Seared Buffalo Steak

Courtesy of the National Bison Association

4 buffalo tenderloin steaks
olive oil
salt and pepper, to taste

Bring steaks to room temperature (set out for about 30 minutes.) Dry steaks with paper towels, coat steaks with olive oil and season both sides with salt and pepper. Set a 10-inch heavy-bottomed oven proof pan or cast-iron skillet on a rimmed baking sheet. Place both on oven rack adjusted to lower-middle position, and heat oven to 500 F. When oven reaches temperature, remove skillet from oven and transfer to stove top over high heat. Immediately place steaks in skillet, being careful that they are not touching each other.

Sear steaks for 1 minute without disturbing, turn with tongs and sear second side another minute without disturbing or until both sides are well-browned and have a nice crust. Remove skillet from heat, and using tongs, transfer steaks to hot baking sheet in oven. Roast 3 minuts for rare, 5 minutes for medium rare. Remove and place on a plate. Residual heat build up in steaks will continue to cook the meat. Tent steaks loosely with foil and let rest for 10 minutes, allowing juices to redistribute and settle before serving.