Go Back
Perfectly Seared Bison Steak

Perfectly Seared Bison Steak

This bison steak is all about tender, juicy meat with a rich, savory flavor. High heat and simple seasoning are the keys to locking in its natural juices. Ending with a short rest keeps each bite succulent and full of flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American, Modern Western
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 pound bison steak about 1 to 1.5 inches thick
  • 1 tablespoon butter
  • 1 clove garlic smashed
  • 1 sprig fresh thyme optional
  • Sea salt
  • Freshly ground black pepper

Method
 

  1. Bring to Room Temperature: Take the bison steak out of the fridge about 30 minutes before cooking.
  2. Season: Pat it dry, then sprinkle generously with salt and pepper on both sides.
  3. Preheat Your Pan: Set a cast-iron skillet over high heat until it’s very hot (lightly smoking).
  4. Sear the Steak: Gently place the steak in the skillet. Cook for 3–4 minutes on each side for medium-rare.
  5. Baste (Optional): Add butter, smashed garlic, and thyme to the pan. Tilt the skillet and spoon the butter mixture over the steak for extra flavor.
  6. Check the Temperature: Aim for an internal temperature of 130–140°F (54–60°C).
  7. Rest the Steak: Transfer the steak to a plate or board, tent loosely with foil, and rest for 5–10 minutes.
  8. Slice and Serve: Slice against the grain for tenderness. Plate and enjoy immediately.

Notes

• Bison cooks faster than beef because it’s lean, so keep an eye on it.
• Overcooking can make the meat tough.
• A meat thermometer helps achieve the perfect doneness.