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Bison NY Strip Steak


Bison NY Strip Steaks with Brown Ale, Ginger Lime Marinade

The acid in the ginger lime marinade helps to tenderize the bison strip steaks. 


For the marinade

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

For NY Strip Steaks

  • Four 8-ounce bison New York 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. Enjoy!