Bison Council

Bison Recipes

Pan Seared Bison NY Strip Steaks with Red Wine Sauce

A classic red wine sauce that is simply wonderful. Enjoy this recipe for years to come.

Pan Seared Bison NY Strip Steaks with Red Wine Sauce
Prep Time:
10 Minutes
Cook Time:
45 Minutes


  • 4 (10oz.) bison NY strip steaks, thawed
  • 1½ tbsp. vegetable oil
  • 1 tsp. sea salt
  • 1½ tbsp. black, green, and pink freshly ground peppercorns
  • 1 tbsp. butter
  • 4 large shallots, minced
  • 1 cup red wine


  1. Preheat cast iron skillet on high for 3-4 minutes.
  2. Cut through the fat along the backside of the steaks to prevent curling. Rub strip steaks with vegetable oil, and season with salt and tri-colored pepper.
  3. Cook the first side of the steaks on high heat for 5 minutes, and then turn and cook for an additional 3 minutes, reducing heat to medium high.
  4. Remove from pan, and set aside on warm platter. Let steaks rest for 10 minutes before serving to allow the juices to settle back into the meat.
  5. Add butter, shallots, and peppercorns to cast iron skillet, and sauté until browned and caramelized. Stir often to prevent burning.
  6. Add red wine all at once, and lower heat to medium. Cook until wine is reduced by ¾ of volume, about 15-20 minutes.
  7. Serve red wine sauce over pan fried NY strips and enjoy!