The dish to eat in Jackson Hole · United States

Elk and bison

Name: Seared bison or elk steak with juniper butter
Yield: 4
Cuisine: United States
Ingredients: 4 bison or elk steaks (strip or tenderloin), about 6 oz (170 g) each, 1 1/4 inches thick; 1 1/2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbsp neutral oil; For the butter: 4 tbsp (56 g) soft unsalted butter, 6 juniper berries finely crushed, 1 tsp chopped fresh rosemary, 1 small garlic clove grated, 1/2 tsp lemon zest, pinch of salt

Photo: Beeblebrox, CC BY-SA 4.0, via Wikimedia Commons · source

Lean wild-tasting red meat from the herds of the Rockies, grilled rare to medium-rare.

Jackson is a cowboy town with a national elk refuge on its edge: elk and bison are on every dinner menu.

Where to eat it Cook it at home Have a chef cook it at home

Where to eat it: the best three in Jackson Hole

Gun Barrel
Town
Order: Elk or bison from the grill
Game and steakhouse standbys under a wall of mounts.
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Snake River Grill
Town
Order: Bison ribeye or the elk chop
The town's big dinner since the 1990s.
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Glorietta
Town
Order: Bison short ribs or the elk medallion
An Italian trattoria that cooks the local game.
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All three are on Chef Amazing’s list The best elk and bison in Jackson Hole, which you can save and take with you.

Cook it at home: Seared bison or elk steak with juniper butter

Serves 4Time 30 min, plus 30 min resting at room temperature

Bison and elk are much leaner than beef, so cook them hot and fast and stop at medium-rare. The juniper butter brings the mountains to it.

Pans and tools

Cast-iron pan
Instant-read thermometer

You’ll need

4 bison or elk steaks (strip or tenderloin), about 6 oz (170 g) each, 1 1/4 inches thick
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp neutral oil
For the butter: 4 tbsp (56 g) soft unsalted butter, 6 juniper berries finely crushed, 1 tsp chopped fresh rosemary, 1 small garlic clove grated, 1/2 tsp lemon zest, pinch of salt

Steps

Mash the butter ingredients together, roll into a log in plastic wrap and chill.
Take the steaks out 30 minutes before cooking. Pat dry and season with salt and pepper.
Heat a cast-iron pan over high heat until it smokes lightly, add the oil and the steaks. Sear 3 to 4 minutes a side, until an instant-read thermometer reads 125°F (52°C) for medium-rare.
Rest the steaks 5 minutes, topped with a slice of juniper butter each.
Slice across the grain and serve with potatoes or a green salad.

Chef’s tips

Past medium, lean game turns dry: take it off early.

Juniper is strong; crush it fine.

Contains: ['Dairy'].

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