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chef forrest’s blog

Pan Roasted High Plains Bison NY Strip Steaks with Creamed Spinach

I really do love the smell of charcoal.  It always makes me hungry and eager to grill something to eat…..I truly believe everything tastes better when its char-coaled!

I’ve even been known to charcoal grill vegetables… baked whole wheat bread, cornbread and apple turnovers on a grill.  Once I  made shrimp scampi on a grill when I was in Weiser, ID during a camping trip way out in the hills  :-)

Sometimes however, especially when the wind starts to blow and things begin to cool down a little bit,  I turn to pan roasting my steaks….YUM.

Pan Roasting is a great way to develop a crispy outer flavor crust and a moist and juicy interior to all of my favorite Bison Steaks.  I always use a cast iron skillet….nothing work better to get hot and hold the heat better than cast iron….especially without burning.  I usually sear the steaks first, on top of the stove in the cast iron skillet, and then I either finish them in the oven at 250F …or after the searing I cover the steaks with a lid to hold in the heat and finish cooking on the stove top.  It sort of depends on how many steaks I might be cooking and how patient I am :-)

This recipe for the Pan Roasted High Plains Bison NY Strip Steaks is an easy one for you to turn some of our High Plains Bison into a great meal….especially with the creamed spinach recipe I’m going to show you.  Just follow the pictures for a look-as-you-cook experience and ENJOY!!

Pan Roasted High Plains Bison NY Strip Steaks with Creamed Spinach

2- High Plains Bison NY Strip Steaks, thawed over night in the refigerator on a cookie sheet pan to catch and dripping or condensation

3 tablespoons vegetable oil

Sea salt, cracked black pepper and granulated garlic

1/4 stick of butter

1 shallot, minced

1/2 cup white wine

1 cup heavy whipping cream

1 large container fresh spinach

1.  Thaw your High Plains Bison NY Strip Steaks overnight in the refrigerator on a cookie sheet pan to catch the drippings or condensation.

2.  Remove the High Plains Bison NY Strip Steaks from their packaging and pat dry.

3.  Season liberally with sea salt, cracked black pepper and granulated garlic on both sides of the High Plains Bison NY Strip Steaks

4.  In a cast iron skillet, set on MEDIUM-HIGH heat, sear the seasoned steaks in the vegetable oil, 4 minutes on the first side and 6 minutes on second. Remove from heat and allow to rest for 10 minutes before slicing for a PERFECT Medium-Rare

5.  In a sepearte skillet add the butter and the shallots and saute over MEDIUM-HIGH heat till browned, about 6-8 minutes

6.  Add the white wine and allow to reduce by 1/2, about 4-5 minutes

7.  Add the heavy whipping cream and allow to reduce by 1/2, about 4-5 minutes

8.  Add the spinach all at once and stir to warm and  heat throughout…..do not cook for more than 2-3 minutes!!

9.  Serve the sliced High Plains Bison NY Strip Steaks on top of the creamed spinach and ENJOY!!

Gather together your ingredients

Thaw your High Plains Bison NY Strip Steaks overnight in the refrigerator on a cookie sheet pan to catch and dripping or condensation

Remove your High Plains NY Strip Steaks from the packaging and pat dry with a paper towel

Season your High Plains Bison NY Strip Steaks liberally on both side with sea salt, cracked black pepper and granulated garlic

In a cast iron skillet set on MEDIUM-HIGH heat, sear the steaks in the vegetable oil for 4 minutes on the first side

Flip and continue cooking for an additional 6 minutes on the second side.  Remove from the heat and allow to rest for 10 minutes before slicing for the perfect MEDIUM-RARE

In a separate skillet add the butter and diced shallots and saute over MEDIUM-HIGH heat stirring often so as not to burn

Until the shallots are well browned, about 6-8 minutes

Add the white wine and reduce by 1/2, about 4-5 minutes

add the heavy whipping cream and reduce by 1/2 also, about 4-5 minutes

Add the spinach all at once and stir to warm

As the spinach becomes warmed, 2-3 minutes, it will wilt down and be ready to serve.  Season to taste with Lawrys seasoned salt and cracked black pepper.  DO NOT OVERCOOK :-)

Slice the High Plains Bison NY Strip steak,  serve on top of the creamed spinach and ENJOY!!

November 29th, 2011
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Welcome to Chef Forrest’s Blog

Chef Forrest Waldo doesn’t believe in compromise. He knows you don’t have to sacrifice great taste to prepare a healthy, well-balanced meal and he wants to show you how to do the same. That’s why he is the guiding force behind all High Plains Bison products and here is where he shares his favorite ways to get the most flavor out of every meal.

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