Pan-Fried Bison Ribeye Steak

Chef'south notes:

Bison is perhaps one of my favorite meats (you lot can get information technology in bulk hither). Merely I'll ever be a beef guy. This is probably considering growing up, it was one of the few animals I didn't take to personally kill before eating information technology. Yup, I'grand i of those "old-fashioned" people. Bison does remind me a lot of beefiness – similar flavor, bone and muscle structure. Simply to me bison is like an exotic version of beef. It used to be that you only found bison when traveling out to w. So a couple years ago a friend of mine started buying bison meat from a local rancher. Last year I spotted it in the freezer department of my co-op, and now this year I can finally purchase fresh, awesome-looking bison meat from a grocery shop.

Ingredients

  • ii bison ribeye
  • Sea salt
  • Black pepper
  • Unsalted butter

Pan-Fried Bison Rib Eye Steak: Sea Salt and Black Pepper and Served with a Knob of Butter

  1. Find some buffalo/bison steaks. If you are unable to find bison ribeyes, another bison steak may be substituted. Or, as a terminal resort, beef steaks may exist used. These steaks are cut about one½ inches thick. Thick steaks are e'er preferred since it is more than difficult to overcook a thick steak but not impossible to do and then. Season the steaks with sea table salt and fresh cracked blackness pepper (actually good whole peppercorns here). Rub the seasoning in with your easily. Let the steaks sit down for a few minutes.
  2. Heat up a frying pan on medium-loftier oestrus. This frying pan is a nonstick stainless from All-Clad. For steaks I prefer the nonstick unless I want to make a pan sauce in which case I would use a regular frying pan. I am using butter as a frying medium. I'm using about 2 tablespoons of it. One time the butter foams and subsides, put the steaks in the pan. Allow the steak sit in the pan for 4–v minutes earlier checking it. That is, of course, unless it is smoking and/or on fire.
  3. Check the bison steaks to run into how they look. You want the crust to exist thick and crispy looking. You likewise desire to be caramelizing the hell out of that fatty. Otherwise it won't taste equally good, and the connective tissue will exist a little chewy. Look at the picture to the correct. Run into how dark brownish that is? Y'all desire to go information technology that color but not black. Black means information technology's burnt. Flip them when they get to this bespeak, which will accept effectually 4–viii minutes. Then melt the other side the same manner.
  4. Cheque the steaks to see how cooked they are. There are three ways to check a steak for doneness. The first is to cut information technology open and look. This volition dry out the meat. The 2nd is to take a temperature reading with a digital thermometer. And the third is to bear upon information technology with your finger and experience for firmness. I expand on the last ii techniques below. My steaks were rare, so I mounted them with butter and finished them in the oven. Merely 4 extra minutes in a 500ºF oven and the steaks went from rare to medium rare.

Tips & Tricks

  • Utilize a digital thermometer to exam the internal temperature of the steaks. For rare meat, await for 120–125ºF, medium is 140–150ºF, and well done is around 160–170ºF.
  • The thumb-fat test. Hold your hand up, palm facing you. Now touch the tip of your pollex to the tip of your pointer finger, only so they are touching with just a little force per unit area. Now, with your other arrow finger, poke the meaty, muscly part (at the base) of your first hand's thumb. That is what rare meat should feel like. And when yous touch on the tip of your pollex to the next finger, the eye finger, press that aforementioned identify on your thumb again. That represents medium. As you progress downwardly toward the pinky you volition discover it begins to get very firm. The ring finger would be effectually medium-well, and the pinky would stand for well done. Every bit yous melt meat, continue to practice this technique and eventually you will just know, similar I do.