Pan Seared Bison Steak Recipe

Preheat oven to 400°F (200°C). Trim the top 1/4 inch off the elephant garlic bulb to expose the cloves. Place the bulb on a sheet of foil, drizzle with 1 tsp olive oil, sprinkle with a pinch of kosher salt, wrap tightly in foil and roast for 40–50 minutes until cloves are very soft and caramelized. Remove from oven and cool until easy to handle; keep wrapped to stay warm.

When cool enough, squeeze roasted garlic cloves out of their skins into a small bowl and mash lightly with a fork. Set aside; these will be used to spread on the plate and to mingle with the glaze if desired.

While the garlic roasts, prepare the hash. Heat a large skillet over medium-high heat and add 2 tbs olive oil. When the oil shimmers, add the diced sweet potatoes in a single layer if possible. Let them cook undisturbed for 3–4 minutes to develop a crust.

Toss and continue to cook for another 6–8 minutes, stirring occasionally, until potatoes are nearly tender and browned. Add 1 tsp butter, the chopped onion, and diced red bell pepper. Cook 4–5 minutes until the onion is translucent and peppers softened.

Stir in 1 tsp chopped rosemary, 1 tsp smoked paprika, 3 pinches kosher salt and a pinch of black pepper. Adjust seasoning to taste. Reduce heat to low and keep warm in the skillet, stirring occasionally, while you cook the steaks.

In a small saucepan over medium heat combine 3 tbs red zinfandel, 3 tbs balsamic vinegar, 1 tsp brown sugar and 1 tsp soy sauce. Bring to a gentle simmer.

Simmer until the mixture reduces and thickens to a glaze consistency, about 6–8 minutes. Watch carefully so it doesn't burn. Remove from heat and whisk in 1 tsp cold butter and a pinch of salt to finish and add shine. Keep warm; glaze will thicken further as it cools.

Remove steaks from refrigerator 20–30 minutes before cooking to come toward room temperature. Pat dry thoroughly with paper towels and season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Place a heavy-duty skillet (cast iron preferred) over high heat until very hot, about 4–5 minutes. Add 2 tbs neutral oil and swirl to coat. Carefully place steaks in pan and sear undisturbed for 2–3 minutes until a deep brown crust forms.

Flip steaks and add 1 tbs unsalted butter, 2 thyme sprigs and 2 crushed garlic cloves to the pan. Tilt the pan and spoon the melted butter, herbs and garlic over the steaks (baste) for 1–2 minutes. Continue cooking to desired doneness: for bison aim for medium-rare to medium (internal temperature 125–135°F/52–57°C) because bison is lean.

Remove steaks to a cutting board, tent loosely with foil and rest for 6–8 minutes. Resting lets juices redistribute and carryover cooking will raise the temperature a few degrees.

Warm the sweet potato hash briefly if needed. Spoon a smear of roasted elephant garlic on each plate (use a spoon to spread the mashed roasted garlic into a small puddle). Place a portion of sweet potato hash beside the garlic smear.

Slice the rested bison steak against the grain into 1/4–1/2 inch slices. Fan the slices over the hash or beside it.

Drizzle the red zinfandel balsamic glaze over the steak (about 1 tbs per steak) and spoon any pan juices or remaining glaze over the meat. Scatter 2 tbs microgreens or chopped parsley on the plate and finish with a pinch of sea salt flakes if using.

Serve immediately while the steak is warm, with extra glaze on the side if desired.