This method is a near fool proof way to prepare even the leanest cut of meat, which makes it a great option for bison. The result is a tender and juicy steak that is uniformly cooked throughout.
Lightly season both sides of the thawed cuts with salt, pepper* and olive oil. Wrap in parchment paper and insert a meat thermometer.
Place in a 220° oven until the internal temperature of the meat reaches the
desired level of doneness.
Medium-Rare is 130°. See the below for cooking temperatures.
Heat a cast iron skillet to 500°. Most oils will smoke at this temperature so doing this on the grill is a good option. Sear one or two steaks at a time for 60 seconds on each side.
Enjoy one of the best steaks you have ever experienced!