Oral Allergy Syndrome Friendly Pan-Seared Bison Steaks with Herb Butter
Total time27 min
Prep time10 min
Cook time12 min
4.8(20)
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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
Chef's tipUse the same amount. Choose a refined, neutral-tasting oil that suits the recipe's heat level.
For the herb butter
- 2 tbsp unsalted butter
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Can be omittedflat-leaf parsley
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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