Pan Seared Bison Strip Steak with Herb and Dijon Compound Butter
- 20 oz (2 packages) 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
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.
Meanwhile, rub both sides of the steaks with olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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.
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.
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.
Suggested sides: Roasted vegetables, rosemary and olive oil baked potatoes, side salad.