Otherwise known as buffalo, bison has been increasing in popularity among other kinds of red meat. It has a similar versatility to that of beef, but it also comes with fewer calories and is generally a leaner meat overall. Cuts of bison are quite similar to that of beef because, genetically, bison is from the same family as standard cattle.

There are bison rib-eyes, bison T-bones, bison porterhouse and bison brisket. Bison takes less time to thoroughly cook, as well, due to its being a lean meat. However, this does mean it will require a little more assistance in maintaining a tender state than other cuts of beef would require. This article showcases a quick and tasty way to get a bison steak fired up and cooked.

To follow the recipe, you will require an eight ounce bison steak, some salt and pepper, half a cup of sliced mushrooms, a tablespoon of minced garlic, a small sliced onion and about two tablespoons of olive oil.

  1. Take a tablespoon of olive oil and put it into the pan, allowing it to heat. You can tell it is ready by dropping a single droplet of water into it. If it sizzles immediately after hitting the surface, it is good to go.
  2. Put the sliced onions into the pan, turning the heat down to medium. Wait for the onions to start softening up before including both the mushroom and the garlic. Let them simmer and cook either until the mushrooms have begun to sweat or until two minutes have gone by.
  3. Remove the garlic, mushrooms and the onions from the mixture and put them aside in a small bowl. Put the frying pan back onto the stove and let the heat raise back up to medium flame. You may include the other tablespoon of olive oil if you feel the pan is a little dry after removing the vegetables. This will help with preparing for the frying of your bison steak.
  4. Get your salt and pepper and rub some onto the bison. If you so wish, you may also include sage, rosemary or a similar fragrant herb. Alternatively, you can use red pepper spice or chipotle to fire up the flavor a little bit.
  5. Place the steak into the piping hot frying pan, effectively searing it. You should only have to cook it for a minute on either side, which will allow it to brown lightly all around. This should be long enough.
  6. Lower the heat from medium down to low. At this point, you may reintroduce the mixture of garlic, onion and mushrooms back into the pan. If you want to include a little moisture, put in a small dab of either water or broth. Whether you do this or not, cover the pan with a lid. Since bison meat is leaner than its other counterparts, it cooks best when the heat is slow and moist. Even when the heat is on low, the bison steak should not take a very long time to cook.
  7. Keep turning the meat over to the other side every other couple of minutes. An average size of bison steak will probably not take any longer than ten minutes to cook thoroughly.
  8. When ten minutes have gone by and the bison steak is fully cooked, scoop it out of the pan and let it cool down for a couple of minutes. Put it onto a plate and serve it, scooping on the mixture of garlic, mushroom and onion if you think it will go well with it.

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