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Braised Bison Sirloin Steaks

Braising is a great way to develop tons of flavor over a long period of time.


Serving Size: 15.5 ounce (439 grams)

Prep Time: 20 minutes

Total Cooking Time: 6 hours


For the bison steaks

  • Six 6-ounce bison sirloin steaks
  • 3 Tablespoons vegetable oil
  • Salt and pepper, to taste
  • 1 medium yellow onion, diced
  • 2 Cups water
  • 3 Teaspoons beef base, or 5 beef bouillon cubes
  • One 8-ounce package baby carrots
  • 4 plum tomatoes
  • 1/2 Pound fresh green beans
  • One 8-ounce package of button mushrooms, cut in half


Calories Per Serving468

Folate equivalent (total)57µg14%

Riboflavin (B2)0.4mg21.2%

Blade Steak

Blade Steak

The blade comes from the heavily exercised chuck and although having great flavor this is not a steak you want to bring home and just throw directly on the grill, the outcome will be a tough and chewy.

Marinating with a tenderizing marinade is an option if you want to grill this steak outdoors, pan-sear or broil indoors, however braising or simmering is the best method to cook a blade, in liquid using low heat in a covered pan.

The blade because of its fatty and unappealing appearance, sitting among other cuts in the meat counter is often overlooked, but this flavorful, economical cut can be very tasty and tender with the correct cooking method.

Cooking Instructions (Braising) Blade Steak Recipes

1. Season the steak with salt and pepper to taste and add any of your favorite seasoning.

2. Heat 2 tablespoons of oil in a deep skillet to medium high if you wish to cook stove top.

Another option is to heat a lightly oiled dutch oven, or stock pot, beginning on the stove on medium high and later transporting to the oven.

3. When the oil has heated up, about 3 minutes, add the steak and sear 2-3 minutes on each side until nicely browned.


You can add slices of onion, garlic, peppers etc. if desired with the steak during the searing process.

4. Add enough liquid (such as beef broth, chicken broth, canned soup, canned tomatoes, red wine, water or any combination) to just cover the steak.

5. Bring liquid to a boil on medium high heat, then quickly reduce to low heat to maintain a slow simmer.

Don't boil, this will toughen rather than tenderize the beef. Keep lid on tight and don't lift unnecessarily, no need to turn steak and simmer 75-90 minutes until fork tender.

If you are using a dutch oven or stockpot, preheat oven to 300 degrees, and once liquid is simmering, transfer pot with lid, to oven for 75-90 minutes until fork tender. This is a great chuck steak recipe.

The blade offers intense beef flavor and are cheap compared to cuts from the loin and rib, if cooked properly they can be just as good as the premium cuts. 


Fire that oven up to 300° F!

Pat any excess moisture from the meat with clean paper towels. This will help achieve a nice dark brown sear on it.

Season the meat generously with Kosher salt.

In a heavy, cast-iron dutch oven or brazier, heat the oil over medium-high heat. When the oil is really hot, add the buffalo and brown it thoroughly on all sides. Don’t overcrowd the pan. Work in batches if necessary. When a rich brown crust has developed on all sides of the buffalo, remove it from the pan and set it aside.

Lower the heat to medium, add the onions to the pot and sauté for 5 minutes or so, or until they turn slightly soft and translucent. Add the garlic and cook for another minute.

Reduce the heat to medium-low and stir in the flour to form a thin paste. Cook for a couple of minutes, stirring throughout.

Now slowly pour in the stock, gently scraping the bottom of the pan to deglaze.

Return the browned buffalo to the pot along with the tomato paste and Worcestershire sauce. Heat on the stovetop until the liquid comes to a boil, then add the bay leaves and dried herbs, cover with a tight-fitting lid and transfer the whole thing to the oven. Let the meat braise in the oven for one hour.

Add the potatoes, carrots, and celery, recover the pot and return it to the oven for another 30 minutes or until the potatoes are tender.

Transfer the pot to the stovetop. Remove the lid and simmer for another 15 minutes or until the stew is thickened.

Stir in the peas, adjust seasoning with Kosher salt and black pepper, and fill your belly right away, garnished with the chopped parsley!

Meat Tenderness Categories &How to Cook Them

Most tender:

Roasts – Tenderloin, Prime Rib or Rib Eye.
Steaks – Porterhouse, T-bones, Rib Eye, Strip Loin, Top Sirloin.

Cooking: Season then BBQ or oven roast to rare or medium rare. See the recipies to the left.

Medium Tender:

Roasts – Inside Round, Top Sirloin, Eye of Round, Cross Rib, Chuck Tender, Outside Round.
Steaks – Flank, Flat Iron, Sirloin Tip Medallion, Eye of Round, Top Round, Minute Steaks (pounded) & Kabobs.

Cooking: Most can simply be seasoned and then BBQ or oven roast to rare or medium rare. Some cuts may benefit from marinating or simmering in sauces. See the recipies to the left.

Less Tender:

Roasts – Chuck or Hump.
Other Cuts – Ribs, Brisket. Trim from around bones & other cuts is made into stewing meat & ground meat & ground products like patties & sausages.

Cooking: These cuts are delicious and tender if browned first, then braised (slow cooked in liquid) for
3 – 4 hours until fork tender and flavors intensify. Many are even better the second day as leftovers.

Ground Bison: Ground meat can be used in any recipes where ground meat is used. Sausages come either smoked and ready to eat warm or cold, or fresh/frozen and must be cooked before eating. Cold cuts are ready to eat.

⚠️ Expert Tips

Bison can be tricky if you aren&rsquot careful. The meat is lean so make sure you are cooking this one just a few minutes each side. The best results are with a rare to medium internal temperature.

The other thing to watch out for is to make sure you are patient in waiting for the grill to heat up to a good 400 degrees. When you cook at 350, you are going to get more of a &ldquobaking&rdquo look and feel to the steak rather than those crisp grill marks you love. Enjoy the time and allow the grill to heat up so you are happy with the end result.

How to Cook Bison Steaks: A Simple Bison Ribeye Dinner

Ever wonder how to cook bison? First, you should know that bison steaks are an excellent alternative to beef. Across the board, all cuts of bison are lower in fat and cholesterol as well as calories, so when I saw bison on sale at my local grocery store, I decided to learn how to cook bison steaks with a simple bison ribeye dinner. What I loved about bison is that it was leaner but a bit more flavorful than ribeye. You do lose the nice marbling that that beef ribeyes usually offer but because we’re watching our weight, this was a good, tasty alternative that wasn’t a total gut buster.

How to Cook Bison Steaks:

Fortunately, learning how to cook bison is easy because it is virtually the same as cooking beef. I bought boneless bison ribeye steaks, patted them dry, seasoned with salt and pepper, and seared in hot oil for about 3-5 minutes per side (will depend on the thickness of steak). I finished them up with a little pat of butter on each.

The only downside to bison is that our store sold them at a bit of a higher price point than the beef counterparts.


Time to Make: 1 hour (35 minutes inactive)

Ingredients for Simple Bison Ribeye Dinner

2 tablespoons neutral oil

Buttery Yukon Gold Potatoes

1 tablespoon extra virgin olive oil

Extra virgin olive oil, if necessary


Prepare Ingredients:

Preheat oven to 425ºF. Pat the bison steaks dry and transfer to the fridge, uncovered. Scrub the potatoes and medium-dice. Peel the garlic and mash the cloves with the back of your knife. Trim off the woody ends of the asparagus and set aside.

Prepare the Yukon Gold Potatoes:

Toss the potatoes on a baking sheet with extra virgin olive oil and add the garlic. Transfer to the oven and roast for about 30 minutes or until the garlic is well-browned and the potatoes are fork tender, about 30-35 minutes. Remove the pan from the oven and transfer the potatoes and garlic to a medium bowl.

Finish the Potatoes:

Add the butter, cream, and milk to the bowl with the potatoes along with the paprika and use a potato masher to mash them. Season with salt and pepper and add more cream or milk until the potatoes reach desired consistency. Keep warm.

Roast the Asparagus:

Add the asparagus to the same baking sheet. If there’s not enough oil, add a drizzle of extra virgin olive oil over the asparagus and sprinkle with salt and pepper and toss to coat. Transfer the baking sheet to the oven and bake for 10-12 minutes or until the asparagus is bright green and still a bit crisp. Remove from the oven.

Prepare the Bison Ribeye Steaks:

As the asparagus is roasting, prepare the bison steaks. Heat the oil in a skillet over high heat until very hot and shimmering. Season the steaks all over with salt and pepper and transfer to the hot skillet and cook without moving for about 4 minutes, or until well-browned. Flip and add a pat of butter on top of each bison steak. Cook an additional 3-5 minutes or until the steaks reach desired doneness, using a spoon to baste the steaks with the melted butter. Medium-rare is preferred for bison. Remove and rest for 5-10 minutes.

To Serve:

Divide the warm potatoes between bowls and arrange the asparagus on top. Place a steak on each plate and enjoy! Optionally, you can slice the steaks against the grain before serving. Enjoy!

Slow Cooker Beef Sirloin Steak Recipe

Slow cooker beef sirloin steak recipe. Beef sirloin steak with vegetables and spices cooked in a slow cooker. Very easy, healthy and delicious. Just try to cook it!

Do you like to cook beef sirloin steak in a slow cooker? If so, you may also like to prepare Beef Sirloin Steak Stew:

Slow Cooker Beef Sirloin Steak Stew Recipe

Ingredients:1½ pounds (720 g) beef sirloin steak, cut into cubes, 14½ oz (435 ml) can stewed tomatoes with chopped bell pepper and yellow onion, 8 oz (240 ml) can tomato sauce with roasted garlic, 1 medium yellow onion, peeled and thinly sliced, 16 oz (480 ml) package frozen mixed vegetables, thawed and drained,1 tablespoon (15 ml) Worcestershire sauce, ½ teaspoon (3 ml) dried basil, 1/4 teaspoon (2 ml) dried rosemary, 1/4 teaspoon (2 ml) freshly ground black pepper, 4 medium potatoes, cubed into ½-inch (1.25 cm) cubes

Instructions: Lightly grease inside of 4-6-quart (4-6 L) slow cooker with nonstick cooking spray. In a large nonstick skillet, heat olive oil over medium heat. Add cubed meat and cook, turning occasionally, until browned on all sides. Transfer cooked beef in the slow cooker.

Add remaining ingredients and stir well. Cover the pot and cook on low-heat setting for 8-10 hours.

Turn off the slow cooker and open the lid. Stir beef sirloin steak stew well before serving. Transfer to serving bowls. Serve hot.

Slow Cooker Beef Sirloin Steak Recipe


  • 2 pounds (960 g) beef sirloin steak
  • salt, freshly ground black pepper, and Steak Seasoning to taste
  • 2 tablespoons vegetable oil
  • 3 cups (750 ml) water, divided
  • 1 beef bouillon cube
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 medium sweet onion, peeled and diced


Step 1

Rub the sirloin steak with salt, black pepper, and Steak Seasoning.

Step 2

In a large frying pan, heat the olive oil over medium-high heat. Add seasoned meat and sear on both sides, for about 1 minute. Remove seared beef from the pan and transfer to the slow cooker.

Step 3

Add 2 cups (0.47 l) water and beef bouillon cube to the pan. Stir well until beef bouillon cube dissolved completely. Bring the mixture to a boil.

Step 4

In a small mixing bowl, combine 1 cup (0.24 l) water, all-purpose flour, garlic powder, onion, powder, and more black pepper. Stir well and slowly pour mixture into the pan. Whisk well. Bring mixture to a boil, whisking continuously, until thickened.

Step 5

Remove the gravy from the pan and pour into the slow cooker. Stir in diced sweet onion.

Step 6

Cover the slow cooker and cook on high-heat setting for 4 hours or until beef is tender.

Step 7

Turn off the slow cooker and open the lid. Transfer cooked beef to a cutting board. Cut or shred the meat. Transfer to serving plates. Pour the gravy over. Serve over mashed potatoes or cooked rice.

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Herb Rubbed Bison Sirloin Tip Roast

Step 1: In a small bowl combine paprika, salt, garlic powder, oregano, thyme, black pepper, onion powder and cayenne pepper. Stir in oil until well combined. Set aside. Trim fat from roast. Spread oil mixture over surface of meat. Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of meat.

Step 2: Roast in a 375 degrees F oven for 15 minutes. Reduce oven temperature to 300 degrees F. Roast 60 to 65 minutes more or until meat thermometer registers 140 F. Cover roast tightly with foil and let stand in pan on a wire rack for 15 minutes. The temperature of the meat after standing should be 145 degrees F (medium rare). Thinly slice meat across the grain to serve. Serve with roasted vegetables, if desired. makes 8 servings.

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