Have you ever tried bison?
You may have seen it labeled “buffalo,” but that’s actually a misnomer. The buffalos that inhabit North America aren’t buffalo at all; they’re bison. Boom! Hitting you with cool nature facts on a food blog. That’s just how I roll.
But anyway, bison tastes a lot like beef, except it’s much leaner. You get all the beefy taste, with less fat! If you have had bison, chances are you’ve had ground bison which is totally delicious, but I urge you to try a nice bison steak. For this recipe, I used inner top round steaks.
You want to cook a bison steak exactly like a beef steak—sear both sides and let it rest. They key to tenderness is to cut your bites against the grain. Trust me, it makes all the difference.
Let’s talk about the sauce. It’s freakin’ amazing (and simple to make). It’s slightly sweet, rich, and herby, and I want to put it on everything—beef, chicken, a shoe? All of the above. If you wanted to change it up a bit, maybe try swapping the thyme for rosemary. Mushrooms would be an excellent addition. The key to why this sauce is so good is all of the browed bits stuck on the pan after the meat is cooked. It is what adds the depth and body, and what makes it so darn addictive.