Cast Iron Striploin Bison Steak

Tips & Suggestions

In Canada, we normally grill steaks on the BBQ, but a cast iron pan works just as well! Use the best quality meat, simple seasoning and a good sear for perfect steakhouse-quality every time. Just follow these easy tips:

• Cast iron pans have to be seasoned with oil over time, which makes the pans almost non-stick.
• To cook a steak perfectly, the pan has to be very hot (don’t forget to protect your hands, as the handle can get hot).
• Remove steaks from the fridge about a 1/2 hour before cooking so they get to room temperature (this ensures they cook more evenly).
• Keep the seasoning simple. We use a little bit of roasted garlic, coarse sea salt, coarsely ground black pepper, and a little oil.

Directions

1. ​​Place a 12 inch (30 cm) cast iron pan on the stove and raise the heat to high.
2. Place the bison steaks on a cutting board and rub both sides with the roasted garlic.
3. Generously sprinkle coarse sea salt and ground black pepper over both sides of the steaks.
4. Pour the oil over the steaks and massage the seasoning in until all sides are coated.
5. Place one steak at a time into the hot cast iron pan being careful of the oil splatter.
6. You will hear an intense sizzle, which is good! Continue to sear for 3 minutes.
7. Turn the steak over and sear the other side for another 3 minutes.
8. During the searing of the second side, place the butter, sprigs of thyme and cloves of garlic in the pan. As the butter melts, tilt the pan slightly and start basting the butter over the steak with a spoon as it melts. Keep basting for the 3 minutes.
9. Let rest for about 5 minutes on a room temperature surface (clean cutting board) before serving or cutting. This will keep the juices in the steak.
10. Best served medium rare with a meat thermometer – 130°F (55°C)/135°F (60°C)

Pairings

Garlic, butter and thyme feature prominently in this easy-to-prepare recipe. Try a Sangiovese, Tempranillo or Malbec—look for one from Bodega Catena Zapata, O. Fournier, Pascual Toso or Luigi Bosca.