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Nothing beats a bison steak. There are many interesting cuts that come from the bison--flank, hanger, and tri-tip to name a few--but nothing quite hits the spot like a traditional bison New York Strip steak. This special cut of meat is cut thick with a nice strip of fat on the outer edge that keeps this steak juicy and full of flavor while cooking. Keeping this steak medium rare allows the full flavor of the bison meat to show through. Limit the seasoning to salt and pepper, and you will be treated to a rich, slightly sweet flavor that goes perfectly with mashed potatoes and a fresh vegetable, like asparagus or lima beans.
How do I cook this? Well, that's what makes this bison steak even better. You couldn't ask for an easier meal. Season the steak with salt and pepper. Heat a pan with a drizzle of olive oil to medium high. Sear the steak on each side for three and a half minutes. Remove from heat and rest for 3 to 5 minutes. Plate with your sides and enjoy. Divine simplicity--bison at its best.
Order some of our bison NY strip steaks today and post your experience below. We love bison meat at Buck Wild Bison, and we love hearing how our customers prepare their delicious bison steaks.
Elk runs about 5% fat. Beef runs 20%. That difference is why most people ruin their first elk burger — and why the fix takes six steps and under ten minutes.
Burnt ends without babysitting a brisket for 12 hours? Our smoked bison bacon ends get you there in about two hours — sticky, caramelized, lean, and gone the second they hit the table. Grab the recipe.
If you’ve never cooked a bison steak before, you’re in for something special. Bison has a clean, slightly sweet richness that stands apart from beef—deeper in flavor, leaner in fat, and remarkably tender when treated right. The problem? Most people cook it exactly like beef and end up with a dry, overcooked disappointment.
This recipe fixes that. We’re using a cast-iron sear with a butter-baste finish—a method that builds an incredible crust while keeping the interior rosy and juicy. It’s simple, fast, and absolutely foolproof once you understand the one rule that matters most: bison cooks roughly one-third faster than beef.
