Sous Vide Bison Steaks with Chile-Garlic Oil

Sous Vide Bison Steaks with Chile-Garlic Oil 

adapted from Food & Wine

If you do not have a sous vide machine or want to cook quicker, cook it on the grill.

Sous Vide Bison is a very lean red meat so do not cook it more than medium-rare or it will be dry and tough.

An optional step, is to put the steak under smoke for the 10 minutes it is resting.

Makes 2 servings                                                      5 WW Blue points / serving

1 10-oz Bison rib-eye steak

Montreal steak seasoning

2 tsp. Chile-Garlic Oil

1. Heat the water in a large pot with a sous vide machine to 129F.
2. Season the steak with Montreal steak seasoning.
3. Heat a pan to scorching hot, sear the steak for 1 minute / side
4. Place into a vacuum seal bag and seal.*
5. Put the bag in the water bath and cook for 30 minutes.
6. Remove the meat from the bag and let rest for 10 minutes.
7. Optional Step: While the steak is resting place it under a cloche and hit it with some smoke using a smoking gun. 
   
   
   
8. Cut on a diagonal and serve garnished with the Chile-Garlic Oil.

Enjoy!

* If you don't have a vacuum sealer, use a zip top bag and squeeze out the air.