Whole 30 Pan-Seared Bison Steaks with Herb Butter

Total time27 min

Prep time10 min

Cook time12 min

4.8

(20)

Whole 30 Pan-Seared Bison Steaks with Herb Butter

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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 tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

For the herb butter

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh flat-leaf parsley, finely chopped (optional)

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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