Seared Bison Steak with Porcini Mushrooms
4 1/2 cups sliced fresh porcini mushrooms or 3 ounces dried porcini
2 tablespoons ghee, plus extra for brushing on steaks
2 tablespoons finely chopped shallots
1 teaspoon finely chopped fresh rosemary
1/3 cup beef bone broth for fresh mushrooms, ¼ cup plus 3 tablespoons if using dried mushrooms
1 teaspoon lemon juice
1 tablespoon ghee
1/2 teaspoon flaky sea salt, plus extra for the mushrooms
1/4 teaspoon freshly ground pepper, plus extra for the mushrooms
4 rib-eye bison steaks (see note)
2 tablespoons extra-virgin olive oil
- If using dried mushrooms, soak them in 2 cups warm water for 15 minutes. Carefully remove the mushrooms and reserve the liquid. If the mushrooms are gritty you can wash them after soaking and pour the soaking liquid through a coffee filter to remove the grit. Reserve 1 tablespoon of the soaking liquid.
- Heat the ghee over high heat in a large skillet. Add the fresh/dried mushrooms and sear them undisturbed on one side until browned, about 8 minutes.
- Add the shallots and rosemary and sauté for about 2 more minutes, until the liquid from the mushrooms has evaporated.
- Add the beef bone broth and lemon juice. If using dried mushrooms add 1 tablespoon of the soaking liquid.
- Cook over high heat until the liquid reduces by one-third. Turn off the heat and swirl in the ghee.
- Add salt and pepper to taste.
- Set aside and keep warm.
- Brush the steaks with some ghee and sprinkle with the ½ teaspoon salt and ¼ teaspoon pepper.
- Grill the steaks or sear them in a cast-iron pan over high heat to an internal temperature of 110°F to 115°F, about 5 minutes per side, depending on the thickness of the steak.
- Let the meat rest on a platter for 10 minutes before slicing.
- Spread the mushroom sauce over the steaks.
- Drizzle the finished dish with olive oil before serving.
The bison steaks can be replaced with any New York strip loin, bone-in rib-eye, T-bone, or tenderloin steaks.
Recipe adapted from Saveur by Illona Oppenheim