These Herbed Butter Grilled Bison Steaks will melt in your mouth! They are extremely tender and flavorful.
Whether you’ve been eating this healthy meat for years or this is your first time, this recipe will quickly become a favorite, especially since it only takes 10 minutes to prepare.
This bison steak recipe is flavorful and simple to make, and it’s sure to become your new favorite! These are also excellent for entertaining guests.
WHY THIS RECIPE WORKS
- It only takes 10 minutes to prepare and cook these steaks.
- The flavor is incredible!
- Homemade herbed butter elevates the dish to a new level.
- Beef is leaner and healthier than lamb.
WHAT IS BISON STEAK?
Because bison is a flavorful but lean meat, a long and low cook is not forgiving if you want it to stay juicy.
Cooking at high heat and flipping frequently (about every 30 seconds) will result in a nice even cook as well as a great crust.
This bison steak is simply seasoned and quickly cooked for a tender and juicy steak that is absolutely delicious.
Because bison meat has a richer and sweeter flavor than beef, a resting compound butter makes this a truly unforgettable experience.
FOR THE TENDERLOIN:
- 2 tbsp sea salt, fine
- 12 teaspoon acetic acid
- black pepper, freshly ground
- 4 (8-ounce) bison filets, about 1 12′′ thick
- 2 tablespoons oil of canola
TO MAKE THE HERB BUTTER:
- 6 tablespoons melted butter
- 1 garlic clove, peeled and minced
- 1 teaspoon fresh tarragon, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh parsley, chopped
- seasoned with salt and freshly ground black pepper
BEST WAY TO SEASON BISON STEAKS
When it comes to seasoning bison steaks, you don’t have to get too fancy. Hey Grill Hey Beef Rub was used.
It’s a simple salt and pepper seasoning with a few extras that complement the meat without overpowering it.
If you don’t have any Beef Rub on hand, a simple mixture of equal parts salt, pepper, and garlic powder will suffice.
You still don’t think it’s simple enough? To season these steaks, all you need is a good flaky salt and freshly cracked black pepper.
Choose your own adventure and tailor these steaks to your specific requirements.
EQUIPMENT AND TOOLS
- Grill – Any standard grill will suffice, including indoor grills such as the Ninja Foodi or George Foreman. I’m always drawn to Kamado-style grills, such as the Big Green Egg.
- Small Food Processor – This is used to make the herbed butter that will be spread on top. KitchenAid, Cuisinart, and Ninja all have great small ones that will easily mix the softened butter.
HOW TO MAKE HERB BUTTER?
When it comes to grilling, learning how to make a simple herb butter is a game changer.
This can transform a bland piece of meat (which bison is not!) into something special, and the possibilities are endless.
- In a small Cuisinart Food Processor, combine one stick of butter and one tablespoon of fresh herbs. Add two freshly peeled garlic cloves and pulse a few times until fully combined. Don’t over-mix it because it’s easy to overheat the butter and cause it to melt.
- Take the mixture and place it on a small piece of Press N Seal. Roll it into a log, fold it over, and place it in the refrigerator to harden.
- When ready to serve, simply drizzle a tablespoon over a hot steak, such as this bison, and allow it to cascade off the sides for an incredible main course.
HOW TO COOK BISON STEAK
Bison steak is ridiculously simple to prepare. There’s no need for extra marinades or fancy footwork to get a nice, juicy steak. All you need is a hot grill to get started!
- SEASONING: Season the bison steak on all sides with Beef Rub or equal parts salt and pepper (throw in some garlic powder for extra flavor).
- GRILL: With your gas grill or charcoal grill preheated to High heat (around 650 degrees F), place your steaks directly on the grill grates and cook for approximately 6-7 minutes for Medium steaks (cooked to an internal temperature of 145 degrees F).
- REST: Serve the steaks with a dollop of resting compound butter (recipe in the recipe card below!).
- SERVE: You’re all set to eat these steaks! They’re ideal for a quick treat for yourself dinner for one, a fancy date-night dinner for two, or a “wow everyone” dinner for a group. These bison steaks are ready to please for any occasion.
HOW LONG TO COOK A BISON RIBEYE STEAK
The cook time for a bison steak will vary depending on the degree of doneness desired.
Here’s a rough estimate of how long it will take to cook this steak on a high-heat grill (around 650 degrees F).
- 4 minutes for rare (125 degrees F).
- 5 minutes at medium-rare (135 degrees F).
- 6 1/2 minutes on medium (145°F).
- 8 minutes at medium-well (155 degrees F).
I don’t recommend cooking bison beyond medium-rare. Because bison meat is extremely lean, it should not be overcooked.
You’ll be able to enjoy a beautiful bison ribeye if you stick to pulling the meat when the internal temperature reaches 145 degrees F.
Change up the herbs in the butter or go a completely different route with a blue cheese butter, as we did with the Ribeye Cap Steaks (which are much better eaten without any butter at all).
Consider using any of the rubs you have on hand or that were given to you as a gift.
Bison pairs well with herbs such as rosemary, thyme, basil, and oregano. Examine the ingredients in the jars or packets you have and choose a new favorite to try.
TIPS FOR MAKING BISON STEAKS
Here are some pointers for consistently producing flavorful, perfectly cooked bison steaks.
- Consistency is essential. Look for rib eye steaks that are all the same thickness. For this method, I prefer them to be closer to 1 inch thick. The frequent flipping and high temperatures are ideal for steaks that aren’t too thick.
- Be inventive! In the resting butter, combine the flavors. This version is heavily flavored with herbs and horseradish. If you don’t like those ingredients, try my Steak Resting Butter for another option and flavor inspiration.
- Put some smoke in there. If you want to add a little smoke to your steak cook, add a handful of hickory chips to your charcoal right before you put the steaks on, or make a wood chip foil pouch if you want to smoke on a gas grill (link to smoking on a gas grill post).
- If you’re not careful, bison can be dangerous. Because the meat is lean, cook it for only a few minutes on each side. Internal temperatures ranging from cold to warm produce the best results.
- Another thing to keep in mind is to be patient while waiting for the grill to reach a temperature of 400 degrees. When you cook at 350 degrees Fahrenheit, the steak will have a “baking” appearance and feel rather than the crisp grill marks you prefer. Enjoy your time and wait for the grill to heat up so you’re satisfied with the end result.
- Alter the recipe by using the olive oil/herb mixture from the Flat Iron Steaks instead of the herb butter. It’s quick and simple, and you probably have everything you need at home.
Frequently Asked Questions:
To maintain the moisture and flavor of the meat, cook bison steaks medium-rare (135°F)/medium (145°F), which means taking the meat off the heat 5 to 10 degrees below your desired temperature to account for the rise in temperature as it rests.
Place the roast fat side up on the rack to prevent it from sitting in juice while cooking. No liquid should be added. Preheat the oven to 120oC (250oF) – 135oC (275oF). When the thermometer reads 3-10 degrees below the desired doneness, remove from the oven.
When bison is cooked correctly, it becomes delicious and tender. A buffalo steak will cook about one-third faster than a beef steak. Bison steaks are best cooked rare to medium to retain the meat’s moisture and flavor. It is not recommended to cook buffalo meat any longer than medium.
Bison meat is naturally leaner than beef meat. In fact, ounce for ounce, bison has less total fat than most meats, including pork, chicken, and most fish. Bison also has fewer calories and more iron than most meat products. For the healthiest cuts of meat, look for grass-fed bison.