Pan-Fried Bison Flank, Flat Iron, Skirt, or Bavette Steak

Pan-Fried Bison Flank, Flat Iron, Skirt, or Bavette Steak

Ingredients:

• Bison flank, flat iron, skirt, or bavette steak
• Salt, to taste
• 1–2 tablespoons oil (high smoke point, such as grape seed oil)

Instructions:

1. Prep the Steak:
• Liberally salt both sides of the steak and let it sit at room temperature for 15–20 minutes.
2. Preheat the Skillet:
• Heat a cast iron skillet over medium-high heat until it is very hot.
• Add 1–2 tablespoons of oil to the pan and swirl to coat evenly.
3. Cook the Steak:
• Place the steak in the skillet and sear for 2–3 minutes on the first side without moving it.
• Flip the steak and sear for an additional 2–3 minutes, or until the internal temperature reaches 125–135°F (medium-rare to medium).
4. Rest the Steak:
• Remove the steak from the skillet and place it on a cutting board.
• Let it rest for 5 minutes to allow the juices to redistribute.
5. Serve:
• Slice the steak thinly against the grain for optimal tenderness.
• Enjoy!