GARLIC & HERB COWBOY STEAK
A simple recipe to bring out the best in a premium bison cut, the Ribeye. This is an elemental bison recipe using a few simple ingredients and a technique that guarantees success. Remember to trust your meat thermometer and let the meat rest after cooking.
1 1/2 lb bone-in bison ribeye steak (at least 2 inches thick)
Kosher salt and freshly ground black pepper
1/4 cup vegetable or canola oil
3 tbsp butter
6 sprigs thyme or rosemary (optional)
4 whole garlic cloves, lightly smashed
Carefully pat steak dry with paper towels. Season liberally on all sides (including edges) with salt and pepper
Heat oil in a 12-inch heavy-bottomed cast-iron skillet over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden brown crust starts to develop, about 4 minutes total.
Add butter, herbs (if using) and garlic (if using) to the skillet and continue to cook, flipping steak occasionally, and basting any light spots with foaming butter. If butter begins to smoke excessively or steak begins to burn, reduce heat to medium. To baste, tilt pan slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steak, aiming at light spots. Continue flipping and basting until an instant read thermometer inserted into thickest part of tenderloin side registers 120 to 125°F for medium rare, or 130°F for medium, 8 to 10 minutes total. Immediately transfer steak to a large heatproof plate, and let rest for 10 minutes. Reheat pan juices until lightly smoking, then pour over steak. Serve immediately.