The Bison Girl :: a lifestyle of good cooking, good eating & living well

Let's start with video footage of this tasty sirloin sizzling, what do you say? So it's been awhile since I've made a good steak and this past week I decided I would change that. This post is going to go over my cooking method for a simple Bison Top Sirloin Steak with mushrooms in the cast iron skillet. As you can see in my final photo, I ended up serving my steak with a cheesy rice and pan fried brussel sprouts. The first step was to get my cast iron skillet on the stove and heated up. I turned the stove onto medium low heat and allowed the pan to get hot before adding a tablespoon of butter and my sliced mushrooms. As you can see in the picture, I've arranged the mushrooms so that there is space in the center of the pan for the steak to cook. If you would like to season your mushrooms with garlic or pepper, now would be the time to do that. After the mushrooms had been in the pan for a couple minutes, I added the steak and two sprigs of fresh rosema

I had a few short ribs leftover in the freezer from the last time I cooked with short ribs. Maybe leftover isn't the right word, as I specifically didn't use them so that I could save them for this exact purpose. :) Anyway, I wanted to try some tacos with the deliciously tender meat that you get from bison short ribs. Truthfully, although it takes awhile, the process was quite simple.  The full recipe is listed at the bottom of this post, and I've included some process photos from along the way. Enjoy! Bison Short Rib Tacos Ingredients: 2 lbs. Bison Short Ribs 5-8 dehydrated/dried chilies. 1-2 Tbsp. olive oil salt & pepper, for seasoning 1 cup bison broth (or beef) 12 oz. dark beer 8 whole garlic cloves 1 large onion, chopped 1 Tbsp. cumin 1 tsp. allspice 2 Tbsp. brown sugar Directions: Pre-heat oven to 250*F. Cut Short Ribs between the bones. Season both sides of each rib with salt and pepper. Heat oil in dutc