Preheat the oven to 350°F (176°C). Combine orange juice, kosher salt, and freshly ground black pepper in a small bowl. Then, coat the bison filet with the mixture.
Warm a cast iron skillet over medium-high heat for 5 minutes, then add oil. Place the steak in the pan to sear for 2 minutes per side.
Add a pat of butter to the pan and transfer the skillet to the oven. Cook for 6-8 minutes (depending on the thickness of the steaks). Let the meat rest for 10 minutes for the best results.
Notes
Expert Tips:
For juicy steak, consider aging the bison meat days before preparing it by salting the fillets on both sides and letting it rest in the fridge to help the proteins loosen up.
Let the steaks come to room temperature for 20-30 minutes before searing for better browning and more even cooking.
Because bison is lean meat and lacks fat marbling, sear the steaks in a hot skillet to lock the moisture in. Carefully place the steak on the side nearest you and lower it slowly to prevent hot oil from splashing you.
Use a meat thermometer to check the internal temperature of the steak. Overcooked bison becomes tough - no one wants that!
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.