Here’s a fun fact: In 2020, more than half of restaurant spending is projected to be off premise, i.e. not inside a restaurant. In other words, spending on deliveries, drive-throughs, and takeaway meals will soon overtake dining inside restaurants, for the first time on record. And, online delivery is surging. Eating in is the new dining out. Last year, the meal kit industry hit over $5 billion dollars annually and continues to grow.

And while this may seem new and novel…remember Omaha Steaks? They started selling steak through magazine ads and mail flyers in 1952. I fondly remember their food being in our freezer as a child—beef franks for the kids and steaks for mom and dad.

Now, to be honest, I had not thought about Omaha Steaks until my friend Matthew Mead mentioned them the other day. I went to their site to have a look and I was quite impressed. Grass-fed beef, bison, lamb, veal, and even wine. After perusing the site, I was inspired to give bison a try.

Bison is incredibly juicy, tender and full of flavor. It is also naturally lean, rich in nutrients and high in protein, making it a great choice for the health-conscious and adventurous eater. And when do steaks not pair well with roasted new potatoes and rosemary? Enjoy.

A NOTE ON ROASTED POTATOES

Waxy potatoes, like Red Bliss or New Potatoes, have a low starch content and are often characterized by a creamy, firm and moist flesh that holds its shape well after cooking. They’re great for roasting, boiling, casseroles and potato salads.

ALL THE BEST PRODUCTS MAKE ENTERTAINING EASY

Print

Black Pepper Truffle Butter Bison and Roasted New Potatoes


  • Author: Ronda Carman
  • Yield: 4 1x
Scale

Ingredients

Four 6-ounce bison steaks
2 tablespoon fleur de sel salt or a flaky salt
2 tablespoons black pepper, coarsely ground
4 tablespoons butter
1 1/2 pounds new potatoes, halved
2 tablespoons minced fresh rosemary leaves
Olive oil
Four ½ tablespoon of truffle butter


Instructions

Pat the steaks dry with a paper towel. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides. Set aside.

In a large cast-iron skillet over medium-high, melt 4 tablespoons of the butter. Add the potatoes and cook, stirring often, until well browned and crispy outside and tender inside, about 15 minutes. Season with salt to taste and add the minced fresh rosemary leaves. Transfer the potatoes to a plate and cover with foil to keep warm.

Return the skillet to high heat. If the skillet is dry, add a splash of olive oil. Add the steaks and sear them evenly on all sides for about 2-3 minutes per side for a total of 8-10 minutes. Bison steaks should not be cooked or they will become tough and lose their flavor. Divide the steaks and potatoes between 4 serving plates. Immediately top each steak with ½ tablespoon of the truffle butter. Let rest a few minutes before serving.

 


Notes

Time for Cooking Thicker Steaks:
1 inch thick – Rare: 6 to 8 minutes, Medium: 8 to 10 minutes
1 1/2-inch thick – Rare: 8 to 10 minutes, Medium: 10 to 12 minutes
2 inches thick – Rare: 10 to 12 minutes, Medium: 14 to 18 min

Photo by Matthew Mead

Join The Party!

Get on the guest list.

Subscribe now and never miss a thing

You have Successfully Subscribed!