Directions

1. Rinse the bison steaks and pat them dry with a paper towel.

2. Place the tenderloin steaks on a plate and rub the olive oil and the seasonings into the steaks.

3. Cover the steaks and rest at room temperature for two hours.

4. Optional: Remove the cover and place the steaks in the freezer for 10 minutes. *This helps them cook more evenly, for a plumper, juicier steak.

5. Heat a seasoned, cast iron skillet over high heat on the stove top.

6. Remove the steaks from the freezer and place the steaks in the preheated skillet, snugging the edge up to the side of the pan. Sear for 1 minute. Repeat 3 more times (2 minutes total per side), choosing a different edge, so the sides brown up too.

7. Remove the pan from the heat and steaks from the pan, and place on a plate.

8. Deglaze the pan with the honey bourbon over medium heat, scraping up the bits from the pan, while reducing the bourbon down to just a trace.

9. Lower the heat to medium and add the butter, whisking in to incorporate.
10. Add the steaks back to the pan and spoon the butter over the steaks, tilting the pan occasionally for two more minutes.
11. Remove the steaks from the pan and cover with foil.
12. While the steaks are resting, quickly whisk in the fig preserves or fig butter to the butter in the pan.

13. Remove the fig butter from the heat.

14. To serve, place the steak on the plate, drizzle with the Honey Fig Bourbon Butter and top with blue cheese crumbles.