Bison steak with mushrooms and onion

Maybe this doesn't look like much to you, but it sho'nuf iz. Bison rib eye steak. First brought to room temperature then seared for a minute on each side in a rocket-hot cast-iron pan much larger than needed for one little steak. The pan smokes up the place before anything is even put in it because I never scrub it thoroughly.

This bison steak is so wonderful it makes me want to transport back through time and be an indian so I can have it every night.

The liquid on the plate is sake that I poured over the mushrooms and onions to finish, not liquid exuded from the steak.