Bison, also known as buffalo, is becoming a more popular alternative to traditional beef. Bison is leaner and has a richer, sweeter flavor than beef. In this article, I will instruct you how to cook bison steak in 3 different ways – delicious and tender.

1. Do You Cook a Bison Steak Like a Regular Steak?

Yes, bison steak can be cooked similar to beef steak. However, there are a few important differences to keep in mind.

Lower Fat Content

With less marbling than beef, bison is much leaner. This means it can dry out faster during cooking. Take care not to overcook bison steaks past medium doneness.

Size Matters

Bison steaks are thinner than beef steaks. Aim for steaks no more than 1-inch thick to ensure even cooking. Thinner cuts will also cook faster.

Finicky Proteins

The proteins in bison steak are more sensitive to temperature changes compared to beef. Avoid grilling or searing over high direct heat, which causes proteins to seize up and toughen.

Cook to Medium

With less fat, bison absolutley should not be cooked past medium doneness. Medium-rare is ideal to keep the meat tender and juicy.

2. How To Cook Bison Steak on Stove

Pan-searing is a quick and easy cooking method that uses a hot pan to caramelize the outside while keeping the inside tender and juicy.


  • 1-inch thick bison ribeye or strip steaks
  • Kosher salt and cracked black pepper
  • 2 tbsp olive oil
  • 2 tbsp butter
  • Chopped parsley for garnish


Pat steaks dry and season generously with salt and pepper on both sides. Let stand at room temperature for 30 minutes.

Heat oil in a heavy stainless steel or cast iron skillet over high heat until smoking.

Add steaks and sear 3 minutes per side until nicely browned.

Add butter to pan and continue cooking, spooning melted butter over steaks, until they reach desired doneness, about 2-4 more minutes for medium-rare.

Transfer steaks to a plate, tent with foil, and let rest 5 minutes before serving.

Garnish with chopped parsley to serve.

3. How To Cook Bison Steak in Oven

Oven-roasting uses dry heat to evenly cook the bison while producing a beautifully caramelized exterior.


  • 2 bone-in bison ribeye steaks, 1 to 1 1⁄2 inches thick
  • 2 tbsp olive oil
  • Kosher salt and cracked black pepper
  • 2 sprigs fresh rosemary


Preheat oven to 450°F.

Pat steaks dry and brush all over with oil. Season generously with salt and pepper.

Place steaks on a wire rack set over a rimmed baking sheet. Top with rosemary sprigs.

Roast 8-12 minutes until browned and steaks reach desired doneness, flipping halfway through.

Let steaks rest 5 minutes before serving.

4. How To Cook Bison Steak on Grill

The high dry heat of the grill adds delicious char while locking in moisture. Take care not to overcook.


  • 2 bison strip or ribeye steaks, 1 inch thick
  • Olive oil
  • Kosher salt and black pepper
  • Chopped parsley for garnish


Prepare grill for high heat, around 400°F.

Brush steaks all over with oil and season generously with salt and pepper.

Grill steaks 4-5 minutes per side for medium-rare doneness, resisting urge to move them.

Transfer steaks to a plate, tent with foil, and let rest 5 minutes.

Garnish with chopped parsley before serving.

Bison steak has a rich depth of flavor that really shines when prepared properly. Cook it quickly over high heat and don’t go past medium doneness. Simple seasoning works best to highlight bison’s natural beefy taste

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Jarrett Stieber

Discover mouthwatering recipes, how to cook basic, and knowledge to know when cooking with Jarrett Stieber on the website Eat Me Speak Me. I'm a chef with over 10 years of experience and is famous in Atlanta.

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