Prep a water bath with an immersion circulator. Heat to 120°F for rare; 130°F for medium; 140°F for well.

Season the bison steak medallions generously with salt and pepper on the top, bottom and sides. Place the steaks into a vacuum baggie and seal them.

Transfer the bagged steaks to the water bath. Sous vide for at least one hour – longer for a more tender steak, up to eight hours.

After the water bath, remove the steaks from the baggies and pat dry gently with a paper towel. Allow to air dry for 10-15 minutes.

Meanwhile, heat a cast iron skillet to high heat. Add the oil then flash sear the steaks in the hot oil for 60-90 seconds per side – just long enough to create a brown, crust-like sear on the steaks.

Remove the steaks from the hot pan and rest for 10-15 minutes prior to serving. Enjoy!