Ever wonder how to cook bison? First, you should know that bison steaks are an excellent alternative to beef. Across the board, all cuts of bison are lower in fat and cholesterol as well as calories, so when I saw bison on sale at my local grocery store, I decided to learn how to cook bison steaks with a simple bison ribeye dinner. What I loved about bison is that it was leaner but a bit more flavorful than ribeye. You do lose the nice marbling that that beef ribeyes usually offer but because we’re watching our weight, this was a good, tasty alternative that wasn’t a total gut buster.
How to Cook Bison Steaks:
Fortunately, learning how to cook bison is easy because it is virtually the same as cooking beef. I bought boneless bison ribeye steaks, patted them dry, seasoned with salt and pepper, and seared in hot oil for about 3-5 minutes per side (will depend on the thickness of steak). I finished them up with a little pat of butter on each.
Simple Bison Ribeye Dinner
- Baking sheet
- Large pot
- Potato masher
- 2 bison ribeye steaks
- Salt and pepper to taste
- 2 tablespoons neutral oil
- 2 pats of butter
Buttery Yukon Gold Potatoes:
- 1 pound asparagus
- Salt and pepper to taste
- Extra virgin olive oil if necessary
- Preheat oven to 425ºF. Pat the bison steaks dry and transfer to the fridge, uncovered. Scrub the potatoes and medium-dice. Peel the garlic and mash the cloves with the back of your knife. Trim off the woody ends of the asparagus and set aside.
Prepare the Yukon Gold Potatoes:
- Toss the potatoes on a baking sheet with extra virgin olive oil and add the garlic. Transfer to the oven and roast for about 30 minutes or until the garlic is well-browned and the potatoes are fork tender, about 30-35 minutes. Remove the pan from the oven and transfer the potatoes and garlic to a medium bowl.
Finish the Potatoes:
- Add the butter, cream, and milk to the bowl with the potatoes along with the paprika and use a potato masher to mash them. Season with salt and pepper and add more cream or milk until the potatoes reach desired consistency. Keep warm.
Roast the Asparagus:
- Add the asparagus to the same baking sheet. If there’s not enough oil, add a drizzle of extra virgin olive oil over the asparagus and sprinkle with salt and pepper and toss to coat. Transfer the baking sheet to the oven and bake for 10-12 minutes or until the asparagus is bright green and still a bit crisp. Remove from the oven.
Prepare the Bison Ribeye Steaks:
- As the asparagus is roasting, prepare the bison steaks. Heat the oil in a skillet over high heat until very hot and shimmering. Season the steaks all over with salt and pepper and transfer to the hot skillet and cook without moving for about 4 minutes, or until well-browned. Flip and add a pat of butter on top of each bison steak. Cook an additional 3-5 minutes or until the steaks reach desired doneness, using a spoon to baste the steaks with the melted butter. Medium-rare is preferred for bison. Remove and rest for 5-10 minutes.
- Divide the warm potatoes between bowls and arrange the asparagus on top. Place a steak on each plate and enjoy! Optionally, you can slice the steaks against the grain before serving. Enjoy!