Pan-Seared Bison Strip Steak with Dijon Butter
Sometimes all a good steak needs is a hot pan and a little butter.
This pan-seared bison strip steak is finished with a compound herb and Dijon butter that melts right into the steak as soon as it comes off the heat. The herbs keep it fresh, the Dijon adds a little tang, and together they add just enough extra flavor while still letting the bison really shine.
Bison strip steaks are lean and cook quickly, which makes them a great option for an easy steak dinner at home. Add your favorite sides, and you are good to go.
Pan Seared Bison Strip Steak with Herb and Dijon Compound Butter
Ingredients
- 2 Great Range Bison Strip Steaks - pat dry
- 4 tablespoons unsalted butter - softened
- 2 teaspoons finely chopped shallot
- 1 tablespoon chopped flat leaf parsley
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 2 teaspoons Dijon mustard
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons olive oil
Instructions
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In a small bowl, combine butter, shallot, parsley, thyme, rosemary, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Gently roll butter mixture into 4 balls. Transfer to a plate and refrigerate until firm, about 20 minutes.
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Meanwhile, rub both sides of the steaks with olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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Heat a cast iron skillet or heavy bottomed skillet over medium-high heat until very hot but not smoking, about 2 to 3 minutes. Place the steak in the pan and let it cook undisturbed until a dark crust forms on the bottom, about 4 to 6 minutes.
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Flip the steak using tongs and cook until medium, about 4 to 6 minutes more. Cook 3 to 5 minutes per side for medium-rare.
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Transfer the steak to a cutting board and let it rest for about 5 minutes. Slice each steak in half crosswise and top with the compound butter. Let it melt slightly before serving.
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Suggested sides: Roasted vegetables, rosemary and olive oil baked potatoes, side salad.
