Pan Seared Bison Steak Recipe

Bison steak recipe served with mashed potatoes and sauteed red and orange bell peppers.

Bison New York Strip Steaks on a bed of bell peppers. A simple grilled or pan-seared steak dinner.

Course Main Course Beef

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 329kcal

Author Lea Ann Brown

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 F
Medium 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

If Grilling Bison Steaks: Grill about three-four minutes per side for medium-rare.

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.

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.

Nutrition