20 Mouthwatering Bison Steak Recipes for Special Occasions

Special occasions deserve extraordinary meals, and few things elevate a celebration quite like perfectly cooked bison steak. With its rich, lean flavor and tender texture, bison transforms dinner into a memorable feast. Whether you’re planning an anniversary dinner, holiday gathering, or just want to treat your family, these 20 mouthwatering recipes will inspire you to create something truly spectacular. Let’s dive into these delicious bison steak creations!

Grilled Bison Ribeye with Herb Butter

Let’s upgrade your steak game with this epic grilled bison ribeye. Load up that smoky herb butter for a flavor explosion that’ll make your taste buds dance.

Ingredients

• Bison ribeye – 1 (1.5 lb)
• Kosher salt – 1 tbsp
• Black pepper – 1 tsp
• Unsalted butter – 4 tbsp
• Fresh rosemary – 1 tbsp chopped
• Fresh thyme – 1 tbsp chopped
• Garlic – 2 cloves minced

Instructions

1. Pat the bison ribeye completely dry with paper towels.
2. Season both sides of the steak evenly with kosher salt and black pepper.
3. Let the steak sit at room temperature for 30 minutes before grilling.
4. Preheat your grill to high heat, aiming for 450°F.
5. Place the bison ribeye directly on the hot grill grates.
6. Sear for 4 minutes without moving to develop a crust.
7. Flip the steak using tongs—never pierce with a fork.
8. Cook for another 4 minutes for medium-rare (internal 130°F).
9. Check doneness with an instant-read thermometer in the thickest part.
10. Transfer the steak to a cutting board to rest for 10 minutes.
11. Melt unsalted butter in a small saucepan over low heat.
12. Stir in fresh rosemary, fresh thyme, and minced garlic.
13. Cook the herb butter for 1 minute until fragrant.
14. Slice the rested bison ribeye against the grain into ½-inch strips.
15. Drizzle the warm herb butter over the sliced steak just before serving.

Perfectly seared outside, juicy and tender inside—this bison ribeye delivers rich, beefy flavor elevated by that aromatic herb butter. Serve it sliced over a crisp arugula salad or with roasted fingerling potatoes for a next-level meal that feels both rustic and refined.

Pan-Seared Bison Filet Mignon with Red Wine Sauce

Elevate your steak game with this bison masterpiece. Sear that filet to perfection, then drown it in a rich red wine reduction. Get ready for restaurant-quality results right in your kitchen.

Ingredients

– Bison filet mignon – 2 (8 oz each)
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – 1 tsp
– Butter – 3 tbsp
– Shallot – 1, minced
– Red wine – ¾ cup
– Beef broth – ½ cup

Instructions

1. Pat bison filets completely dry with paper towels.
2. Rub filets with 1 tbsp olive oil on all surfaces.
3. Season both sides evenly with salt and black pepper.
4. Heat remaining 1 tbsp olive oil in cast iron skillet over medium-high heat until shimmering.
5. Place filets in hot skillet and sear undisturbed for 4 minutes.
6. Flip filets using tongs and sear other side for 4 minutes.
7. Check internal temperature with instant-read thermometer – remove at 130°F for medium-rare.
8. Transfer filets to plate and tent loosely with foil to rest.
9. Reduce skillet heat to medium and add 1 tbsp butter.
10. Add minced shallot and sauté for 2 minutes until translucent.
11. Pour red wine into skillet, scraping up all browned bits from bottom.
12. Simmer wine for 5 minutes until reduced by half.
13. Add beef broth and continue simmering for 4 minutes.
14. Whisk in remaining 2 tbsp butter until sauce becomes glossy and slightly thickened.
15. Slice rested filets against the grain into ½-inch thick pieces.
16. Arrange sliced bison on plates and spoon red wine sauce over top.
Luxuriously tender bison melts with each bite, while the wine sauce adds deep, savory notes. Serve alongside crispy roasted potatoes to soak up every drop of that glossy sauce. The lean protein pairs beautifully with the rich reduction for a perfectly balanced dish.

Bison T-Bone Steak with Garlic-Rosemary Marinade

Grab your cast iron—this bison T-bone is about to become your new obsession. Get ready to sear perfection with a garlic-rosemary punch that’ll make your taste buds dance. Fire up that skillet and let’s transform this majestic cut into your next showstopper meal.

Ingredients

Bison T-bone steak – 1 (1.5-2 lb)
Olive oil – 2 tbsp
Fresh rosemary – 2 tbsp, chopped
Garlic – 4 cloves, minced
Kosher salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat the bison T-bone steak completely dry with paper towels.
2. Rub 1 tablespoon olive oil evenly over both sides of the steak.
3. Press minced garlic and chopped rosemary firmly onto all surfaces of the meat.
4. Season both sides generously with kosher salt and black pepper.
5. Let the steak rest at room temperature for 30 minutes to ensure even cooking.
6. Preheat your cast iron skillet over medium-high heat for 5 minutes until smoking hot.
7. Add remaining 1 tablespoon olive oil to the hot skillet and swirl to coat.
8. Place the steak in the center of the skillet and press down gently for maximum contact.
9. Sear undisturbed for 4 minutes to develop a deep brown crust.
10. Flip the steak using tongs and sear the other side for 4 minutes.
11. Use tongs to hold the steak upright and sear the fat cap for 1 minute.
12. Insert a meat thermometer into the thickest part of the steak, avoiding the bone.
13. Transfer the skillet to a preheated 400°F oven and cook until internal temperature reaches 130°F for medium-rare.
14. Remove the steak from the skillet and place on a cutting board.
15. Let the steak rest for 8 minutes before slicing to allow juices to redistribute.
16. Slice against the grain into ½-inch thick pieces.

Rest that beauty properly and watch the ruby-red juices settle into every slice. The garlic-rosemary crust gives way to buttery-soft bison that practically melts on your tongue. Try serving over creamy polenta or alongside roasted root vegetables for a meal that feels both rustic and refined.

Smoked Bison Sirloin with Chipotle BBQ Glaze

Fire up your smoker for this game-changing protein upgrade. Forget boring beef—this smoked bison sirloin delivers lean, mineral-rich flavor that’ll make your taste buds dance. That chipotle BBQ glaze? Pure magic.

Ingredients

Bison sirloin – 2 lbs
Kosher salt – 1 tbsp
Black pepper – 2 tsp
Chipotle peppers in adobo – 3 peppers
Ketchup – ½ cup
Brown sugar – ¼ cup
Apple cider vinegar – 2 tbsp
Worcestershire sauce – 1 tbsp

Instructions

1. Pat the bison sirloin completely dry with paper towels.
2. Rub kosher salt and black pepper evenly over all surfaces of the meat.
3. Let the seasoned bison rest at room temperature for 45 minutes to ensure even cooking.
4. Preheat your smoker to 225°F using hickory wood chips for optimal smoke flavor.
5. Place the bison sirloin directly on the smoker grate, fat-side up.
6. Smoke for 2 hours without opening the smoker lid to maintain consistent temperature.
7. Check the internal temperature with a meat thermometer—it should read 125°F for medium-rare.
8. While the bison smokes, combine chipotle peppers, ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce in a blender.
9. Blend the sauce mixture on high speed for 30 seconds until completely smooth.
10. Transfer the blended sauce to a small saucepan over medium heat.
11. Simmer the sauce for 8 minutes, stirring constantly until it thickens slightly.
12. Brush half of the chipotle BBQ glaze over the bison sirloin during the last 15 minutes of smoking.
13. Remove the bison from the smoker when the internal temperature reaches 135°F.
14. Transfer the smoked bison to a cutting board and let it rest for 10 minutes to redistribute juices.
15. Slice the bison against the grain into ¼-inch thick pieces.
16. Serve the sliced bison with the remaining chipotle BBQ glaze on the side.

That smoky crust gives way to tender, ruby-red slices that practically melt in your mouth. The chipotle glaze brings sweet heat that perfectly balances the bison’s earthy richness. Try stacking these slices on toasted brioche buns with pickled red onions for next-level sandwiches.

Bison New York Strip with Blue Cheese Crumbles

Mouthwatering bison New York strip gets a bold upgrade with creamy blue cheese crumbles. Sear it hot, finish it perfect, and watch it disappear faster than your phone battery. This protein-packed beauty delivers restaurant-quality results in your own kitchen.

Ingredients

Bison New York strip steak – 1 (12 oz)
Kosher salt – 1 tsp
Black pepper – ½ tsp
Avocado oil – 1 tbsp
Unsalted butter – 2 tbsp
Garlic cloves – 2
Fresh rosemary – 1 sprig
Blue cheese crumbles – ¼ cup

Instructions

1. Pat the bison New York strip steak completely dry with paper towels.
2. Season both sides of the steak evenly with 1 tsp kosher salt and ½ tsp black pepper.
3. Heat a cast-iron skillet over high heat for 3 minutes until smoking hot.
4. Add 1 tbsp avocado oil to the skillet and swirl to coat the surface.
5. Place the seasoned steak in the skillet and sear undisturbed for 3 minutes.
6. Flip the steak using tongs and sear the other side for 3 minutes.
7. Reduce heat to medium and add 2 tbsp unsalted butter to the skillet.
8. Add 2 crushed garlic cloves and 1 rosemary sprig to the melted butter.
9. Tilt the skillet and baste the steak continuously with the butter mixture for 2 minutes.
10. Check the internal temperature with a meat thermometer – remove at 130°F for medium-rare.
11. Transfer the steak to a cutting board and let it rest for 8 minutes.
12. Sprinkle ¼ cup blue cheese crumbles evenly over the rested steak.
13. Slice the steak against the grain into ½-inch thick pieces.

Velvety bison meets tangy blue cheese in every juicy bite. The crust shatters while the interior stays remarkably tender. Serve it sliced over arugula or with roasted fingerling potatoes for a meal that feels decadent yet surprisingly simple.

Bison Flank Steak Tacos with Mango Salsa

Bold flavors meet in these bison flank steak tacos with mango salsa. Grab your skillet and get ready to build the ultimate taco night. This recipe delivers restaurant-quality results with minimal effort.

Ingredients

Bison flank steak – 1 lb
Chili powder – 1 tbsp
Cumin – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Corn tortillas – 8
Mango – 1
Red onion – ¼ cup
Cilantro – ¼ cup
Lime – 1

Instructions

1. Pat the bison flank steak completely dry with paper towels.
2. Rub the steak evenly with chili powder, cumin, salt, and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place the seasoned steak in the hot skillet and sear for 4 minutes.
5. Flip the steak and cook for another 4 minutes for medium-rare (internal temperature 130°F).
6. Transfer the steak to a cutting board and let it rest for 8 minutes.
7. While the steak rests, warm the corn tortillas in a dry skillet for 30 seconds per side.
8. Dice the mango into ¼-inch cubes.
9. Finely chop the red onion and cilantro.
10. Combine mango, red onion, and cilantro in a medium bowl.
11. Squeeze the juice from one lime over the mango mixture and toss gently.
12. Slice the rested steak thinly against the grain at a 45-degree angle.
13. Fill each warm tortilla with sliced bison steak.
14. Top each taco with 2 tablespoons of mango salsa.

Great texture contrast makes every bite exciting—tender bison against crisp tortillas and juicy mango. The sweet-spicy salsa cuts through the rich meat beautifully. Try serving them with extra lime wedges for squeezing over the top.

Spicy Bison Skirt Steak Fajitas

Kick your taco Tuesday up a notch with these fiery bison fajitas. Sear that skirt steak to perfection and load up warm tortillas with all the sizzle. Get ready for flavor that absolutely slaps.

Ingredients

Bison skirt steak – 1 lb
Lime juice – ¼ cup
Chili powder – 2 tbsp
Cumin – 1 tsp
Salt – 1 tsp
Bell peppers – 2 large
Onion – 1 large
Olive oil – 2 tbsp
Flour tortillas – 8

Instructions

1. Combine lime juice, chili powder, cumin, and salt in a bowl.
2. Place bison skirt steak in a resealable bag and pour marinade over it.
3. Seal the bag and refrigerate for exactly 2 hours.
4. Slice bell peppers into ¼-inch strips.
5. Cut onion into ¼-inch slices.
6. Heat 1 tbsp olive oil in a cast-iron skillet over high heat until smoking.
7. Remove steak from marinade and pat completely dry with paper towels.
8. Sear steak for 3 minutes per side until internal temperature reaches 130°F.
9. Transfer steak to a cutting board and let rest for 5 minutes.
10. Add remaining 1 tbsp olive oil to the same skillet.
11. Sauté peppers and onions for 6-8 minutes until lightly charred.
12. Warm tortillas in a dry skillet for 30 seconds per side.
13. Slice steak against the grain into ½-inch strips.
14. Arrange steak strips over the pepper and onion mixture.

Expect tender, juicy bison with a satisfying char that pairs perfectly with the sweet peppers. The chili-lime marinade creates a bright, spicy crust that makes every bite pop. Serve these straight from the skillet with extra lime wedges for squeezing over the top.

Bison Porterhouse with Bourbon Peppercorn Sauce

Let’s skip the small talk and dive straight into this showstopping bison porterhouse. Lock in that juicy, beefy flavor with a bourbon peppercorn sauce that’ll have everyone asking for seconds. Ready? Let’s fire up that skillet.

Ingredients

Bison porterhouse steak – 1 (1.5 lb)
Kosher salt – 1 tsp
Black peppercorns – 2 tbsp
Butter – 3 tbsp
Bourbon – ¼ cup
Heavy cream – ½ cup

Instructions

1. Pat the bison porterhouse steak completely dry with paper towels.
2. Season both sides of the steak evenly with 1 tsp kosher salt.
3. Crush 2 tbsp black peppercorns using a spice grinder or mortar and pestle until coarsely ground.
4. Press the crushed peppercorns firmly onto both sides of the steak.
5. Heat a cast-iron skillet over medium-high heat until very hot, about 3 minutes.
6. Add the steak to the hot skillet and sear for 4 minutes without moving it.
7. Flip the steak and sear the other side for another 4 minutes.
8. Check the internal temperature with a meat thermometer—aim for 130°F for medium-rare.
9. Transfer the steak to a cutting board and let it rest for 8 minutes.
10. Reduce the skillet heat to medium and add 3 tbsp butter.
11. Pour ¼ cup bourbon into the skillet carefully—it may flame up briefly.
12. Scrape the bottom of the skillet with a wooden spoon to lift all the browned bits.
13. Simmer the bourbon for 2 minutes to cook off the alcohol.
14. Stir in ½ cup heavy cream and bring the sauce to a gentle bubble.
15. Cook the sauce for 3–4 minutes until it thickens slightly and coats the back of a spoon.
16. Slice the rested steak against the grain into ½-inch thick pieces.
17. Drizzle the bourbon peppercorn sauce over the sliced steak.
Enjoy that perfectly seared crust giving way to tender, pink bison. The bourbon sauce adds a smoky sweetness that cuts through the peppery kick. Serve it over creamy mashed potatoes or with crispy roasted Brussels sprouts for a next-level dinner.

Garlic and Herb Roasted Bison Shoulder Steak

Unlock next-level flavor with this garlic herb bison steak. Sear that beautiful cut, then roast it to juicy perfection. Your taste buds won’t know what hit them.

Ingredients

Bison shoulder steak – 1.5 lbs
Garlic – 4 cloves
Fresh rosemary – 2 tbsp
Fresh thyme – 2 tbsp
Olive oil – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Pat the bison shoulder steak completely dry with paper towels.
3. Mince 4 cloves of garlic finely.
4. Chop 2 tbsp fresh rosemary and 2 tbsp fresh thyme.
5. Rub 3 tbsp olive oil evenly over both sides of the steak.
6. Season both sides with 1 tsp salt and ½ tsp black pepper.
7. Press the minced garlic and chopped herbs firmly into the steak surface.
8. Heat an oven-safe skillet over high heat for 2 minutes.
9. Sear the steak for 3 minutes without moving it to develop a crust.
10. Flip the steak and sear the other side for 2 minutes.
11. Transfer the skillet directly to the preheated oven.
12. Roast for 12-15 minutes until the internal temperature reaches 135°F for medium-rare.
13. Remove from oven and let rest for 8 minutes on a cutting board.
14. Slice against the grain into ½-inch thick pieces.

Your steak emerges with a crispy herb crust giving way to tender, pink-centered meat. That garlic-infused bison delivers rich, gamey flavor balanced by aromatic herbs. Slice it over creamy polenta or pile high on crusty bread for the ultimate sandwich.

Bison Top Round Steak with Chimichurri Sauce

Jazz up your dinner routine with this bold bison steak. Sear that beautiful cut, whip up vibrant chimichurri, and plate a masterpiece. Get ready for flavor fireworks in under 30 minutes.

Ingredients

Bison top round steak – 1 lb
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Fresh parsley – 1 cup
Fresh cilantro – ½ cup
Garlic – 3 cloves
Red wine vinegar – 2 tbsp
Red pepper flakes – ¼ tsp

Instructions

1. Pat the bison steak completely dry with paper towels.
2. Rub 1 tablespoon olive oil evenly over both sides of the steak.
3. Season both sides generously with salt and black pepper.
4. Preheat a cast-iron skillet over medium-high heat for 5 minutes until smoking hot.
5. Place the steak in the hot skillet and sear for 4 minutes without moving it.
6. Flip the steak using tongs and sear the other side for 4 minutes.
7. Check the internal temperature with a meat thermometer—aim for 130°F for medium-rare.
8. Transfer the steak to a cutting board and let it rest for 8 minutes.
9. While the steak rests, finely chop the parsley, cilantro, and garlic.
10. Combine the chopped herbs and garlic in a small bowl.
11. Whisk in the remaining 1 tablespoon olive oil, red wine vinegar, and red pepper flakes.
12. Let the chimichurri sauce sit for 5 minutes to allow flavors to meld.
13. Slice the rested steak against the grain into ¼-inch thick strips.
14. Arrange the sliced steak on a serving platter.
15. Drizzle the chimichurri sauce generously over the sliced steak.

Hearty bison delivers a lean, beefy chew that stands up to the chimichurri’s garlicky punch. The sauce’s bright acidity cuts through the richness, creating perfect balance. Serve it over crispy roasted potatoes or stuff into warm tortillas for next-level steak tacos.

Bison Flat Iron Steak with Balsamic Reduction

Grab your skillet and get ready for the most flavorful steak night ever. This bison flat iron transforms with a sweet-tangy glaze that caramelizes perfectly. Sear it hot and fast for restaurant-quality results in minutes.

Ingredients

Bison flat iron steak – 1 lb
Balsamic vinegar – ½ cup
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Remove the bison flat iron steak from refrigeration and let it sit at room temperature for 30 minutes.
2. Pat the steak completely dry with paper towels on all surfaces.
3. Season both sides of the steak evenly with 1 tsp salt and ½ tsp black pepper.
4. Heat a cast-iron skillet over high heat for 3 minutes until smoking hot.
5. Add 2 tbsp olive oil to the hot skillet and swirl to coat the surface.
6. Place the seasoned steak in the skillet and press down gently with tongs for full surface contact.
7. Sear the steak for 4 minutes without moving it to develop a dark crust.
8. Flip the steak using tongs and sear the other side for another 4 minutes.
9. Transfer the steak to a cutting board and let it rest for 8 minutes.
10. While the steak rests, pour ½ cup balsamic vinegar into the same hot skillet.
11. Simmer the vinegar over medium heat for 5 minutes until reduced by half and thickened.
12. Slice the rested steak against the grain into ½-inch thick strips.
13. Drizzle the warm balsamic reduction over the sliced steak just before serving. Vibrant and tender, this bison steak delivers rich flavor balanced by the reduction’s sweet acidity. The crust gives way to juicy interior perfection. Try serving over creamy polenta or slicing thin for next-level steak sandwiches.

Slow-Cooked Bison Chuck Steak with Vegetables

Craving something hearty that practically cooks itself? Coax incredible flavor from bison chuck with minimal effort. This slow-cooked masterpiece transforms tough cuts into fork-tender perfection while your oven does all the work.

Ingredients

Bison chuck steak – 2 lbs
Carrots – 3, chopped
Potatoes – 4, cubed
Onion – 1 large, sliced
Beef broth – 2 cups
Olive oil – 2 tbsp
Garlic – 4 cloves, minced
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 325°F.
2. Pat the bison chuck steak completely dry with paper towels.
3. Season all sides of the steak evenly with salt and black pepper.
4. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the steak for 4 minutes per side until deeply browned.
6. Remove the steak and set aside on a plate.
7. Add sliced onion to the same pot and cook for 3 minutes until softened.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Pour in beef broth, scraping all the browned bits from the bottom of the pot.
10. Return the seared steak to the pot.
11. Arrange chopped carrots and cubed potatoes around the steak.
12. Cover the Dutch oven tightly with its lid.
13. Transfer to the preheated oven and cook for 3 hours.
14. Check for doneness – the meat should shred easily with a fork.
15. Remove from oven and let rest for 15 minutes before serving.

Zigzag through that rich, fall-apart texture with your fork. The bison melts into savory strands while the vegetables soak up every drop of the deeply flavored broth. Serve it over creamy polenta or scoop directly into bowls with crusty bread for dipping.

Conclusion

More than just recipes, this collection offers unforgettable dining experiences for your special moments. Whether you’re grilling, pan-searing, or slow-cooking, these bison steak dishes will impress every time. We’d love to hear which recipe becomes your favorite—drop us a comment below! Don’t forget to share these delicious ideas with fellow food lovers by pinning this article on Pinterest. Happy cooking!