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    Home » Kitchen Laughter Recipes Blog » Game

    Grilled Bison Steaks {10 Minutes}

    Published: Nov 4, 2021 by Jason C · This post may contain affiliate links ·

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    These Grilled Bison Steaks with Herbed Butter will melt in your mouth! They are so tender and packed full of flavor. Whether you’ve been eating this healthy meat for years or if this is your first time, this recipe will quickly become a favorite, especially since they are done in 10 minutes.

    thinly sliced bison steaks on a butcher paper lined sheet pan with a knife.
    Grilled Bison Steaks with a Homemade Herb Butter
    Contents hide
    1 🍽️ Why This Recipe Works
    2 🦬 Ingredients
    3 ⏲️ Equipment and Tools
    4 🔥 Instructions
    5 Storage
    6 Meal Prep
    7 🥩 Substitutions
    8 🥦 Serving Suggestions
    9 ⚠️ Expert Tips
    10 Recipe FAQs
    11 Grilled Bison Steaks

    Flavorful and easy to make, this bison steak recipe is sure to be your new favorite! These are great for entertaining guests too.

    🍽️ Why This Recipe Works

    • These steaks only take 10 minutes to prep and cook.
    • The flavor is mind-blowing!
    • Homemade herbed butter takes it to the next level.
    • Leaner and healthier than beef.

    🦬 Ingredients 

    Ingredient photo showing the steak being buttered with a brush and leaving the herbs on the meat with labels.
    Just a Few Ingredients!

    Bison Steak – Bison is a tasty and healthy alternative to beef. It is lower in cholesterol and has a higher protein content. You’ll find the cuts of meat similar to beef, so you’ll see them as a Ribeye, Filet and even Ground. It tends to be lean, so you’ll want to be careful not to overcook them.

    The cut I chose today is a Sirloin which can lend itself to being less tender due to the lack of marbling. It is best cooked at rare to medium temperatures or it may become too tough. 

    ⏲️ Equipment and Tools

    Grill – Any standard grill will work for these including indoor grills like Ninja Foodi or George Foreman. I always lean towards a Kamado style, like the Big Green Egg.

    Small Food Processor – This is used for mixing up the herbed butter that will go on top. KitchenAid, Cuisinart and Ninja all have wonderful small ones that will mix the softened butter with no problems.

    🔥 Instructions

    process photos showing the bison in a Ziploc bag to coat in light oil, grilling, buttering and slicing.
    Simple Instructions to Grill and Top with Herb Butter

    Learning to make a simple herb butter is a game changer when you are grilling. This can take a bland piece of meat (which bison is not!) and make it something special and the varieties are endless. 

    Step One: Combine one stick of butter with a tablespoon of fresh herbs in a small Cuisinart Food Processor.  Add two cloves of freshly peeled garlic and pulse a few times until it is fully combined. Don’t over-mix it as it is easy to heat up the butter too much, and it will melt.

    Step Two: Remove the mix and place it on a small piece of Press N Seal. Roll it into a log shape, fold the wrap over and place it in the fridge to harden.

    When you are ready to serve, you can simply slice off a tablespoon over a hot steak like this bison and allow it to cascade off the sides for an incredible main dish. 

    As with most of our recipes, take the meat out of the refrigerator for 20-30 minutes prior to grilling to bring it closer to room temperature. This will help it brown better and also cook more evenly. Let the meat rest before attempting to grill for best results. 

    Step Three: Preheat the grill to 400 degrees using direct heat.

    Step Four: Place the steaks in a Ziploc Bag and add a tablespoon of olive oil, salt and pepper.  Work it around to make sure the steak is thoroughly covered.

    Step Five: Remove the steaks and place them on the grill.  As these will cook quickly, and are easy to overcook, I used my wireless meat thermometer to monitor the temperature.

    Step Six: Grill for five minutes on each side. Remove the steaks when the internal temperature reaches 135 degrees (for medium rare). 

    Note: Always remove your steaks about 5-10 degrees below your desired end temperature as they will continue to heat up for a few minutes after you remove them.

    Step Seven: While the steaks are resting for five to ten minutes, slice off a piece of the herbed butter and place it on top.  It will melt into the steak and create an amazing, subtle flavor! Just talking about it makes me hungry!

    Slice thinly and serve!

    Storage

    If there are any leftovers, store them in a sealed container for up to three days. Reheat using the microwave for 1-2 minutes.

    Meal Prep

    Go ahead and make this herbed butter up to one month ahead of time. That’s right, you can make this weeks ahead and use it multiple times. I think the flavors meld together better over time.

    🥩 Substitutions

    Switch up the herbs used in the butter or change it up completely to have a blue cheese butter like we offered as an option with the Ribeye Cap Steaks (which are much better eaten without any butter at all).

    Consider using any of the rubs that you have in the cupboard or have been given as gifts.

    Bison pairs well with rosemary, thyme, basil and oregano. Look at the ingredients of the jars or packets you have and pick a new favorite out to try.

    🥦 Serving Suggestions

    We love a glass of red wine with this (I’m sure you do as well) so choose a Columbia Valley Cabernet or Light Lager beer.

    These are lean cuts of meat so we suggest keeping that consistency with the side dishes as well. We can’t pass up on our favorite Baked Sweet Potatoes in Foil, Smoked Cauliflower Head, Grilled Tomatoes or Grilled Artichokes.

    ⚠️ Expert Tips

    Bison can be tricky if you aren’t careful. The meat is lean so make sure you are cooking this one just a few minutes each side.  The best results are with a rare to medium internal temperature.

    The other thing to watch out for is to make sure you are patient in waiting for the grill to heat up to a good 400 degrees. When you cook at 350, you are going to get more of a “baking” look and feel to the steak rather than those crisp grill marks you love. Enjoy the time and allow the grill to heat up so you are happy with the end result. 

    Mix up the way you make this one and us the olive oil/herb mixture from the Flat Iron Steaks instead of the herb butter. It’s quick, easy and you most likely have everything in the house.

    Recipe FAQs

    How long do I need to rest the steaks?

    For best results, let the bison rest for 5-10 minutes. This will give you juicy steak, so don’t skip this step.

    How do you reheat steak?

    Place the steak on a microwave-safe dish and heat up for 30-second intervals. Be sure to cover the steak and check-in between each 30-second interval. Don’t overheat it or it can become tough.

    How long do you store leftover steak?

    You can save leftovers for up to four days if they are chilled in the fridge. Make sure they are stored in an airtight container.

    What is the internal temperature to cook?

    USDA suggests cooking the steaks for a minimum of 145 degrees.

    Related Recipes 

    • Bacon Wrapped Grilled Bison Meatballs {35 Minutes}
    • Grilled Porterhouse Steak with Herb Butter {20 Minutes}
    • Smoky Grilled Meatloaf {45-60 Minutes}
    • How to Grill a Reverse Sear Cowboy Ribeye {60 Minutes}

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

    closeup of the sliced bison sirloin with herb butter.

    Grilled Bison Steaks

    With a few simple tips and tricks, you can grill extremely tender bison steaks. This is a leaner and healthier alternative to beef.
    5 from 1 vote
    Print Pin
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 people
    Calories: 346kcal
    Author: Jason

    Ingredients

    • 2 Bison Steaks small
    • 1 tbsp Olive Oil
    • Salt and Pepper to taste

    Herbed Butter

    • ½ cup Butter room temperature
    • 1 tbsp Fresh Herbs
    • 2 cloves Garlic

    Instructions

    Prepare the Herb Butter

    • Soften the butter to room temperature and add it to a small food processor
    • Wash and chop one tablespoon of fresh herbs. Use what you have available from the garden. If you use dried herbs, start with one teaspoon.
    • Add two cloves of garlic and pulse the food processor until the herbs and garlic are well mixed. Be careful not to over-mix as the butter will heat up and melt.
    • Add the mixture to a piece of Press N Seal and roll it into a log shape. Refrigerate to harden.

    Grill the Bison

    • Add the two bison steaks to a Ziploc bag and add in the olive oil, salt and pepper. Work it with your hands to make sure the steaks are well-coated.
    • Set your grill to 400 degrees and add the steaks. Since this is a lean cut of meat, use a temperature probe to make sure you do not over-cook it.
    • Grill for five minutes and turn over.
    • Grill for another five minutes or until the steaks are five degrees below your desired temperature. I removed mine at 135 degrees for a medium rare.
    • While the steaks are resting, add the herb butter and brush it to cover.
    • Slice thinly and serve!

    Notes

    Bison is very mild, so don’t use too much salt and pepper.  It will not have much marbling and can easily become overcooked.  
    Thermometer: Use a wireless meat thermometer to make sure you cook it to medium rare or medium.
    Meal Prep: Go ahead and make this herbed butter up to one month ahead of time. That’s right, you can make this weeks ahead and use it multiple times. 
    When to Add Butter: Add the butter while the meat is fresh off the grill as it rests.  The temperature of the meat will melt the herb butter. 
    Storage: If there are any leftovers, store them in a sealed container for up to 3 days. Reheat using the microwave for 1-2 minutes.
    Internal Temperature: USDA suggests grilling bison to 145 degrees. 
    Grill Temperature: The other thing to watch out for is to make sure you are patient in waiting for the grill to heat up to a good 400 degrees. When you cook at 350, you are going to get more of a “baking” look and feel to the steak rather than those crisp grill marks you love. Enjoy the time and allow the grill to heat up so you are happy with the end result. Going even higher to 425-450 will make amazing grill marks and cook the outside wicked fast and help create that crust. 

    Nutrition

    Calories: 346kcal | Carbohydrates: 1g | Protein: 21g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 119mg | Sodium: 246mg | Potassium: 349mg | Sugar: 1g | Vitamin A: 793IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 2mg
    Tried this recipe?Mention @kitchenlaughter or tag #kitchenlaughter!

    Grilled Bison Steaks {10 Minutes}Grilled Bison Steaks {10 Minutes}
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    « Juiciest Boneless Skinless Grilled Chicken Breast {10 Minutes}
    Amazing Smoked Potato Salad {60 Minutes} »

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