Bison Steak Recipe – Our pan-seared bison steak recipe yields flavorful, juicy, and tender strips every time. The steaks sear in butter before finishing in the oven. Pair the perfect bison sirloins with garlic herb butter, and serve it with mashed cauliflower or roasted potatoes to make a complete meal.
Consider upping your protein game with tender and juicy bison steak. It is an incredible source of protein, similar in taste to grass-fed beef. Compared to its counterpart, bison is low in fat and cholesterol while high in protein, making it healthy and suitable for most diets. Find bison in the same cuts as beef from porterhouse, t-bone, boneless ribeye, to bison New York steak strips like I use in this recipe.
WHAT YOU NEED TO MAKE THIS RECIPE
- Bison: I use 1- 1½ -inch thick bison New York strip steaks; adjust the cooking time for bison if using a large cut.
- Orange Juice: Use orange juice as a tenderizer; the acid breaks down the meat for juicer steaks.
- Salt + Pepper: Generously season the steaks with salt and pepper.
HOW TO COOK BISON STEAK
The full recipe with measurements is in the recipe card below.
Preheat the oven to 350°F (176°C). Combine orange juice, kosher salt, and freshly ground black pepper; coat the steak.
Warm a cast-iron skillet over high heat for 5 minutes, then add oil. Place the steak in the pan to sear for 2 minutes per side.
Add the butter to the pan and transfer the skillet to the oven; cook for 6-8 minutes (depending on thickness of the cut). Let the meat to rest for 10 minutes before cutting.
CAN I COOK THE BISON STEAK RECIPE GRILLED?
- Prepare the grill and preheat it to 400°F (204°C).
- Combine orange juice, salt, and pepper; coat the fillets.
- Add the bison to the grill and cook for 3-4 minutes per side.
- Transfer the filet to a cutting board and allow them to rest for 5-10 minutes before cutting.
EXPERT TIPS
- For juicier steaks, consider aging the bison days before preparing it by salting the fillets on both sides and letting it rest in the fridge; this process helps the proteins loosen up.
- Let the steaks come to room temperature for 20-30 minutes before searing; this allows for better browning and more even cooking.
- Because bison is lean and lacks fat marbling, sear the steak in the skillet to lock the moisture in; when searing, carefully place the steak on the side nearest to use and lower it slowly to prevent hot oil from splashing.
- Use a food thermometer to check the internal temperature of the steak. Overcooked bison becomes tough – no one wants that!
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SERVING SUGGESTIONS
Our bison steak recipe is delicious, but you can make it even better with savory side dishes.
- Baked Sweet Potatoes, Mashed Potatoes, Roasted Potatoes
- Air Fryer Brussel Sprouts, Air Fryer Zucchini and Squash, Caramelized Onions and Mushrooms
- Chimichurri with Cilantro, Skhug, Mustard Sauce, Horseradish Cream Sauce, Garlic Herb Butter
- Avocado Cucumber Tomato Salad
- Polenta, Rice, Pilaf, Risotto
- Brown Gravy Recipe
- Crusty Bread
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store the leftovers in an airtight container; it will keep for 3-4 days.
- Freeze – Let the steaks cool, and wrap them with plastic to prevent freezer burn. Store them in a freezer-safe container or bag. Bison steak freezes for 6 to 9 months.
- Thaw – When you’re ready to eat, defrost it in the fridge overnight.
- Reheat – Warm leftovers on the stovetop or in the microwave.
FREQUENTLY ASKED QUESTIONS
How should bison steak be cooked?
Bison steaks are best-cooked medium-rare to medium, so they maintain their moisture and flavor.
• Medium-Rare: 135°F (57°C)
• Medium: 140-145°F (60-62°C)
• Medium-Well: 145-150°F (60-65°C)
What is the best way to cook bison meat?
Whether you call it bison or buffalo, what matters most is how you make it. There are several methods for cooking bison steaks: reverse sear, sous vide, and grilled. However, I love to use the two-zone grilling method, popularized by Meathead, but I use an oven to finish the steaks instead; the results are incredible!
How do you tenderize a bison steak?
Acidic ingredients like lemon and lime are good tenderizers, but I prefer using the juice of an orange; I like how it complements the natural sweetness of the bison.
How long does it take to cook a bison steak?
The difference between bison and beef steak is fat. Since bison has very little internal fat and marbling, the steaks require less cooking time, making them easy to overcook. For medium-rare, sear them in a hot pan and cook the steaks in the oven for 6-8 minutes.
What seasoning is best for bison?
• Herbs: Fresh herbs like rosemary, thyme, sage, and oregano are a great way to infuse the bison alongside the butter.
• Spices: I season the steaks with Kosher salt and coarse ground black pepper to highlight the natural flavors of the meat, but spice blends like Santa Maria Seasoning, Montreal Steak Seasoning, and Kinder’s Buttery Steakhouse are a tasty alternative.
• Fat: Butter, ghee, and lard cook alongside the steak.
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⭐️ Rate the Recipe
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Bison Steak Recipe
- 2 teaspoons avocado oil
- 2 bison New York steak strips, 1-1½ -inch thick
- 2 teaspoons orange juice, no pulp
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, coarse ground
- 1 tablespoon butter, unsalted
- Preheat the oven to 350°F (176°C). Combine orange juice, kosher salt, and freshly ground black pepper; coat the steak.
- Warm a cast-iron skillet over high heat for 5 minutes, then add oil. Place the steak in the pan to sear for 2 minutes per side.
- Add the butter to the pan and transfer the skillet to the oven; cook for 6-8 minutes (depending on thickness of the cut). Let the meat to rest for 10 minutes before cutting.
- For juicier steaks, consider aging the bison days before preparing it by salting the fillets on both sides and letting it rest in the fridge; this process helps the proteins loosen up.
- Let the steaks come to room temperature for 20-30 minutes before searing; this allows for better browning and more even cooking.
- Because bison is lean and lacks fat marbling, sear the steak in the skillet to lock the moisture in; when searing, carefully place the steak on the side nearest to use and lower it slowly to prevent hot oil from splashing.
- Use a food thermometer to check the internal temperature of the steak. Overcooked bison becomes tough- no one wants that.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Liam Thompson
Friday 26th of May 2023
The best steak I've ever had! Tender, flavorful, and simply divine.
Emily Thompson
Friday 26th of May 2023
Absolutely mouthwatering! Juicy bison steak cooked to perfection!
Rachel K.
Monday 13th of February 2023
I made this bison steak recipe last night and was blown away by the flavor! The steaks were tender and juicy, just like described. I looked up a garlic herb butter based on your idea and that was the perfect finishing touch. I will definitely be making this recipe again.