This is a recipe for pan seared bison strip steaks on a bed of red and yellow bell peppers in a grainy mustard sauce. Bison New York Strip Steaks are easy to cook, and full of flavor, flavor, flavor.
We’ve had beautiful weather in Denver, warm and perfect for hanging out on the deck drinking fiery Mexican Micheladas with steaks searing on a hot grill.
This Buffalo Bill Steak combines 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.
How to Pan Sear Bison Strip Steaks
- 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 it’s lighter weight.
- Let the bison steaks set at room temperature for about 30 minutes. Season with salt and pepper or Canadian seasoning if you wish.
- Heat the pan over medium high heat, and then add the oil. Once the oil is shimmering add the buffalo strip steaks. When laying them in the pan, 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.
- 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 an instant read meat thermometer to determine internal temperature for desired doneness.
- Rare = 140 degrees
- Medium Rare = 150
- Medium = 160
- Well done = 170
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.
Of course these bison strip steaks will cook beautifully on an outdoor grill. Just brush them with olive oil before placing them on the hot grates.
Buffalo meat is lower in fat and cholesterol than beef.
Cooking Bell Peppers and Onions in a Fry Pan
I’m going to sound like a broken record, but knife skills are very important skills for anyone who loves to cook. Being mindful when slicing vegetables is important for two reasons.
Cutting uniform slices and shapes are important to the cooking process. Pieces of food that are cut into the same size and shape will cook uniformly resulting in an overall enhanced flavor and texture experience. Not to mention a more visually appealing end result.
Learn how to hold a knife and practice, practice, practice. Tip from Culinary School: Always keep the hand that’s gripping the knife dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand.
Once you’ve sliced your bell peppers and onions. All you need is a fry pan that’s been heated over medium high heat and some hot oil. Don’t add the oil until the pan is hot and wait for the oil to shimmer before adding the sliced vegetables. Add the peppers and onions and turn heat down to medium. Saute, shaking the pan frequently until the vegetables start to brown.
In the meantime, mix course grain mustard with water. Add the mustard mixture to the vegetables and cook until the moisture is mostly evaporated. End result? An exciting flavored base of colorful vegetables to enjoy with the bison strip steaks. Upon first bite of the steak and pepper combination, Hubs exclaimed “this is a 10”.
Recipe for Pan Seared Bison Strip Steaks
I hope you give this bison New York Strip Steak recipe a try. And if you do, come back ad give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite buffalo steak recipe, please let me know, I’d love to give it a try.
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.
And if you’re still in the steak mood, you won’t want to miss recipe for New York Strip Steaks with Cognac Creamed Mushrooms.
Buffalo New York Strip Steaks
Ingredients
- 2 Tablespoon olive oil
- 1 onion halved and thinly sliced
- 1/2 red bell pepper cored, seeded and cut into thin strips
- 1/2 yellow bell pepper cored, seeded and cut into thin strips
- 2 Tablespoon course grain mustard
- 1/2 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 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.
- Brush steaks lightly with 1 tablespoon oil and season with salt and pepper. Grill about three minutes per side for medium-rare. Steaks can also 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.
- Use an instant read meat thermometer to determine internal temperature for desired doneness.
- Rare = 140 degreesMedium Rare = 150Medium = 160Well done = 170
- To serve spoon the onion and pepper mixture onto a platter and top with steaks. At the dinner table spoon mixture over steaks and enjoy.
- Keep in mind, bison contains less fat than regular beef, requires less cooking time, and will be dry if over-cooked.
Nutrition
A perfect side dish for these steaks is another Western favorite, Coyote Corn. So delicious, they’ll be howling for more. Take a look.
Bison New York Strip Steaks … It’s what’s for Dinner.
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
I’m with you. Medium well is burnt for me also.
They look perfectly grilled! Thank heavens for grilling weather returning 🙂
Look at those beauties! They look and sound delicious, fantastic recipe. PINNED!!