How to Cook Bison Steaks: A Simple Bison Ribeye Dinner | Tried and True Recipes (2024)

4.53 from 19 votes

Cook Time: 30 minutes minutes

Inactive Time: 30 minutes minutes

Total Time: 1 hour hour

• 2 bison ribeye steaks
• Salt and pepper to taste
• 2 tablespoons neutral oil
• 2 pats of butter

Buttery Yukon Gold Potatoes:

• 3 Yukon gold potatoes
• 4 cloves garlic
• 2 tablespoons butter
• ¼ cup heavy cream
• ¼ cup milk
• ½ teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon extra virgin olive oil

Asparagus:

• 1 pound asparagus
• Salt and pepper to taste
• Extra virgin olive oil if necessary

Prepare Ingredients:

• 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.

To Serve:

• 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!