Sauteed Bison Steaks and Chops Print
4 Bison Steaks or Chops
1/4 Cup Butter Salt and Pepper

Melt butter in a heavy skillet. Saute steaks or chops until nicely browned on both sides Turn as often as needed.  Remove from heat, sprinkle with salt and pepper, and serve immediately.

These cuts are cooked best when the center of the meat is light pink. Do not crowd pieces in the pan; overcooking makes bison tough.

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Permission for this recipe courtesy of the National Buffalo Foundation and is published in Buffalo is Heart Healthy.