Pan Seared Bison Sirloin Steak

Directions

1. Open your bison sirloin package 45 minutes before cooking. Pat dry and place on a paper towel-lined plate. Salt generously on both sides. Allow the meat to come to room temperature.

2. While the sirloin comes up in temperature make some garlic pan butter for the basting. Cut a clove of garlic in half, and open side down let the garlic cook in the butter.

3. Use medium heat. If it’s too high, your garlic will burn, leaving a burnt, bitter flavor in your butter. Once finished, strain your garlic and leave the butter in the pan.

4. Set your burner to medium-high, and once the butter starts bubbling again, pat your sirloin dry again as the salt will bring moisture to the surface.

5. Place in the pan on one side, and leave it there. Do not flip it until a nice caramel brown has appeared. Do not press it either, this doesn’t speed up the process in a beneficial way, it just creates a flat steak.

6. Once flipped, tilt your pan towards you so the butter pools and you can start to baste with a spoon. You may need to add more butter at this point if it has darkened too much.

7. Keep basting until the underside of your sirloin has the same caramel brown. Once this happens, flip it once more, baste the other side for a minute, then turn off your burner.
8. Leave the sirloin steak in the pan for sixty seconds, then remove it to your cutting board and let rest for five minutes.
9. You should have a perfectly medium rare steak.