How to Cook Bison Steak

Bison Steak Tips:

• Before cooking, remove the bison steak from the fridge and let it rest for an hour at room temperature.
• Bison steak needs less cooking time than beef because it is very lean.
• Even if you usually prefer your steak medium, go for medium-rare with your bison steak, and you will be amazed by the wild and natural flavour.

• If you pan fry your bison steak, sear it in hot oil or butter for 3-5 minutes per side. Finish with a little pat of butter on the steak. (Rest the bison steak after cooking but cover with a bit of foil for about 7 minutes.)

If you follow these tips, you will have perfect bison steak every time. If you still need inspiration or guidance, read on for our favourite bison steak recipe!

Rosemary & Red Wine Bison Steak

Ingredients

• 1 Bison steak
• 1 sprig rosemary
• 1 sprig thyme
• 2 tbs. virgin olive oil
• 1 garlic clove, crushed
• 1 tbs. chopped fresh parsley
• 1 tbs. unsalted butter
• 1/4 cup red wine
• 1/4 cup chicken stock
• 1/4 tsp salt
• 1/4 tsp fresh black pepper

Preparation:

Blend 1 tbs of the oil with the garlic and parsley in a shallow dish. Add the steak to this marinade and turn carefully until well coated. Cover and marinate at room temperature for about one hour. Heat the remaining oil with the butter in a skillet. Add the steak and cook for three to four minutes on each side until browned.

Transfer the bison steak to a plate and keep it warm.

Stir the wine and stock into the same skillet. Bring to a boil, stirring gently, until the liquid is reduced by half. Season with salt and some pepper.

Arrange the steak on a hot serving plate, pour the sauce over it and garnish with thyme and rosemary sprigs. Serve immediately.

Makes 1 steak serving. Double ingredients for 2 steaks. Serve with vegetables, potatoes and salad.

Ready to try bison steak? Shop for it here. Our bison meat is lean and easy and is best enjoyed cooked rare or medium rare! 

Browse other recipes here.