Yes, grass-fed free-range bison is the preferred protein of the modern hunter-gatherer crew, but when you taste the really good stuff, all thoughts of the Paleo diet will fly right out the window. The meat just tastes damn good. What you want is pasture-raised bison that has been—and this is key—field slaughtered. “The low-stress life and death of the bison guarantee consistently delicious meat,” says Sean Lenihan, founder of online retailer the Honest Bison. We concur. The sweet, mineral, pure-tasting meat will have you cheating on your beef rib eye this summer.
Bison Tomahawk Steak
Order in bulk from TheHonestBison.com and you can cook bison all summer long—starting with this seared steak
- 1 bison tomahawk steak
- Kosher salt
- Freshly cracked pepper
- 2 tbsp. canola oil
- 4 tbsp. butter
- 2 sprigs fresh thyme
Generously salt and pepper bison steak on both sides. Let meat come to room temperature. Heat a large cast-iron skillet or griddle over high heat. Add canola oil and heat until smoking. Sear steak on one side until golden brown, about three minutes. Turn steak over and continue cooking. Add butter and fresh thyme to pan. Baste steak with foaming butter mixture and cook until internal temperature is 120 degrees (use an instant-read thermometer to keep from overcooking the meat). Allow steak to rest 10 minutes before serving.
OH, DON’T WORRY, WE STILL LOVE BEEF