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!