Berkeley Wellness 2011
Just a decade ago buffalo (technically bison) meat sounded pretty exotic. Today, it’s fairly easy to find at natural foods stores, farmers’ markets and some supermarkets. There are even buffalo-themed restaurants and cookbooks. But is bison meat—America’s “original red meat”—really so much better than beef, as claimed?
So with this recipe you be the judge! 100 percent grass feed free grazed Bison. Sin City Life Media
Recipe and photo by The Kitcheneer
- 2 tomahawk steaks (also known as bone-in rib eye. I used bison, but a beef bone-in rib eye is great too!)
- 1 tbs avocado oil or olive oil
- Salt and pepper to taste
- 1 tbs ghee or unsalted butter
- 5 sprigs of thyme
- 4 garlic cloves, minced
- Preheat broiler to low
- Heat a large oven proof skillet (like cast iron) on medium high heat
- Wait until pan is smoking then quickly add the oil and swirl
- Place both steaks flat in skillet immediately after the oil to prevent the oil from burning
- Season steaks with salt and pepper while in pan
- Sear on all sides for 3-5 minutes each. Or until there is a nice brown crust on all sides
- Add ghee,thyme, and garlic swirl the skillet to coat
- Spoon ghee mixture over the steaks by tilting the skillet towards your body allowing the juices to pool to one side.
- Transfer the skillet with steaks to the broiler for 3-5 minutes
- Depending on what temperature you like your steak, they should be done and ready to serve!
- ***I prefer my steaks medium and these are the time increments I used***