Low Fiber Pan-Seared Bison Steaks with Herb Butter
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Learn more →Ingredients
2 servings
- 2 bison ribeye or strip steaks (about 8 oz each, 1 inch thick), freshly cut or thawed from frozen
- 1 tsp fine sea salt
- 1 tbsp avocado oil or canola oil
For the herb butter
- 2 tbsp unsalted butter
Ingredient noteButter is almost all fat and has no fiber, so the amount here (about 1 tablespoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Ingredient noteLow residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 1/2 teaspoons per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
Instructions
- 1
Pat the bison steaks completely dry with paper towels, then season both sides and the edges evenly with the sea salt. Let the steaks rest at room temperature for 5 minutes while you prepare the herb butter and heat the pan.
- 2
In a small bowl, mash together the unsalted butter, thyme leaves, chopped rosemary, and chopped parsley (if using) until combined. Set aside.
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