If you don’t have bison, this recipe is still great with beef steaks. If you want, deglaze the pan with stock, wine, or brandy.
Pat steaks dry with a paper towel. Crack pepper in a mortar. Sprinkle the pepper and thyme evenly on lamb. Tap gently with your hands so they stick well. Salt and pepper; let stand 15 minutes before cooking.
Heat a large pan on medium. Add clarified butter, then the steaks. Pan-fry on one side, about 2 minutes for a rarer steak. Flip and cook for 2 more minutes.
Place steaks on a clean plate. Put shallots in a bowl with a spoonful of clarified butter if needed. Stir while scraping the plate to unstick the cracked pepper. After 1 or 2 minutes, when the shallots are cooked, pour ¼ cup water into the pan and stir for 15 seconds until it is evaporated. Pour shallots on the steaks and splash some olive oil on top.
A variation of the Pan-fried Provençal Lamb from The Spice Trekkers Cook at Home