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
Four ½ tablespoon of truffle butter
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.
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