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.

Bison Rib Eye Steaks with Gorgonzola Butter and Rosemary Smoke

Bison Rib Eye Steaks with Gorgonzola Butter and Rosemary Smoke

Did you know that bison and buffalo are not the same? Bison are native to North American and Europe while Buffalo (Cape and Water Buffalo) are native to Africa and Asia. So buffalo never roamed in the US plains.

Searing the sear and finishing in the oven allows for consistency of temperature control. The oven is a gentler heat and prevents your food from overcooking or drying out.

Makes 3 servings                                                     6 WW Blue points / serving

1 sprig of rosemary, left out for dry overnight

3 8 oz. lean bison rib-eye steaks

1 1/2 Tbsp. Montreal steak seasoning or you favorite steak seasoning

6 tsp. Gorgonzola Butter

1. Allow the steaks to come to room temperature, about 30-45 minutes.
2. Preheat the oven to 425F.
3. Heat a grill or a grill pan to high.
4. Rub the seasoning on both sides of the steaks.
5. Sear the steaks on the grill, about 1-2 minutes per side.
6. Insert a thermometer into the side of the steak extending to the middle.
7. Transfer the steaks to the oven and cook until the internal temperature reaches 120-125F for rare, 130-135 for medium-rare, 140-145 medium.
8. Transfer the steaks to a plate and allow to rest.
9. Place 2 tsp.. of Gorgonzola butter on top of each steak.
10. Meanwhile light the rosemary on fire and blow out.
11. Put the rosemary on the dish with the steaks and cover with a cloche.
12. When ready to serve uncover lift the cloche for a dramatic presentation.

Enjoy!