Tiffany Haney
Bison steak is a delicious alternative to beef, with a rich, slightly sweet taste and a similar texture. As bison is a lean meat, it's best to cook it no more than medium-rare to preserve its tenderness and juiciness. Pan-searing is an excellent way to cook bison steak, and it's easier than you might think! This method locks in moisture and creates a delicious crust. The key to success is getting the pan hot, using butter, and basting the steak as it cooks.
| Characteristics | Values |
|---|---|
| Ease of cooking | Bison steak is easy to cook. |
| Best cooking method | Pan-searing, grilling, or reverse searing. |
| Seasoning | Salt, pepper, olive oil, garlic, herbs, and butter. |
| Temperature | Medium-high to high heat. |
| Cooking time | 2-8 minutes on each side, depending on thickness. |
| Resting time | 5-10 minutes after cooking. |
| Internal temperature | 120-170°F, depending on desired doneness. |
| Doneness test | Digital thermometer, finger-thumb test, cutting open, or touch. |
| Nutritional info | High protein, low fat and cholesterol. |
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What You'll Learn
Seasoning and preparation
Seasoning:
First, season your bison steak generously with salt and pepper on both sides. It is recommended to do this at least one hour before cooking, allowing the steak to reach room temperature. For the best results, you can season the steak with salt up to three days in advance and store it in an airtight container in the fridge. The salt will help tenderize the meat and enhance its flavour.
Additionally, you can add other seasonings to your bison steak for extra flavour. Some options include garlic powder, fresh garlic cloves, and fresh herbs such as rosemary or thyme.
Preparation:
Before cooking, remove the steak from the refrigerator and let it sit at room temperature for at least one hour. This step is important as it ensures the steak cooks evenly.
For pan-searing, you will need a cast-iron skillet or a heavy-bottomed pan. Heat the pan over high heat, and add a high-heat tolerant oil such as avocado oil. Place the steak into the pan and sear for 2-4 minutes on each side, depending on the size and thickness of your steak. For a 1-inch thick steak, cook for approximately 3 minutes on the first side and 2 minutes on the second side for a medium-rare doneness.
Halfway through the cooking process, add butter, garlic cloves, and fresh herbs to the pan. Baste the steak with the garlic herb butter before flipping it. Continue basting as the steak cooks.
For thicker cuts of steak, extend the cooking time by 1 minute per half-inch per side for medium-rare doneness. Use an instant thermometer to check the doneness of your steak. Cook to 120°F (49°C) for medium-rare or 125°F (52°C) for medium.
Once your steak is cooked to your desired doneness, remove it from the pan and let it rest for 8-10 minutes before slicing and serving.
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Pan and heat setup
To pan-sear a bison steak, you will need a cast iron skillet or a heavy-bottomed pan. It is recommended to use a non-stick pan unless you want to make a pan sauce, in which case a regular pan is preferable.
Before you start cooking, season the steak generously with salt and pepper on both sides. It is recommended to do this at least one hour before cooking, as the steak should be brought to room temperature. For the best results, you can salt the 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.
When you are ready to cook, heat oil in your chosen pan over high heat. Avocado oil is a good option as it can tolerate high heat without burning. Once the oil is hot, carefully place the steak into the pan, lowering it slowly to prevent hot oil from splashing. Sear the steak for 2-4 minutes on each side, depending on its size and thickness. For a 1" thick steak, cook for about 3 minutes on the first side and 2 minutes on the second side for medium-rare. If you are cooking thicker cuts, extend the cooking time by 1 minute per half inch per side for medium-rare doneness.
Halfway through the cooking process, add butter, garlic cloves, and fresh herbs such as rosemary or thyme to the pan. Baste the steak with the garlic herb butter before flipping it.
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Sear timing
Pan-Searing
When pan-searing a bison steak, it is important to note that the cooking time varies depending on the desired level of doneness and the thickness of the steak. For a 1-inch thick steak, cook for about 3 minutes on the first side and 2 minutes on the second side for a medium-rare steak. For thicker cuts, extend the cooking time by 1 minute per half-inch per side. For example, a 1½-inch thick steak would be cooked for about 4 minutes on the first side and 3 minutes on the second side for medium-rare.
It is recommended to use a meat thermometer to check the internal temperature of the steak to ensure the desired level of doneness is achieved. For a medium-rare steak, the internal temperature should be around 120°F to 130°F.
To achieve a nice sear and lock in the moisture, it is important to use a hot skillet or pan and to carefully place the steak into the pan to prevent hot oil splashes.
Reverse Sear
The reverse sear method involves slowly cooking the bison steak in an oven or smoker to the desired doneness, and then searing it in a hot pan at the end. This method helps prevent overcooking and ensures even cooking throughout the steak. The searing time for the reverse sear method is shorter, around 1 to 2 minutes per side, just enough to brown the steak.
Two-Zone Grilling
The two-zone grilling method involves first searing the bison steak in a hot pan and then finishing it in the oven. The searing time for this method is around 4 to 8 minutes, depending on the desired level of doneness.
Tips for Better Sear Timing
- Allow the bison steak to come to room temperature before cooking, which usually takes about an hour.
- Season the steak with salt and pepper at least an hour before cooking, or for even better results, season it up to three days in advance and store it in an airtight container in the fridge.
- Use a cast-iron skillet or a heavy-bottomed pan for better heat retention and even searing.
- Use a high-quality butter or avocado oil that can withstand high temperatures without burning.
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Finishing touches
Once you've seared your bison steak, there are a few final steps to follow before serving. First, remove the steak from the pan and let it rest. The recommended resting time varies from 5 to 10 minutes, depending on the source. This allows the juices to redistribute, ensuring a juicy and tender steak.
While the steak is resting, you can prepare any side dishes and sauces. Mashed cauliflower, roasted potatoes, and various vegetables are all popular side dishes to serve with bison steak. For sauces, garlic herb butter is a classic choice, but you could also try chimichurri, Dijon aioli, or a simple salad dressing.
Finally, when you're ready to serve, slice the steak against the grain. This ensures that the meat is tender and easy to chew. Then, plate the steak and add your desired toppings and sides. Enjoy your delicious pan-seared bison steak!
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Sides and sauces
Sides
- Baked Sweet Potatoes
- Jalapeno Mashed Potatoes
- Roasted Potatoes
- Air Fryer Brussel Sprouts
- Air Fryer Zucchini and Squash
- Caramelized Onions and Mushrooms
- Avocado Cucumber Tomato Salad
- Arugula and Spinach Salad
- Roasted butternut squash salad with cinnamon and maple
- Crispy Parmesan Brussel Sprouts with garlic and herbs
- Cornbread Stuffing
- Mashed cauliflower
Sauces
- Gorgonzola and rosemary butter
- Red wine and shallots
- Red chimichurri
- Fig-balsamic sauce
- Mushroom sauce
- Garlic herb butter
- Lemon dill aioli
- Chimichurri aioli
- Horseradish cream sauce
- Homemade beef gravy
- Bone marrow butter
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Frequently asked questions
Season the steak generously with salt and pepper on both sides. For the best results, season the steak up to three days in advance and store it in an airtight container in the fridge. Bring the steak to room temperature before cooking. Heat oil or butter in a cast-iron skillet or heavy-bottomed pan over high heat. Place the steak in the pan and sear for 2-4 minutes on each side, depending on the thickness. Baste the steak with garlic butter or herb butter before flipping.
For a 1” thick steak, cook for about 3 minutes on the first side and 2 minutes on the second side for medium-rare. For thicker cuts, extend the cooking time by 1 minute per half-inch per side. Use a meat thermometer to check the internal temperature. For medium-rare, cook to 120°F (49°C).
Bison steaks should not be cooked past medium-well. Medium-rare is generally recommended, with an internal temperature of about 120-130°F. Use a meat thermometer to check the temperature.
Pan-searing or grilling are the best ways to cook a bison steak. You can also use methods like reverse searing, sous vide, or two-zone grilling.
Bison steak goes well with sides like mashed cauliflower, roasted potatoes, sweet potatoes, or jalapeno mashed potatoes. For vegetables, try air fryer zucchini and squash, caramelized onions, or mushrooms. A simple salad or Caesar salad also pairs well.
