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1
From refrigerator, allow the steaks to rest for 45 minutes at room temperature before starting to cook.
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2
Set the oven at 275F, convection preferred, 15 minutes before searing the steaks.
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3
Brush each steak, both sides, with a little clarified butter.
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4
* Sprinkle both sides with some coarse sea salt.
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5
Heat more clarified butter (about 1 tbsp) over high heat in a heavy bottomed frying pan until it's almost smoking.
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6
Sear the steaks, without disturbing, for one minute.
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7
Flip them, and sear the opposite side for one minute as well.
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8
Immediately transfer the seared steaks to a wire baking rack set in an open roasting pan.
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9
Note: although a vented roasting pan will do, the use of a wire baking rack is a better choice.
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10
It allows for better air circulation and helps facilitate even cooking.
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11
We highly recommend the use of an accurate digital meat probe thermometer.
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12
Insert the probe horizontally into the middle of one of the steaks.
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13
Otherwise, follow the time guidelines suggested below.
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14
To maintain even heat, do not open the oven door until the desired level of doneness is reached.
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15
For rare, remove steaks from oven when the probe thermometer reaches 120 to 125F (16 to 18 minutes).
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16
For medium-rare, 130 to 135F (22 to 24 minutes).
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17
For medium, 140F (28 to 30 minutes).
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18
After coming out of the oven, allow the steaks to rest uncovered at room temperature for 10 to 15 minutes.
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19
This breather before serving will allow time for the juices to sink back into the meat.
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20
The steaks will stay warm at this stage; in fact internal meat temperature can peak by 3 or 4 degrees while resting.
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21
Then enjoy bison's most tender offering with fries or another of your favorite sides.
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22
*NOTE: Our first choice is clarified butter, but a heat tolerant cooking oil such as peanut oil or grape seed oil can be substituted.
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23
Do not use olive oil; it will burn at high heat.
