Are you an all year round steak connoisseur?

This bison recipe from Chef Whittaker is perfect for you.

With a delectable brandy peppercorn sauce you’ll have everyone at the table licking their plates clean. While cooking your steak with a cast iron pan you’re saved from needing to step outside to grill in the snow.

 

Steak Cooking Directions

  1. Have bison steaks out at room temperature for 20 minutes.
  2. Season liberally with good quality salt and cracked pepper.
  3. In a medium-high heat cast iron pan place 3 tbsp of grapeseed oil or other high temperature quality oil.
  4. Put steak in pan and lay down away from you to ensure oil does not splash toward you.
  5. Let sear on one side until golden brown (flank, ribeye, skirt, striploin and tenderloin approx. 3 minutes) (petit tender approx. 5 minutes) it is ok to lift steak slightly to allow oil back underneath to be between the steak and pan.
  6. Once you flip at this point, let sit for 30 seconds on this side and reduce heat to medium.
  7. Put 2 tbsp butter in pan close to steak as well as 1 lightly crushed clove of garlic and 1 branch of rosemary on top of steak.  
  8. Push steak to the farthest part away from the handle and tilt handle slightly back toward you.
  9. With a large tablespoon, continually baste the melted butter over top of the steak for 2 to 3 more minutes. (for petite tender place in 400 degree oven for 5 more minutes)
  10. Remove steak and place on cooling rack for 5 minutes to rest.

Brandy Peppercorn Sauce Ingredients

Ingredients: (for 2 steaks)

2 cups Bison stock (or grass fed beef stock)

3 tbsp heavy cream

1 tsp butter

1 shallot (minced)

1 clove garlic (minced)

1 cup of mushrooms (chanterelle or button)

3 tbsp green peppercorns

½ tsp brine from peppercorns

1 oz brandy

Salt to taste 

 

Bison Steaks with Brandy Peppercorn Sauce Recipe

 

Sauce Method:

Pour fat out of pan used to sear steaks.  Place back on using medium heat and introduce shallots, mushrooms and garlic into pan. Stir constantly until translucent (approx. 1 minute). Add peppercorns and deglaze with brandy (*caution it may flame at this point*). Now add stock and reduce by half, once it starts to thicken add cream and bring to boil again, once it boils gently stir in butter and season with salt and peppercorn brine.

 

Serve with your perfectly cooked bison steak!

 

Stay hungry.

- The TVBCo Family

 

Get Cookin'. . . . .with our Cooking with Bison cookbook!