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Cowboy Steak

A great way to pan fry steak in the winter... or in the summer, too!


Summary

Cooking a perfect steak is easier than it seems. All you need is a sturdy pan, salt, pepper, olive oil, and a solid cooking technique. For this pan-seared method, start by letting the steak sit at room temperature for at least 30 minutes so it comes up to room temp and will cook evenly. Then, just sprinkle on salt and pepper, rub on some oil, and get your pan really hot. Lay the steak in the pan and don’t mess with it until it’s ready to turn. In about 8 minutes, you’ll have a perfectly cooked steak to serve with a potato gratin.

Ingredients

  • 1 (1-1/4- to 1-1/2-inch-thick) New York strip steak (about 8 ounces)
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon olive oil

Directions

  1. Remove the steak from the refrigerator and let it come to room temperature, about 30 to 45 minutes.
  2. Season the steak on both sides with the salt and pepper. Rub both sides with the olive oil and set aside.
  3. Heat a medium heavy-bottomed frying pan (not nonstick!) over high heat until very hot but not smoking, about 3 to 4 minutes. (If the pan gets too hot and starts to smoke, take it off the heat to cool a bit.) Place the steak in the pan and let it cook undisturbed until a dark crust forms on the bottom, about 3 to 4 minutes.
  4. Flip the steak using tongs or a spatula and cook until it’s medium rare, about 3 to 4 minutes more. To check for doneness, use your finger to press on the steak: It should be firm around the edges but still give in the center. You can also use an instant-read thermometer; it should read about 125°F to 130°F.
  5. Transfer the steak to a cutting board and let it rest for at least 5 minutes before serving.

Note

This recipe cooks the steak to medium rare. If you prefer your steak rare, cook it about 1 minute less on each side or until an instant-read thermometer reads 120°F to 125°F. For medium or well done, cook the steak 1 to 2 minutes longer or until an instant-read thermometer reads 130°F to 135°F, or 135°F and above, respectively.

Source/s: Amy Wisniewski, Chowhound

Bison Cooking Guidelines

Bison Steak Cooking Guidelines

Grill, Broil, or Pan-Broil

  • Use steak 3/4 to 1 inch thick
  • Place in lightly oiled skillet and use medium heat on stove top
  • Place buffalo on BBQ or 6 inches from the heat source In broiler
  • Cook 4 to 5 minutes per side
  • To increase tenderness, marinate sirloin tip and inside round steaks for 8 to 24 hours

Bison Roasts Cooking Guidelines

Rib, Loin and Tenderloin

  • Use uncovered pan with rack
  • Season as desired to taste
  • Cook at 275F (135C)
  • Do not cook past medium 155F (68C)

Sirloin Tip, Inside Round

  • Sear roast in oven at 500F (260C) or on stove top in hot pan
  • Season roast, add ¼ cup (50ml) of liquid (water or red wine)
  • Roast at 325F (165C) in covered pan or place in slow cooker
  • Cook roast to medium rare 145F (63C)

Bison Burger Cooking Guidelines

  • Cook ground meats to 160F (70C) internal temperature
  • Make sure all patties sit flat on grill for entire cooking time
  • Cooking equipment should maintain temperature of 375F (190C) even when loading continuously with frozen patties
  • Ground bison should always be cooked until no pink remains

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About Roaming Alberta Meats

Roaming Alberta Meats
Roaming Alberta Meats is based in Calgary. The company was started by Meaghan Riopel, entrepreneur and MBA/CMA graduate.

Meaghan had a personal desire to connect with farmers and understand exactly where the meat on her table was coming from. She works closely with her parents, Joan & David Hines…

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