Best Pan-Seared Bison Steak Recipe (2024)

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 withmashed cauliflowerorroasted potatoesfor a complete meal.

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:The acid in orange juice tenderizes and breaks down the meat fibers for juicy and delicious steak.
• 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.

Step 1: Preheat the oven to 350°F(176°C). Combine orange juice, kosher salt, and freshly ground black pepper in a small bowl. Then,coat the bison filet with the mixture.

Step 2: Warm acast iron skilletover medium-high heat for5 minutes, then add oil. Place the steak in the pan to sear for2 minutesper side.

Step 3: Add a pat ofbutter to the pan and transfer the skillet to the oven. Cook for6-8 minutes(depending on the thickness of the steaks). Let the meat rest for10 minutesfor the best results.

See Also

Beef Stew with Sweet Potatoes - Easy Slow Cooker Stew Recipe!Garlic Herb Instant Pot Potatoes | The Recipe RebelFalafel and Halloumi Wrap - Copycat Pret RecipeEbony’s Stewed Chicken and Dumplings Recipe

Can I Cook the Bison Steak Recipe on the Grill?

1. Prepare the grill and preheat it to 400°F (204°C).
2. Combine orange juice, salt, and pepper in a small bowl. Then, coat the bison fillets.
3. Add the bison to the hotgrill and cook for 3-4 minutes per side.
4. Transfer the filet to a cutting board and allow them to rest for 5-10 minutes before cutting.

Expert Tips

• For juicy steak, consider aging the bison meat days before preparing it by salting the fillets on both sides and letting it rest in the fridge to help the proteins loosen up.
• Let the steaks come to room temperature for 20-30 minutes before searing for better browning and more even cooking.
• Because bison is lean meat and lacks fat marbling, sear the steaks in a hotskillet to lock the moisture in. Carefully place the steak on the side nearest you and lower it slowly to prevent hot oil from splashing you.
• Use a meat thermometer to check the internal temperature of the steak. Overcooked bison becomes tough – no one wants that!

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Serving Suggestions

My bison steak recipe is delicious, but you can make it even better with savory side dishes.

• Potatoes: Baked Sweet Potatoes, Mashed Potatoes, Roasted Potatoes
• Vegetables: Air Fryer Brussel Sprouts, Air Fryer Zucchini and Squash, Caramelized Onions and Mushrooms
• Salad: Avocado Cucumber Tomato Salad, Arugula and Spinach Salad
• Sauce: Chimichurri with Cilantro,Skhug, Mustard Sauce, Lemon Dill Aioli,Horseradish Cream Sauce, Garlic Herb Butter, Homemade Beef Gravy, Bone Marrow Butter
• Rice: Polenta, Rice, Pilaf, Risotto
• Bread: Dutch Oven Sourdough Bread

What to do With the Leftovers

• Refrigerate –Store the leftovers in an airtight container 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 – Defrost the steak in the refrigerator overnight.
• Reheat –Warm leftovers on the stovetop or in the microwave.

Frequently Asked Questions

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