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:
- Prep the Steak:
- Liberally salt both sides of the steak and let it sit at room temperature for 15–20 minutes.
- 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.
- 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).
- 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.
- Serve:
- Slice the steak thinly against the grain for optimal tenderness.
- Enjoy!