2 large bison steaks
1/4 cup Italian dressing
2-3 sprigs fresh rosemary
3-4 large garlic cloves, sliced
2 Tbsp Montreal Steak Seasoning
1 tsp red paprika
1/4 cup olive oil
8 strips beef bacon (or real bacon, if you don’t keep kosher)
fresh cracked pepper to taste
Wash off the bison, patt it dry and place in a plastic container. Cover the meat in the Italian dressing, Montreal steak seasoning, paprika and place the rosemary and garlic over the top. Cover and marinate the bison for 2 days in the refrigerator. You can marinate for 1 day if you don’t have more time.
Before cooking the meat, wash and set aside the garlic for later, wash off the rosemary, dressing and spices than pat the meat dry.
Preheat the oven to 400 degrees F. Heat up the olive oil in a cast iron skillet over high heat then when the sides of the pan are bubbling, add the beef bacon very carefully.
Sprinkle the beef bacon with fresh cracked pepper. Cook for around 1 minute then flip the beef bacon and cook for another minute, until beginning to brown and curl up. Take the beef bacon out of the pan, place on a paper towel then add the 2 massive steaks to the hot pan. Quickly cover the pan and brown the meat for 3 minutes. Flip over the meat, cover the pan again and cook for another 3 minutes to brown the other side.
Pour the excess oil and fat out of the pan then add the sliced garlic and beef bacon to the meat. Place the uncovered skillet in to the 400 degree oven for 8 minutes to cook the bison until medium-rare. You can leave your bison in the oven longer if you prefer your steaks medium or well-done.
Take the bison out of the oven and let the meat rest for 5 minutes. The devour!