There’s another red meat out there folks, and it is from the free-roaming, home-on-the-range bison. With similar texture and taste to beef, bison is a leaner, heart-healthy alternative.
Using this classic restaurant-style method for searing the steaks in a hot pan, basting with herb butter, and finishing in the oven, bison gets the filet mignon treatment. Learn more about bison, why it’s better for you, and pick up the easy, fail-proof method for cooking the perfect steak.
Featured in my Weekend Warrior column on MarcusSamuelsson.com, read more here: http://marcussamuelsson.com/recipes/pan-seared-bison-steaks
Tara O'Keeffe