Cowboy butter bison steaks offer a mouthwatering twist on traditional beef steaks. This flavorful dish combines lean, protein-rich bison meat with a compound butter packed with herbs and spices. The cowboy butter, typically made with softened butter, herbs, garlic, and lemon, adds richness and complexity to the naturally lean bison meat.

Bison steaks are known for their robust flavor and lower fat content compared to beef. When paired with cowboy butter, the result is a juicy, tender steak with an extra layer of savory goodness. The butter melts over the hot steak, creating a luscious sauce that complements the meat’s natural flavors.

Preparing cowboy butter bison steaks is straightforward. The steaks are seasoned and grilled or pan-seared to desired doneness, then topped with a dollop of the prepared cowboy butter. As the butter melts, it infuses the meat with its aromatic blend of herbs and spices, elevating the dining experience to new heights.

The History of Bison Steaks

Bison steaks have a rich history deeply rooted in North American cuisine. Native American tribes relied on bison as a primary food source for centuries before European settlers arrived on the continent.

The Plains Indians, in particular, developed expertise in hunting and preparing bison meat. They utilized various cooking methods, including roasting, drying, and smoking, to preserve and consume different cuts of bison.

As European settlers moved westward, they too began incorporating bison into their diets. The popularity of bison meat grew during the 19th century, with restaurants and hotels featuring it on their menus.

Unfortunately, overhunting led to a drastic decline in bison populations by the late 1800s. This near-extinction event significantly reduced the availability of bison steaks for many decades.

In recent years, there has been a resurgence of interest in bison meat, including steaks. Ranchers and conservationists have worked to restore bison populations, making the meat more accessible to consumers.

Today, bison ribeye steaks and other cuts are prized for their lean, flavorful qualities. Chefs and home cooks alike appreciate the unique taste and nutritional benefits of bison steaks compared to traditional beef options.

The modern popularity of bison steaks reflects a renewed appreciation for this historically significant meat, combining culinary tradition with contemporary health-conscious dining trends.

Cowboy Butter Overview

Cowboy butter is a flavorful compound butter that enhances the taste of grilled meats, especially steaks. This versatile condiment combines creamy butter with a blend of herbs, spices, and aromatics.

Origins of Cowboy Butter

Cowboy butter traces its roots to the American West, where cowboys needed hearty, flavorful meals to sustain them during long cattle drives. The exact origins are unclear, but it likely developed as a way to add flavor to simple camp meals.

Ranchers and chuck wagon cooks would mix butter with readily available herbs and spices to create a tasty spread for bread or to top steaks. Over time, this practice evolved into the modern cowboy butter recipe.

Today, cowboy butter has gained popularity beyond its rustic beginnings, becoming a staple in many home kitchens and restaurants across the United States.

Key Ingredients in Cowboy Butter

Cowboy butter typically consists of:

• Unsalted butter (softened)
• Fresh herbs (parsley, chives, thyme)
• Minced garlic
• Lemon juice and zest
• Dijon mustard
• Kosher salt
• Black pepper
• Red pepper flakes

The base is unsalted butter, allowing for better control of the salt content. Fresh herbs provide a vibrant flavor and aroma, while garlic adds a savory kick.

Lemon juice and zest bring brightness and acidity to balance the rich butter. Dijon mustard adds depth and a subtle tang. Salt and peppers enhance the overall flavor profile and provide a mild heat.

Variations of Cowboy Butter

While the classic recipe remains popular, many variations of cowboy butter exist:

1. Spicy: Extra red pepper flakes or addition of cayenne pepper
2. Smoky: Incorporation of smoked paprika or chipotle powder
3. Herbal: Increased herb variety (rosemary, sage, oregano)
4. Citrusy: Use of lime or orange instead of lemon
5. Cheesy: Addition of grated Parmesan or blue cheese crumbles

Some recipes include honey for sweetness or Worcestershire sauce for umami. Others incorporate dried herbs for convenience or stronger flavors.

The versatility of cowboy butter allows for customization based on personal preferences or specific dishes. It can be adapted to complement various meats, vegetables, or even bread.

Preparing Bison Steaks

Properly preparing bison steaks is crucial for achieving the best flavor and texture. The process involves careful selection, understanding different cuts, and appropriate seasoning techniques.

Selecting Quality Bison Meat

Choose bison steaks with a deep red color and minimal marbling. Look for cuts that are firm to the touch and have a slight sheen. Avoid meat with excessive liquid or a strong odor.

Opt for grass-fed bison when possible, as it tends to have a richer flavor profile. Check for USDA certification to ensure quality and safety standards are met.

Purchase from reputable sources, such as specialty butchers or trusted online retailers. Fresh bison is preferable, but frozen steaks can also be used if properly thawed in the refrigerator.

Steak Cuts and Sizes

Popular bison steak cuts include ribeye, New York strip, and tenderloin. Ribeye offers a balance of flavor and tenderness, while tenderloin is the leanest and most tender cut.

Aim for steaks that are 1 to 1.5 inches thick. This thickness allows for proper cooking without drying out the meat.

Consider portion sizes when selecting cuts. A 6-8 ounce steak is typically sufficient for one serving, given bison’s rich flavor and nutrient density.

Marinating and Seasoning Process

Start by patting the steaks dry with paper towels to remove excess moisture. This step helps achieve a better sear when cooking.

Create a simple marinade using olive oil, garlic, black pepper, and herbs like rosemary and thyme. Marinate for 2-4 hours to enhance flavor without overpowering the natural taste of bison.

For a quick seasoning option, rub the steaks with kosher salt and freshly ground black pepper. Allow them to rest at room temperature for 30 minutes before cooking.

Consider using a meat thermometer to ensure proper cooking temperature. Bison cooks faster than beef due to its lower fat content, so careful monitoring is essential.

Cooking Techniques

Mastering the art of cooking bison steaks requires precision and attention to detail. The right techniques can elevate this lean, flavorful meat to new heights of culinary excellence.

Grilling the Perfect Steak

Start by preheating your grill to high heat. Brush the bison steaks with a light coating of vegetable or canola oil to prevent sticking. Place the steaks on the hottest part of the grill.

For medium-rare, cook for 3-4 minutes per side. Flip only once to maintain those coveted grill marks. Avoid pressing down on the steaks, as this can cause them to lose their juices.

Consider using a two-zone fire method. Sear the steaks over high heat, then move them to a cooler part of the grill to finish cooking. This technique helps prevent overcooking while ensuring a perfect crust.

Cast-Iron Skillet Method

Heat a cast-iron skillet over medium-high heat until it’s smoking hot. Add a small amount of oil with a high smoke point, such as canola oil.

Pat the bison steaks dry with paper towels and season generously. Place the steaks in the hot skillet and cook for about 3 minutes on each side for medium-rare.

For thicker cuts, finish cooking in a preheated 375°F oven. Transfer the skillet directly from stovetop to oven. Cook for an additional 5-7 minutes, depending on thickness and desired doneness.

Let the steaks rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat.

Testing for Doneness

A meat thermometer is the most accurate tool for determining doneness. Insert it into the thickest part of the steak, avoiding fat or bone.

For medium-rare, aim for an internal temperature of 130-135°F. Medium is 140-145°F. Remember that bison cooks faster than beef due to its lower fat content.

The finger test can also be used. Press the steak with your finger. If it feels soft and squishy, it’s rare. Medium-rare feels like the base of your thumb when you touch your middle finger to your thumb.

Always err on the side of undercooking. You can always cook a steak more, but you can’t undo overcooking.

Making Cowboy Butter

Cowboy butter elevates bison steaks with its rich, savory flavors. This compound butter blends herbs, spices, and aromatics to create a delicious steak topper.

Step-by-Step Preparation

Start with unsalted butter at room temperature. In a bowl, mix the softened butter with minced garlic, fresh parsley, and chives. Add lemon zest and juice for brightness. Incorporate Dijon mustard for tang and depth.

Season with kosher salt, black pepper, and red pepper flakes to taste. For extra flavor, include dried thyme or finely chopped fresh rosemary.

Mix all ingredients thoroughly. Shape the butter into a log on plastic wrap or parchment paper. Roll tightly and refrigerate for at least 2 hours to firm up and allow flavors to meld.

Tailoring Cowboy Butter to Taste

Adjust the herb and spice ratios to suit your preferences. For a bolder flavor, increase the garlic or red pepper flakes. Experiment with different herbs like oregano or sage.

Try adding smoked paprika for a smoky note or honey for sweetness. Grated parmesan cheese can add a savory umami boost.

For a milder taste, reduce the amount of garlic or omit the red pepper flakes. Balance flavors by tasting as you go and adjusting ingredients accordingly.

Pairing Cowboy Butter with Bison Steaks

Slice the chilled cowboy butter into rounds. Place a pat on top of a hot bison ribeye steak immediately after cooking. The butter will melt, creating a flavorful sauce.

For an extra indulgent experience, baste the bison steak with cowboy butter during the last minute of cooking. This infuses the meat with rich, herby flavors.

Serve additional cowboy butter on the side for diners to add as desired. The compound butter also pairs well with other cuts like sirloin or tenderloin.

Serving and Presentation

Proper serving and presentation elevate the cowboy butter bison steak experience. Attention to detail in resting, slicing, plating, and garnishing transforms the dish into a visually appealing and flavorful masterpiece.

Resting and Slicing the Steak

After cooking, rest the bison steak for 5-10 minutes. This allows juices to redistribute, ensuring a moist and tender bite. Place the steak on a clean cutting board, tenting it loosely with foil to retain warmth.

Once rested, slice the steak against the grain. Use a sharp knife to create clean, even cuts about 1/4 to 1/2 inch thick. This technique enhances tenderness and makes the meat easier to chew.

For a T-bone or ribeye, separate the meat from the bone before slicing. Leave some meat attached to the bone for presentation if desired.

Plating and Sauce Accents

Choose a warm, large plate to showcase the bison steak. Arrange the sliced meat in a fan shape or stack it artfully. If serving bone-in cuts, position the bone on the plate as a focal point.

Drizzle cowboy butter sauce over the steak or serve it on the side in a small ramekin. This allows diners to control the amount of sauce they prefer.

For added flavor, consider offering additional sauce options like peppercorn sauce or pan juices. Place these in separate small bowls or sauce boats on the plate or table.

Garnishing for Visual Appeal

Enhance the visual appeal with strategic garnishes. Sprinkle fresh herbs like chopped parsley, thyme, or chives over the steak and plate. These add color and complement the flavors of the cowboy butter.

Add a touch of brightness with lemon zest scattered lightly over the meat or around the plate’s edge. This citrus note balances the rich flavors of the bison and butter sauce.

For texture contrast, consider adding a small handful of microgreens or a light salad to the side of the plate. This provides a fresh element to balance the hearty steak.