Ella Walter
Bison steak is a delicious alternative to beef steak, with a rich flavour and a similar taste to grass-fed beef. It is a great source of protein and is healthier than beef, with less fat and cholesterol. While bison steak can be grilled, pan-frying is one of the best ways to cook it. The process is simple: season the steak generously with salt and pepper, and perhaps some herbs and spices, before searing it in butter and oil in a hot pan. The result is a tender, juicy, and flavourful steak.
| Characteristics | Values |
|---|---|
| Can bison be pan-fried like steak? | Yes |
| How to prepare the bison steak | Season generously with salt and pepper on both sides, preferably 1 hour before cooking. For best results, season the steak up to three days prior and store it in an airtight container in the fridge. |
| How to cook the bison steak | Heat oil in a cast iron skillet or heavy-bottomed pan over high heat. Place the steak in the pan and sear for about 2-4 minutes on each side. Baste the steak with butter to add richness and help it brown. |
| How to check if the bison steak is cooked | Use a digital thermometer to test the internal temperature of the steak. Rare meat should be 120–125ºF, medium-rare is 130-135°F, medium is 140°F, and well done is 160–170ºF. Alternatively, you can feel for firmness by poking the meaty, muscular part of your thumb with your pointer finger. |
| How to serve the bison steak | Serve the bison steak with green or red chimichurri sauce, or with grilled sides like grilled eggplant. |
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What You'll Learn
Recommended bison cuts for pan-frying
Bison steaks are similar to beef steaks, but with a slightly sweeter and more robust flavour. They are also leaner than conventional beef, which means they cook more quickly. Therefore, it is recommended to cook bison steaks to no more than medium doneness to preserve their juiciness and tenderness.
When it comes to specific cuts, the tenderloin (filet mignon) is the most tender and leanest option, coming from the loin area. It has a mild flavour and buttery texture. Another option is the sirloin, which is a versatile, lean, and tender cut. It is best cooked to medium-rare or medium to maintain its tenderness.
If you are unable to find these specific cuts, you can substitute with other bison steaks such as ribeye, porterhouse, or T-bone. Thick steaks are generally preferred for pan-frying, as they are less likely to overcook.
To prepare your bison steak for pan-frying, season generously with salt and pepper on both sides at least one hour before cooking, allowing the steak to come to room temperature. For even better results, season your steak up to three days in advance and store it in an airtight container in the fridge. The salt will help to tenderize the meat and enhance its flavour.
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How to season the bison
Bison steak has a rich flavour and a buttery texture. It can be seasoned in a variety of ways, and there are several key steps to follow to ensure a tasty result. Firstly, it is recommended to season the bison steak generously with salt and pepper on both sides. This should be done at least one hour before cooking, as the steak is brought to room temperature. For the best results, some sources suggest salting the steak up to three days in advance and storing it in an airtight container in the fridge. This technique can enhance the flavour and texture of the meat.
Fresh herbs such as rosemary or thyme, and fresh garlic, can also be used to season the bison steak. These ingredients add a boost of flavour and aroma to the dish. It is important to use high-quality butter when cooking bison steak, as this adds richness to the overall flavour. Avocado oil is also a good choice for cooking, as it can withstand high temperatures without burning.
When it comes to cooking the steak, a cast-iron skillet or heavy-bottomed pan is recommended. The pan should be heated to a medium-high heat, and about two tablespoons of butter should be added. Once the butter has melted and started to foam, the steak can be placed in the pan. It is important to let the steak cook without moving it for 4-5 minutes to allow a thick, crispy crust to form. The steak should then be flipped, and the other side should be cooked for the same amount of time. A thick, brown crust is desirable, but it is important to avoid burning the steak.
To check the doneness of the steak, there are a few methods that can be used. One is to cut into the steak and observe the colour, but this will dry out the meat. Another method is to use a digital thermometer to measure the internal temperature. For a rare steak, the temperature should be 120-125°F, medium is 140-150°F, and well done is 160-170°F. Additionally, the "thumb-fat test" can be used to estimate the doneness by touching the thumb to different fingers and feeling the firmness of the meat.
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Pan-frying techniques
Pan-frying is a dry-heat cooking method that uses oil or fat as the heat transfer medium. It is an effective way to add a rich, caramelized flavour to food while retaining its moisture and tenderness.
To pan-fry a bison steak, first prepare the steak by patting it dry and seasoning it generously with salt and pepper on both sides. For best results, season the steak up to three days in advance and store it in an airtight container in the fridge. Before cooking, allow the steak to come to room temperature for at least an hour.
Next, choose a heavy-bottomed pan that distributes heat evenly, such as a cast-iron skillet or a good-quality stainless steel skillet. Add oil to the pan and heat it over medium-high heat until it reaches the desired temperature. You can test the temperature by placing the handle-end of a wooden spoon or chopstick into the oil; if it bubbles, it is ready. Place the steak into the pan and allow it to sear. For a thick steak, this should take around 4-8 minutes. Flip the steak when a thick, crispy crust has formed, and the fat has caramelized.
To check the doneness of the steak, use a digital thermometer to test the internal temperature. For a rare steak, look for an internal temperature of 120-125°F, medium is 140-150°F, and well done is 160-170°F. Alternatively, you can use the thumb-fat test. Touch the tip of your thumb to your pointer finger, and with your other pointer finger, poke the meaty, muscly part of your thumb. This is what rare meat should feel like.
Finally, remove the steak from the pan and allow it to rest before serving. You can serve it with a sauce, such as green or red chimichurri, and grilled sides like eggplant or pineapple shrimp skewers.
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Oven finishing
Firstly, it is important to prepare your bison steaks before oven finishing. Ideally, you should season the steaks generously with salt and pepper on both sides. For the best results, season your steaks up to three days in advance and store them in an airtight container in the fridge. This process helps to tenderise the meat and enhance its flavour. Before cooking, take the steaks out of the fridge and bring them to room temperature. This step ensures more even cooking and is recommended by several sources.
Now, you can begin the oven-finishing process. Start by preheating your oven to the desired temperature. The ideal temperature depends on your preferred level of doneness. For a rare steak, aim for an internal temperature of 120-125°F, while medium-rare is typically achieved at 130-135°F. Medium steaks are done at 140°F, and well-done steaks are cooked to an internal temperature of 160-170°F. Use a digital thermometer to monitor the temperature and avoid overcooking.
Once your oven is preheated, it's time to sear the steaks. Heat a heavy-bottomed frying pan or cast-iron skillet over medium-high heat. You can use butter, oil, or a combination of both for this step. Avocado oil is a good choice, as it has a high smoke point and can withstand high temperatures without burning. When the pan is hot, add your steaks and sear them for a couple of minutes on each side until a nice crust forms. The exact searing time will depend on the thickness of your steaks and your desired level of doneness.
After searing, transfer the steaks to the preheated oven and finish cooking to your desired level of doneness. For a medium-rare steak, cooking in the oven for 6-8 minutes after searing should be sufficient. However, adjust the time according to the thickness of your steaks and your preferred doneness.
Finally, let the steaks rest after removing them from the oven. This step is crucial, as it allows the juices to redistribute within the meat, ensuring a juicy and tender steak. Let the steaks rest uncovered at room temperature for at least 10 minutes before serving.
By following these steps and paying close attention to temperatures and timing, you can achieve perfectly oven-finished bison steaks that are cooked to your desired doneness while retaining moisture and flavour.
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Side dishes
Bison steak is best accompanied by a variety of side dishes that complement its rich and buttery flavour. Here are some options to consider:
Potatoes: Baked sweet potatoes, jalapeno mashed potatoes, or roasted potatoes are all delicious options that can add a touch of sweetness or spice to your meal.
Vegetables: Air fryer Brussel sprouts, zucchini, and squash are healthy and tasty options. You can also try caramelized onions and mushrooms for a sweeter side dish. Grilled eggplant is another great choice, especially if you're grilling your bison steak.
Salads: A fresh avocado, cucumber, and tomato salad or an arugula and spinach salad can provide a crisp and refreshing contrast to the hearty bison steak.
Sauces: A variety of sauces can enhance your bison steak experience. Try chimichurri with cilantro, skhug, dijon aioli, chimichurri aioli, lemon dill aioli, horseradish cream sauce, or garlic herb butter. You can also make a simple pan sauce by deglazing the pan with wine, port, or stock after cooking your steak. Don't forget the classic beef gravy or bone marrow butter!
Grilled Sides: If you're grilling your bison steak, consider pairing it with other grilled options like pineapple shrimp skewers for a surf and turf experience.
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Frequently asked questions
Yes, bison can be pan-fried like a steak. In fact, pan-cooking is the easiest way to cook a bison steak.
First, season the steak generously with salt and pepper on both sides. For the best results, season your bison steak up to three days prior and store your steak in an airtight container in the fridge. Then, heat a frying pan on medium-high heat. Once the pan is hot, add butter and/or oil. Place the steak in the pan and let it sit for 4-5 minutes before checking it. Flip the steak when a thick, crispy crust has formed, which should take around 4-8 minutes.
For a medium-rare steak, sear the bison in a hot pan for 3-5 minutes per side, then finish in the oven for 4-to-8 minutes. For a rare steak, look for an internal temperature of 120-125ºF, for medium, 140-150ºF, and well done is around 160-170ºF.
Tenderloin (filet mignon) is the most tender and leanest cut of bison steak, but sirloin is a more versatile cut that is still lean and tender.
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