4 ratings

Bison NY Strip Steaks with Brown Ale, Ginger Lime Marinade


The acidity in the ginger lime marinade helps break down the connective tissues in the bison, making the meat super tender


For the Marinade

  • 1 12 ounce bottle of honey brown ale
  • 1/2 Cup dark brown sugar, packed
  • juice from 2 limes
  • 1/2 medium red onion, minced
  • 6 garlic cloves, chopped
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons whole grain mustard
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon peeled fresh ginger, minched
  • 2 Teaspoons Tabasco brand pepper sauce

For NY Strip Steaks

  • 4 8 ounce Bison NY Strip Steaks


For the Marinade

Whisk brown ale, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and Tabasco sauce in large bowl to blend. Place thawed strip steaks in a shallow baking dish. Pour marinade over steaks. Cover tightly with plastic wrap and refrigerate for at least 6 hours, but preferably overnight, turning steaks at least once to fully marinate. 

For NY Strip Steaks

Preheat cast iron skillet on high for 3-4 minutes. 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. Remove from pan and let steaks rest for 10 minutes before serving to allow the juices to settle back into the meat. Serve with your favorite side dish and enjoy!