mins Total Time: 51 mins
Servings 2
Ingredients
  • 2 tablespoons 2 T Seka Hills Arbequina extra-virgin Olive Oil
  • 1 Native Wise Grass-finished Bison New York Strip or 2 Native Wise Grassfinished Sirloins Steaks
  • Salt (to taste)
  • The Warrior Blends Traditional Spice Blend or Savory Sage rub (optional)
Instructions
    Savory Sage Rub

  1. In a bowl, combine 3 T salt, 1 ½ T ground sage, and 1 T ground allspice. Stir until well mixed.

    2. Pan-Seared Steak

  2. Rub thawed bison steak with salt or seasoning mixture. Let steak come to room temperature (about 30 minutes).

  3. Heat a heavy skillet over medium-high heat, then add oil.

  4. Once oil is shimmering, add room temperature steak.

  5. Let cook approximately 4 minutes per side, until steak reaches desired doneness.

  6. Remove steak from heat, let rest for 5-7 minutes before cutting.

Note

Bison Steak internal temperature guide:

Rare - 140 degrees

Medium Rare - 150

Medium -160

Well done - 170 

Read it online: https://natifs.org/blog/recipe/pan-seared-bison-steak/
NATIFS
PROMOTING INDIGENOUS FOODWAYS EDUCATION - Our mission is to promote Indigenous foodways education and facilitate Indigenous food access.

As a participant in the U.S. Department of Agriculture (USDA) Indigenous Food Sovereignty Initiative, NĀTIFS works with its Indigenous Food Lab and partner Indigenous chefs across the country to develop recipes and accompanying cooking videos that demonstrate how to combine Indigenous & locally forageable foods with items available to tribal communities through the Food Distribution on Indian Reservations (FDPIR) federal emergency food program.