Bison Steaks

Prep Time: 5

Cook Time: 8

Servings: servings

Calories: 428kcal

Bison Steak is just as tasty, maybe more, than a beef steak. Lean, full of protein and easy to cook a bison ribeye steak in a pan.

Print Recipe

Ingredients

2 Bison Ribeye Steaks
Kosher salt and black pepper to taste Don't be shy
4 TBS butter more or less to your preference
4 cloves fresh garlic, smashed
2 sprigs fresh Rosemary (and thyme if you happen to have some)

Instructions

Pull your bison steaks from the fridge, pat dry and then season well with kosher salt and black pepper.
Allow steaks to sit on the counter (on a cookie rack over paper towels if you have one) for 30 minutes or so.
Heat your cast iron pan or heavy bottom skillet / pan over med-high heat. Once the pan it searing hot, drop 2 TBS butter and then place steaks into the pan. Allow them to sear for 4 minutes or so (depends on size and thickness of your steaks)
Flip steaks over using tongs (not a fork) add in and other TBS butter and sear for 2 minutes without moving. Drop in another TBS butter, the garlic and herbs. Finish cooking to your desired doneness, spooning pan juices/butter overtop the steaks as you do. Place garlic atop steaks after a couple minutes so they don't burn.
Cook to 115 to 120°F (46 to 49°C) for medium-rare, or 125°F (52°C) for medium. Pull bison steaks from pan onto cooling rack or plate and allow them to rest 8-10 minutes before cutting into them. Enjoy!

Notes

YOu can also cook bison steak on the Blackstone as describes above. You can cook on the grill as well. However first melt your butter (2 TBS) on the stove, add in garlic and herbs and sizzle for a minute or two. Use that to baste your steaks with on the grill.

Nutrition