Reverse Seared Bison Steak
User Reviews
5
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Prep Time
5 mins
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Cook Time
2 hrs
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Total Time
2 hrs 5 mins
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Servings
4 servings
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Calories
364 kcal
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Course
Main Course
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Cuisine
American
Reverse Seared Bison Steak
Description
This preparation highlights the natural tenderness and flavor of bison steak by employing a reverse sear technique. Salting the steaks a day or several hours ahead allows the salt to penetrate, enhancing seasoning and improving meat texture. The meat is gently cooked in a smoker or oven at low temperature between 200°F and 275°F until the internal temperature reaches about 120°F for medium-rare doneness, giving uniform cooking through the thickness.
After reaching this target temperature, the steaks are dried and seared in butter and optionally finished with fresh minced chives. The fast sear develops a brown, flavorful crust while keeping the interior medium-rare to rare, as preferred. This method controls doneness precisely and keeps the steak juicy.
Reverse searing works well for thick steaks, especially bison, which is lean and benefits from careful temperature control to avoid overcooking. The technique allows for excellent flavor and tenderness with a crisp exterior.
Ingredients
- 2 pounds bison steak or more for big eaters
- salt
- 4 tablespoons butter optional, unsalted
- black pepper freshly ground
- 4 tablespoons chive optional, minced
Instructions
- Salt the steaks well. I often will salt them all very lightly a day or three beforehand, leaving them in a covered container in the fridge. This acts as a sort of cure and gets the salt all the way into the center of the meat. But at minimum, salt all sides of each steak 1 hour before you start.
- Preheat a smoker or oven to about 200°F to 250°F. When I have all the time in the world, I keep the temperature lower because it gives the meat more time in the smoke. If I am using an oven, I will go as high as 275°F because as long as you are under about 300°F, there is no advantage in this case to slowing down the initial cooking. Pat the steaks dry with paper towels and put them on a cooling rack set over a baking sheet. Set this in the oven.
- Cook the steaks until the internal temperature hits about 120°F, if you want them to ultimately be medium-rare. Lower this by 10 degrees for rare, increase by 10 degrees for medium. Use a probe thermometer to determine internal temperature.
- Remove the steaks from the oven or smoker. Turn the oven off and return the rack and sheet pan to the oven. Get a pan hot, then add 1 tablespoon of butter per steak -- usually you will only be able to sear one or two steaks at a time, so you may need to sear in batches. Sear both sides of the steak over high heat just until browned, only about 1 or 2 minutes per side. Move the finished steaks to the cooling rack in the oven while you do the others.
- To finish, set the steaks on plates, pour the butter from the pan over them all, then grind black pepper over them. Sprinkle with chives and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 0.1g | 0% |
| Protein | 50g | 100% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 171mg | 57% |
| Sodium | 110mg | 5% |
| Potassium | 792mg | 17% |
| Fiber | 0.1g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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