Pan Seared Bison Steak Recipe

This is a great recipe if you’ve been curious about trying bison steak over a beef steak. If you’ve never eaten bison, it’s very similar to grass fed beef. Makes sense since bison are raised and roam in open pastures.

Bison steaks are lean, rarely have any marbling, which is why bison steaks never seem greasy.

This pan-seared bison steak recipe is easy enough for the beginner cook, clever enough for the adventurous and elegant enough for entertaining.

Some things to keep in mind when cooking Bison:

• Is Bison healthy to eat? Bison meat is an excellent alternative to beef. It’s lower in fat and cholesterol. And learning how to cook bison is easy because it’s virtually just like cooking beef.
• The most important thing you need to keep in mind is that with bison’s lower fat content, it will require less cooking time. Use a digital meat thermometer to make sure your bison steak is cooked to medium rare. Which is an internal temperature of 135 degrees.

This Bison Steak recipe features Bison New York Strip Steaks resting on a bed of sautéed red and orange bell peppers and onions and seasoned with salt and pepper and zesty grained mustard. Mouthwateringly delicious.

Let’s take a look:

Ingredients You’ll Need

• Red and orange bell pepper, sliced into strips
• Sweet Onion, cut into rings.
• Olive oil.
• Coarse grain mustard.
• Bison New York Strip Steak.

Ingredient Substitutions and Swaps

• Coarse Grain Mustard: There are several brands available. I like Maille Old Style Whole Grain Dijon. Another option which is also readily found on supermarket shelves is Inglehoffer Stone Ground. And there are so many specialty stone ground mustard products available for purchase, use your favorite or have fun and experiment with different brands.
• Oil: Use butter to fry those peppers in place of the oil.
• Bison Steak: Substitute bison New York Strip with a bison sirloin, tenderloin or of course you can substitute with beef steaks.

1. Step 1: Heat a large skillet over medium high heat. Once the pan is hot, add two teaspoons of the oil. Once the oil is shimmering. Add sliced onion and sliced bell peppers and cook until onion is golden, about 8 minutes. In a small bowl whisk mustard with water and add to onion and pepper mixture and cook until most of the liquid has evaporated. Season with salt and pepper to taste and remove from heat and cover to keep warm. 
2. Step 2: How Do You Pan Fry A Bison Steak? Get a pan nice and hot and then add seasoned steaks with salt and freshly ground pepper. Cook about 4 – 5 minutes per side or until desired doneness is achieved. 135 degrees F is recommended.

Bison Steak Temperature:

Here is a guide for internal temperature for bison.

• Rare = 124 F
• Medium Rare = 135 – 145 F

What To Serve with Bison Steaks

Since this recipe for bison steak comes with its own built-in side dish of sauteed peppers, a good choice would be mashed potatoes. Try this variation. Instead of the sauteed peppers, serve this recipe simply topped with dollop of Roasted Red Pepper Coulis.

If you’re looking for more ideas, check these out:

• Creamy Smoked Mozzarella Pasta Salad
• A simple tossed Green Salad.
• Garlic Butter Baked Potatoes
• Fresh Peach Blueberry Pie

Storage

As with any meat, Bison steaks should be cooked the day you bring them home. But they will keep in the refrigerator for 3 days. If you can’t cook them within this time, remove them from the paper or container they came in from the store and place them in a freezer safe bag, press the air out. Or better yet, use a vacuum seal machine. Bison steak will keep in the freezer for up to 3 months and up to 6 months if vacuum packed.