We wanted a luxurious meal the other day, and we happened upon some bison sirloin at the grocery store. Those two things together made our decision for us! So, we bought the steaks and broke out the cast iron and some smoked sea salt. We then salted our meat and gave the steaks a good sear on both sides in cast iron before finish in the oven. Cooking it that way made our steak so juicy and tender and yet with all the flavour that comes with searing. Once it came out of the oven, we let it sit for the juices to redistribute before slicing and serving with the rest of our meal!
We served our steak atop a bed of Spelt Berries and Shaved Brussels Sprouts. Then, we drizzled our morel gravy atop our steak and around the perimeter of our plate.
Time: 35 Minutes (+60 minutes if rehydrating morels for the optional sauce)
Ingredients:
- Bison Sirloin
- Smoked Sea Salt
- Optional Morel Cream Sauce:
- Dried Morels
- 1 Cup Warm Water
- 2 Tablespoons Heavy Cream
- 1 Tablespoon All Purpose Flour
- Cracked Black Peppercorn
- A pinch of salt
Method:
- If making the morel gravy, combine your morels with a cup of warm water, and allow to rehydrate for about an hour.
- When you’re ready to start cooking, preheat your oven to 350 degrees F.
- Wrap your steak(s) in paper towels to remove surface moisture.
- Sprinkle your sea salt on the top and bottom of your steaks.
- Melt a little butter in a cast iron pan, and when it starts to bubble, add your steak(s) to sear.
- Sear for around 3-4 minutes, flip, and sear the other side for another 3-4 minutes.
- Transfer your pan to the oven, and roast to your desired final cooked temperature. We went with Medium doneness (~130 degrees F), which required 8-10 minutes in the oven.
- If making the morel gravy:
- As your steaks roast, mix your mushroom rehydration water with your flour in a container with a tight-fitting lid, and shake vigorously to combine.
- Pour into a shallow pan, and bring to a simmer.
- Whisk in your cream. Sprinkle your salt and cracked black pepper in as you continue to whisk.
- Allow your gravy to continue to thicken.
- When your steak hits your desired internal cooked temperature, remove from the oven, and let sit aside for 5 minutes.
- Plate your sides as the steak sits. Then, slice your steak, and plate that as well.
- Drizzle your gravy onto your plate.
- Devour, and enjoy!
