Description
Sweeter than beef with clean verdant notes, you’ll soon be a bison convert. This savory recipe is quick to prepare, tender and bursting with flavor.
free from: gluten + soy + dairy + peanuts + tree nuts + fish + shellfish
Ingredients
brown sugar + rosemary crusted bison sirloin:
three 6 oz. bison sirloin steaks
4 tbsp. brown sugar + rosemary rub
2 tbsp. unsalted butter
1 tbsp. olive oil
1 fresh rosemary sprig
brown sugar + rosemary rub:
¼ cup light brown sugar
2 tsp. fresh rosemary, minced
1 tsp. paprika
¾ tsp. granulated garlic
½ tsp. ancho chili powder
¼ tsp. ground black pepper
¼ tsp. kosher salt
Instructions
Place all ingredients of the brown sugar + rosemary rub into a small bowl and whisk until thoroughly combined. Spoon 4 tablespoons of it onto a plate and spread. Press each bison sirloin onto the rub to crust one side of the steaks. Allow the steaks to sit at room temperature for 5 minutes to allow the rub to glaze and permeate the meat.
Preheat the oven to 400 degrees F.
While the steaks are sitting, heat a large cast iron skillet over medium-high heat. Once the pan is hot, add the olive oil. When the olive oil is just about to smoke, place the steaks in the pan, crust side down. Sear the steaks for 2 minutes, checking to make sure the brown sugar crust doesn’t burn, then flip the steaks and add the butter + rosemary sprig. Sear for another 2 minutes, basting constantly with the butter.
Transfer the pan to the oven and finish to your liking, or 5-7 minutes for medium-rare.
Remove skillet from the oven. Transfer the steaks to a plate and allow to rest no less than 5 minutes before slicing or serving. This dish goes perfectly with my brown sugar sweet potato puree!
Notes
pairings:
wine: A nice fruit-forward red like Tempranillo, or a lovely Malbec compliment the bison’s delicious flavors and will add plenty of depth to the dining experience.
spirit: Bourbon, my friends, bourbon! Straight up or on the rocks, the sweet undertones of toffee + honey + butterscotch with that distinctive oaky kick pair beautifully with this dish.
musical: Rawhide – The Dead Kennedys
brujo notes:
Check the temperature of the steaks before you transfer to the oven to see how far you are from your desired temperature. If within about 10 degrees F, you may need less time in the oven. Remove from heat about 5-10 degrees under desired doneness as the temp will continue to rise while resting, and rest you must–ideally about 10 minutes.
Bison has less fat than beef, so cooking beyond medium doneness is not recommended as the meat will become tough. See temperature chart below:
rare: 120-130 degrees cherry red center
medium-rare: 130-135 degrees robust pink center
medium: 135-145 degrees some pink center
Make sure you remove the meat from the fridge 30-45 minutes prior to cooking to bring to room temperature. This will help with even cooking, and help prevent dryness.
Only crust one side of the steaks with the rub. The rub is only meant to compliment the natural, almost sweet flavor of the bison, which you definitely want to allow to flourish on your palate.
- Prep Time: 5 minutes
- Cook Time: 9–11 minutes
- Category: main dish magic
Keywords: brown sugar, rosemary, crusted, bison, sirloin, steak
