Entrée: United States – Bison Steak with Red Wine Reduction

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

2 bison steaks, about 8 oz / 225 g each (such as bison ribeye steak)
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
2 shallots, finely chopped
1 cup (240 ml) red wine
2 sprigs fresh thyme
2 tbsp (28 g) butter
1 tsp (5 ml) balsamic vinegar

Instructions

1. **Prepare the Red Wine Reduction**  
   In a medium saucepan over medium heat, add 1 tablespoon of olive oil and the chopped shallots. Sauté the shallots until they become translucent. Add the red wine and thyme sprigs. Bring the mixture to a simmer and let it reduce to about half its original volume. Remove the thyme sprigs, add the balsamic vinegar, and then stir in the butter until the sauce is glossy. Season with salt and pepper to taste.

2. **Cook the Bison Steaks**  
   Heat the remaining olive oil in a large skillet over medium-high heat. Season the bison steaks generously with salt and black pepper on both sides. Add the steaks to the skillet and cook for about 4-5 minutes per side for medium-rare, or until they reach your desired doneness. Allow the steaks to rest for 5 minutes, then serve with the red wine reduction drizzled on top.