One of the easiest mistakes to make, when cooking steak, is cooking it on too low of a temperature for too long. The result becomes a tough, over-cooked steak that's grey on the outside instead of nicely caramelized.
Bison, because it is leaner than beef, needs to be handled with special care. Do not over-cook your bison steaks. If you typically prefer your steaks medium, shoot for medium rare. If you typically like your steaks well-done, shoot for medium.
Where does the Pizza Oven fit in?
Pizza ovens (like the Gozney or Ooni) are great because they get ripping hot.
So, instead of cooking your Bison Ribeye low and slow and being disappointed in the results, try this method instead...
Directions:
- Bring your steaks out of the refrigerator at 20-30 minutes before you plan to cook them, to allow them to come up to room temperature.
- Pat the steaks dry (on all sides) with paper towels and season liberally with salt & pepper (or your preferred steak rub).
- Pre-heat your cast iron skillet in your Pizza Oven to medium-high heat.
- Allow your cast iron plenty of time to get hot.
- When you are ready to start cooking, add your cooking oil (butter preferred) and immediately place your steaks into your cast iron.
- Set your timer for approximately 2 minutes. Then, using an oven mit and tongs, pull your cast iron out of the oven, flip your steaks and put the cast iron back into the oven.
- Cook approximately 2 mins on the second side (or until you achieve preferred done-ness). You should end up with a nice caramelized "bark" on the outside and a perfectly cooked steak on the inside.
- Pull your steaks when ready and transfer to a cutting board. Allow the steaks to rest for 10 minutes before cutting and baste with butter and aromatic herbs while you wait.
- Slice your steaks against the grain and serve.
**Pictured here are two Bison Ribeyes served with a simple Gremolata that Jesse Inman prepared**
