Garlic Butter Bison Steak Bites: The Viral Skillet Recipe

Steak bites are one of those recipes that looks like it belongs on a restaurant menu but takes about fifteen minutes start to finish. Cubes of bison seared hard and fast in a screaming hot skillet, then tossed in garlic butter right at the end. The whole thing comes together fast enough that I usually have it on the table before I've fully decided what to serve alongside it.

Also Read: Cuts of Bison Meat: The Lowdown

Why Bison Tri Tip Works So Well Cubed

Our Bison Tri Tip comes from the bottom sirloin, with beautiful natural marbling and a deep ruby red color that holds up well to high heat searing. Cut into cubes, it sears fast and develops a deep crust on every side rather than just two, which is exactly what steak bites are supposed to deliver. Because bison is leaner than beef, it cooks quickly, so this whole process moves faster than you'd expect once the pan is hot.

Ingredients

(Serves 4)

• 2 pounds Bison Tri Tip, cut into 1 inch cubes
• 2 tablespoons Bison Tallow
• 4 tablespoons butter
• 6 cloves garlic, minced
• 1 tablespoon fresh thyme or rosemary, chopped
• Sea salt and freshly ground black pepper
• Fresh parsley, chopped, for garnish

Instructions

1. Pat the bison cubes dry with a paper towel and season generously on all sides with salt and pepper.
2. Heat the bison tallow in a large cast iron skillet over high heat until just beginning to smoke.
3. Add the bison cubes in a single layer, working in batches if needed so the pan isn't crowded. Sear for 1 to 2 minutes per side, until a deep golden crust forms, pulling the meat at 130 to 135 degrees Fahrenheit for medium-rare.
4. Remove the seared bites to a plate and tent loosely with foil to rest.
5. Reduce the heat to medium and add the butter to the same skillet.
6. Once melted, add the garlic and thyme, cooking for 30 to 60 seconds until fragrant. Watch closely so the garlic doesn't burn.
7. Return the bison bites to the skillet and toss to coat in the garlic butter for about 30 seconds.
8. Garnish with parsley and serve immediately.

Also Read: The Best Ever Perfectly Seasoned Sizzling Bison Fajitas

Free Range Bison, Raised The Way Nature Intended

Our bison are raised on carefully selected partner ranches. They're pasture raised and never administered any hormones, steroids or antibiotics, left to roam and graze freely the way bison have for thousands of years. Every piece of high quality meat we sell is cut and trimmed by hand.

A Note On Not Crowding The Pan

This is the single most common mistake with steak bites. Too much meat in the pan at once drops the temperature and steams the bison instead of searing it, which means no crust at all. Work in batches if your skillet isn't large enough to fit everything in a single layer with a little space between each piece.

Reach Out To Our Helpful Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We're always here to help if you have questions about your meat, want help making selections, or are just looking for a few more cooking tips. Every time you call our office at 800-674-8426, you'll be connected directly with a team member right here in Santa Fe, New Mexico, where we're based.

Every cut is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice, and delivered straight to your doorstep. If steak bites become a regular thing in your kitchen, our full free-range bison collection is worth exploring for other cuts that work well cubed.

Frequently Asked Questions

Can I use a different cut of bison for steak bites?
Yes, sirloin or ribeye both work well cut into cubes. Tri tip is a good choice because it's naturally tender and holds together well when cubed and seared.

Why didn't my steak bites develop a good crust?
The most common cause is overcrowding the pan, which drops the temperature and causes the meat to steam instead of sear. Work in batches with space between each piece.

How do I know when the bison is done without a thermometer?
A quick sear on all sides, about 1 to 2 minutes per side, will generally land you in the medium-rare range for cubes this size, but an instant read thermometer is the most reliable way to hit 130 to 135 degrees Fahrenheit exactly.

Can I make the garlic butter ahead of time?
The garlic and herbs are best cooked fresh right before tossing with the meat, since pre-made garlic butter can lose some of its fragrance sitting in the refrigerator.

What should I serve alongside steak bites?
Crusty bread for soaking up the garlic butter, a simple green salad, or roasted potatoes all work well as a side.

Check out our full selection of bison, elk, wild boar, lamb, grass fed beef and chicken. All of our high quality meat is handled the same way, from pasture to your door.