Pan Seared Bison Strip Steak Recipe with Herb and Dijon Compound Butter

Pan Seared Bison Strip Steak with Herb and Dijon Compound Butter

Skip the steakhouse and sear up a bison strip steak at home. Your heart might melt faster than the Herb and Dijon Compound Butter does in this delectable dinner dish. We predict love at first bite.
Course Main Course
Cuisine American
Prep Time 23 minutes
Total Time 34 minutes
Servings 4 people


  • 20 oz (2 packages) Bison Strip Steaks - pat dry
  • 4 tablespoons unsalted butter - softened
  • 2 teaspoons finely chopped shallot
  • 1 tablespoon chopped flat leaf parsley
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons olive oil


  1. In a small bowl, combine butter, shallot, parsley, thyme, rosemary, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Gently roll butter mixture into 4 balls. Transfer to a plate and refrigerate until firm, about 20 minutes.

  2. Meanwhile, rub both sides of the steaks with olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  3. Heat a cast iron skillet or heavy bottomed skillet over medium-high heat until very hot but not smoking, about 2 to 3 minutes. Place the steak in the pan and let it cook undisturbed until a dark crust forms on the bottom, about 4 to 6 minutes.
  4. Flip the steak using tongs and cook until medium, about 4 to 6 minutes more. Cook 3 to 5 minutes per side for medium-rare.
  5. Transfer the steak to a cutting board and let it rest for about 5 minutes. Slice each steak in half crosswise and top with the compound butter. Let it melt slightly before serving.
  6. Suggested sides: Roasted vegetables, rosemary and olive oil baked potatoes, side salad.

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