This pan seared bison steak recipe is served on a bed of red and yellow bell peppers that have been stir-fried and tossed with a grainy mustard sauce. Bison steaks are easy to cook and full of flavor.
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.
Step By Step Instructions
- 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.
- 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.
Tips On How To Cook Bison Steak
- The Type of Pan Matters: Choose either a cast iron skillet or a French steel pan. A French steel pan is a carbon steel skillet commonly used in restaurants to sear meat. It’s non-stick qualities exceed that of a cast iron skillet and its lighter weight.
- Room Temperature Steaks: Let the bison steaks set at room temperature for about 30 minutes. Season with salt and freshly ground pepper or Montreal steak seasoning if you wish.
- Hot Pan Cold Oil: Heat the pan over medium high heat, and then add the oil. Once the oil is shimmering add the buffalo strip steaks.
- How Long Should You Cook Bison Steak? Let the steak cook for about 4 minutes before turning. When the steaks are willing to release from the pan, use tongs to flip the steaks. Cook about another 4 minutes.
- Use a digital read meat thermometer to determine internal temperature for desired doneness.
Bison Steak Temperature:
Here is a guide for internal temperature for bison.
- Rare = 124 F
- Medium Rare = 135 – 145 F
Pro Tip: When laying steaks in a hot pan with hot oil, carefully place the side nearest to you first and lay the steak away from you. That will keep any hot oil from landing on your hand.
Bison Steak FAQ’s
These bison strip steaks will cook beautifully on an outdoor grill. Just brush them with olive oil before placing them on the hot grates. Cook for about 4 minutes per side on Medium high heat.
Keep in mind, bison contains less fat than regular beef, requires less cooking time, and will be dry if over-cooked. If you’re interested in learning more about the management of our American Buffalo and more recipes, visit the National Bison Association website. It’s a great resource for nutrition, cooking tips and more.
Here in Colorado, bison meat is readily available in our grocery stores and specialty markets. If that’s not the case in your area, there are on-line options like North Star Bison who will ship bison to your doorstep.
Even though the terms seem to be used interchangeably, technically, the animals that are found in our United States are called Bison. Buffalo, such as Cape and Water Buffalo are native to Asia and Africa.
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:
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.
Equipment Needed
For a pan seared bison steak, Use either a French Carbon Steel Fry Pan. Or a Cast Iron Skillet. I prefer the Carbon Steel Pan, as that’s what we used to pan sear in Culinary School. It’s unique composition allows for even heat, the pan heats up quickly and it’s not as heavy as a cast iron. A carbon steel pan is oven safe, meaning you can start steaks on the stove top to brown and finish in the oven.
I have provided an Amazon link for the carbon steel fry pan. As an Amazon Affiliate, I receive a small commission if you purchase this pan through the link. At no extra charge to you.
Recipe for Pan Seared Bison Strip Steaks
I hope you give this pan seared bison steak recipe a try. The bison steak in itself is a treat, and the mustard sauced bell peppers unique and delicious.
Want to hone your pan seared steak skills? Take a look at this Pan-seared Filet Mignon with Lobster Avocado Salsa Recipe. It’s a fool proof method that is finished in the oven. Or take a look at this recipe for Tournedos of Beef. An easy pan seared tenderloin with a very fancy feel.
Related Recipes
Looking for more bison recipes, check these out.
If you enjoy cooking with bison, don’t miss my Bison Recipes category.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Pan Seared Bison Steak Recipe
Ingredients
- 2 Tablespoon olive oil
- 1 onion halved and thinly sliced
- ½ red bell pepper cored, seeded and cut into thin strips
- ½ orange bell pepper or yellow bell pepper, cored, seeded and cut into thin strips
- 2 Tablespoon course grain mustard
- ½ Cup water
- Salt and pepper to taste
- 1 Tablespoon oil
- 2 Bison New York Strip Steaks
Instructions
- 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 onion and bell peppers and cook until vegetables start to brown, shaking the pan a few times to evenly distribute heat, 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.
- Let steaks sit at room temperature for about 30 minutes. Brush steaks lightly with 1 tablespoon oil and season with salt and pepper. Steaks can be pan seared using a French Carbon Steel pan or Cast Iron Skillet.
- To Pan Sear. Heat a cast iron or French Steel pan over medium high heat. When the pan is hot, add a couple tablespoons of oil. When oil is shimmering, add steaks. Cook 4 minutes before turning. Cook an additional 4 minutes on the other side. Remove from heat and loosely tent the steaks with foil and let sit for 5 minutes.
- Use an instant read meat thermometer to determine internal temperature for desired doneness.
- Rare = 124 degrees FMedium Rare = 135 – 145 degrees F
- To serve spoon the onion and pepper mixture onto a platter and top with sliced steaks.
- Keep in mind, bison contains less fat than regular beef, requires less cooking time, and will be dry if over-cooked.
Notes
Nutrition
Pan Seared Bison Steak Recipe … It’s what’s for Dinner.
This recipe for Buffalo Bill New York Strip Steaks was originally published May of 2016 and updated May of 2022 with step by step instructions and new photos.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
John / Kitchen Riffs says
I need to cook more bison! Used to be hard to find, but these days one of my supermarkets often has it. Terrific recipe — thanks.
mjskitchen says
Bobby and I have been talking about ordering some bison. It’s hard to find here so thanks for the link to Northstar. We’ll check them out. Have never cooked a bison steak so this post is extremely helpful and it looks quite delicious! Thanks!
Larry says
I find it interesting how different ones of us view meat temps and I know I’m lower than the pros but I use
below 120 – rare
130 – medium rare
140 – medium
150 – medium well
over 150 – rurnt (med wellis also rurnt for me) 🙂
Happy Grilling. Larry
Lea Ann Brown says
I’m with you. Medium well is burnt for me also.
Susan says
They look perfectly grilled! Thank heavens for grilling weather returning 🙂
Happy Valley Chow says
Look at those beauties! They look and sound delicious, fantastic recipe. PINNED!!