Pan-Seared Bison Steaks with Tarragon Herb Oil

Once upon a time people ate Bison (Buffalo) meat not because it was cool or trendy or even the latest health kick but because it was there – roaming free and in abundance. Long before Europeans stepped foot in North America and lay claim to the land, native peoples hunted the Bison for more than just food. Nothing of these majestic animals went to waste. We could learn a lot from the past.

Farming commercial herds of beef cows has created a whole slew of modern problems. Many of the larger cattle ranches utilize grain feeding rather than pasture feeding, with herds in close quarters. The overcrowding has increased disease in cattle that has been combated with antibiotics and hormones. Close quarters also produces something else – fatter cattle. While some bison ranching is mimicking cattle ranching, for the most part bison do not cooperate with close quarter ranching. This means bison meat is healthier. It also means bison meat is expensive. Since bison herds are often free to roam about, the marbling of their meat tends to be finer, with a more even fat distribution and leaner cuts. Bison that are free to roam produce a cut of meat that is richer, deeper in flavor. The flip side of this is that a bison steak will cook up in less time, and turn to shoe leather at the drop of a hat if you aren’t careful. Like Filet Mignon, bison should NEVER be cooked beyond medium-rare if you want a tender, juicy piece of meat.

If I had it my way, we’d eat bison regularly instead of beef. Who knows, maybe some day we’ll win the lottery and can do just that. Why is it, I wonder, that healthier food choices are always more expensive? In the case of bison vs. cattle, it’s a question of land. A bison herd grazes year-round on about 23,000 acres of pasture land while cattle graze only 7 months of the year on about 2,000 acres. Pound for pound, bison require a greater investment of resources.

Oh, and for those of you wondering about the whole methane thing – bison’s farts are far worse. I’ve always said the reason bison hang around stinky geysers in Yellowstone is to mask their own emissions.

I say let’s forget about the whole pound for pound issue and treat ourselves to a delicious Bison Steak today!

Pan-Seared Bison Steaks with Tarragon Herb Oil
Tarragon Herb Oil
1 cup Tarragon Leaves
1 cup Extra-virgin Olive Oil
1 teaspoon Kosher Salt

Pluck the leaves from the tarragon stock. Place in a fine mesh strainer. Bring a kettle of water to a boil. Place some ice into a bowl large enough to submerge the strainer. Mix ice with water to create an ice water bath. Set aside.

Pour boiling water over the tarragon leaves to quickly blanch, then immediately submerge in ice water to prevent further cooking. Empty leaves onto some paper towels, wrap and squeeze gently to remove any excess water.

Place leaves into a blender. Add olive oil and salt. Blend well. Pour into an oil container with a stopper to seal well. Let rest for a day for flavors to fully develop.

Pan-Seared Bison Steaks
1 Bison New York strip steak (14 oz)
2 tablespoons Kosher Salt
2 tablespoons Black Pepper
2 teaspoons granulated Garlic
1 tablespoon Vegetable Oil
2 tablespoons Tarragon Oil, above

Remove the bison New York strip steak from the refrigerator 30 minutes prior to cooking. Season both sides with the salt, pepper and granulated garlic.

Heat a cast iron skillet over medium-high heat until a sprinkling of water dances across the surface. Add the oil and heat until shimmering. Sear the bison until golden brown on each side, about 2 minutes per side for medium-rare.

Transfer to a cutting board and rest for 10 minutes. Slice steak

Drizzle with the herb oil and serve.

Not sure where to get your Bison? Wild Idea Buffalo Company is a great choice. To be honest, their Bison Meat is on the pricey side. But once you read their story and understand their approach to ranching, you will agree that the slightly higher price is worth it. Sustainable ranching with an eye on a better future is important now and for all the tomorrows to come.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen