Bison bavette is a lean, flavorful cut that cooks quickly and delivers a tender bite when prepared correctly. Its mild taste pairs beautifully with fresh herbs, garlic, and a touch of olive oil, allowing the natural flavors to shine. Because bison is leaner than beef, it benefits from a quick sear over high heat to lock in moisture, followed by a short resting period to ensure tenderness. This simple yet delicious garlic herb bavette recipe is perfect for a quick weeknight dinner or a special meal—just slice against the grain and enjoy with your favorite sides!
Ingredients:
Ingredients:
- 1 bison bavette (0.8–1 kg)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary or thyme, chopped
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp butter (optional, for finishing)
Cooking Method:
- Marinate – Rub the steak with olive oil, garlic, rosemary, salt, and pepper. Let it rest at room temperature for 30 minutes.
- Sear – Heat a skillet or grill to high heat. Sear the steak for 2–3 minutes per side for medium-rare (internal temp 125–130°F).
- Rest – Transfer to a cutting board, add a pat of butter if desired, and let it rest for 5–10 minutes.
- Slice & Serve – Cut against the grain into thin slices for the best texture. Enjoy with roasted vegetables, a fresh salad, or a light chimichurri sauce.
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