Bison, otherwise known as buffalo, has been gaining popularity as a red meat. It's as versatile as beef but leaner and has lower calories. Because bison is from the same genetic family as cattle, cuts of bison are just like cuts of beef. There are bison T-bones, ribeyes, brisket and porterhouse. Because bison is a leaner meat, it requires less cooking time and will need a little more help staying tender than many cuts of beef do. Here's a quick way to cook up a bison steak.
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Heat 1 tablespoon of olive oil in the pan. When a drop of water sizzles on the surface, it's ready.
Add sliced onions and cook over medium heat until they just begin to soften, then add the garlic and mushrooms. Cook for two minutes or until the mushrooms begin to sweat a little.
Take out the onions, mushrooms and garlic and set aside. Return the frying pan to the stove and turn the heat back up to medium. If the pan seems a little dry after you remove the onions and mushrooms, add another tablespoon of olive oil in preparation for frying the steak.
Rub a little salt and pepper on the bison. You can also add a fragrant herb like rosemary or sage or fire things up a bit with chipotle or red pepper spice.
Sear the steak by placing it into the hot frying pan. You won't need to cook it very long, just enough for a little browning to occur; one minute on each side should be plenty.
Turn the heat down from medium to low and add the mushrooms, onion and garlic mixture back to the pan and cover it. You can add a touch of water or broth as well for a little more moisture. Because bison meat has less fat, it does well with slow, moist heat. A bison steak won't take much time to cook, even on a low heat setting.
Turn the meat every two minutes until it's done. A typical bison steak should take about 10 minutes to cook. Serve with the mushrooms, onions and garlic on top.
You can also grill bison steaks, keeping in mind that medium rare is a good measure. After that, the meat tends to get tough.