A pan-seared steak is one of life’s great pleasures. Here we substitute bison for beef and top it with a rich brandy-butter pan sauce.
Game plan: If you want the richness of beef without any of the guilt, bison is your answer. The only downside to this low-fat meat is that it dries out quickly, so cooking these steaks beyond medium rare is not recommended.
This recipe was featured as part of our Easy Weeknight Dinners photo gallery.
Beverage pairing: Silverado Merlot, Napa, California. Dark red wines are always a good match for steak, but the nutty, dried-fruit “sweetness” of this brandy sauce calls for a wine that’s more round and fruity than savory. Merlot is a good call. This Napa version answers the brandy with a toasty spice from oak and introduces its own black cherry and smoky chocolate notes to the party.