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If you want a steak that’s bold, healthy and undeniably sexy, this bison steak recipe belongs on your table. American bison, sometimes called buffalo, is not just a leaner, lighter alternative to beef, it’s also a powerhouse food for romance. In fact, it made my list of the Top 10 Foods for Men’s Sexual Health thanks to its impressive levels of zinc, iron and omega-3s, nutrients that support energy, stamina and libido.

This recipe comes from celebrated chef Annette Tomei, of the Kitchen Arts & Letters Cookbook Club and now an instructor at the famed Culinary Institute of America (the other CIA). As a working chef with over 20 years experience, she knows how to balance ease and elegance.

With just a few minutes of prep and a fragrant marinade of Dijon mustard, lemon, garlic and fresh herbs, you’ll have a steak that cooks quickly on the grill and delivers big on flavor. It’s the kind of dish that feels special without being complicated—ideal for a romantic dinner for two or a relaxed cookout where you still want to impress.

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Why this bison steak recipe works

Chef Annette Tomei designed this recipe to give you the best of both worlds: bold, complex flavor with minimal effort. The marinade layers acidity, aromatics and fresh herbs in a way that not only complements the gamey, meatiness of bison but also helps keep the lean meat tender on the grill. Her step-by-step instructions take the guesswork out of cooking a protein that’s famously easy to overdo, which means you can serve it confidently even if you’re new to bison.

What makes this recipe stand out is how well it balances indulgence and lightness. You get the satisfaction of a grilled steak but without the heavy, sluggish feeling that often follows a big cut of beef. That makes it a recipe you can enjoy for a summer cookout with friends or a romantic dinner where you want to feel energized, engaged and ready for whatever the evening brings.

Why bison is a smarter, sexier red meat

Bison gives you all the pleasure of a steak without the heaviness of beef. Cut for cut, it’s lower in calories and saturated fat yet higher in protein, which means it satisfies your appetite while supporting energy and recovery. That lean profile makes it a smarter choice for anyone who wants a nourishing meal that won’t weigh them down.

But bison isn’t just smart, it’s sexy. This meat is loaded with nutrients that support sexual health, especially for men. Zinc helps maintain testosterone levels, iron and vitamin B12 fuel circulation and stamina, and grass-fed bison adds omega-3 fatty acids that can improve mood.

When you put it all together, you get a red meat that’s both indulgent and energizing. It’s a steak you can enjoy as part of a healthy lifestyle, or use to set the tone for a romantic dinner that feeds both body and desire.

The secret is in the marinade for bison steak

Because bison is so lean, the right marinade is essential. Chef Annette Tomei’s blend of Dijon mustard, lemon juice, garlic and fresh herbs does double duty: it tenderizes the meat while creating a bold, aromatic crust once it hits the grill. The mustard and citrus provide the acidity needed to soften muscle fibers, while the herbs and garlic infuse the exterior with layers of flavor you can taste in every bite.

What makes this marinade especially appealing is the sensory experience it creates. As the steak cooks, the scent of garlic and herbs combine with the pungency of mustard rises from the grill, mixing with the char of red meat. So good!

It’s the kind of aroma that stirs anticipation, heightens the appetite and sets the stage for a meal that feels as intimate as it is satisfying.

To get the most from this marinade for bison steak:

Plan ahead. Marinate for at least 1 hour and up to 4 to allow the acid and aromatics to work.
When you remove the steak from the marinade, pat it dry. Removing the surface moisture, (in this case the marinating liquid), will help the meat to brown.
Don’t overdo it. More than 4 hours can start to break down the surface and affect texture.
Season before grilling. A light sprinkle of salt on both sides right before cooking helps amplify flavor.
Remember the limits. Like most marinades, this one won’t penetrate deeply but will enhance tenderness, aroma and exterior flavor.

This balance of technique and indulgence is why this recipe stands out. It’s not just about keeping the steak juicy, it’s about creating an experience that engages all the senses—exactly what you want in a meal designed to feel a little more special.

How to grill bison steak perfectly every time

Grilling bison isn’t the same as grilling beef. Because it’s leaner, it cooks faster and leaves less room for error. The good news is that Chef Annette’s method makes it simple to achieve a tender, flavorful result every time.

Here’s the basic flow to keep your timing stress-free:

Prepare the marinade: 5 minutes
Marinate the steak: 1–4 hours
Pat steaks dry before cooking
Grill over medium-high heat: 8–10 minutes, depending on thickness and desired doneness
Rest before slicing: 10 minutes minimum

A few things to keep in mind as you grill:

Get the grill hot before you start—medium-high heat is ideal.
Brush the grates with oil to prevent sticking.
Resist the urge to poke or flip too often. Let the steak sear before turning.

Most chefs recommend bison medium-rare. Cooking past medium can dry it out quickly. And boy, does it get chewy… So don’t do it. If you’re unsure, aim for an internal temperature of about 120 °F for medium-rare. Bison cooks quickly, so a probe thermometer can take the guesswork out.

Don’t skip the final rest. Giving the meat 10 minutes allows the juices to redistribute, so every bite stays tender and succulent.

After resting, slice the steak across the grain. The grain refers to the direction the muscle fibers run, and cutting against it shortens those fibers so each bite feels more tender. It’s a small step that makes a big difference in creating a truly pleasurable eating experience.

Serving ideas & pairings

The beauty of this bison steak recipe is that it doesn’t need much alongside it. Because the meat is lean yet full of flavor, it pairs best with sides that feel fresh and vibrant rather than heavy.

Some of my favorite serving suggestions include:

Seasonal vegetables: grilled zucchini in summer, or roasted root vegetables when the weather turns cool
Whole grains: quinoa, farro or wild rice offer a nutty balance to the richness of the meat
Simple salads: this peppery arugula salad with figs or a citrus-forward salad to echo the brightness of the marinade

And if you want to keep the meal in the realm of romance, asparagus is another excellent (and incredibly simple) choice. It has its own history as an aphrodisiac and its green, herbal flavor complements the char of grilled red meat beautifully. Plus you can just throw it on the grill for the last couple minutes of cooking the bison steak.

For wine, I like a bottle of Malbec—the bold fruit and soft tannins stand up to the intensity of the steak without overpowering it. If you prefer white, a lightly oaked Chardonnay can work well too.

Why this recipe belongs on your romantic table

Cooking bison isn’t just about putting dinner on the plate—it’s about creating an experience. This lean red meat gives you strength and energy rather than leaving you sluggish, which makes it an ideal choice for a night when you want to feel engaged and connected.

The nutrients in bison support sexual health and stamina, especially for men. Pair that with a meal that’s simple to prepare, fragrant with garlic and herbs, and tender enough to melt in your mouth, and you have a dish that sets the mood before the first glass of wine is poured.

Whether you’re cooking for someone special or simply want to nourish yourself in a way that feels indulgent and energizing, this bison steak recipe delivers both satisfaction and sensuality.

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Easy Herb-Marinated, Grilled Bison Steak

Print Recipe

This recipe is a great substitute for a classic grilled steak for anyone looking to make healthier food choices. American bison, also known as buffalo, is highly nutritious and low in fat. But because of its low-fat content, you have to be careful not to overcook.

Course Main Course

Cuisine American

Cooking Style grill

Diet and Health Healthy, low carb, low fat

Seasonal autumn, summer

Ingredient American buffalo, bison

Prep Time 5

Cook Time 15

Marinating Time 1

Total Time 20

Servings -4

Calories 279

Author Annette Tomei

Ingredients

1 lb bison/American buffalo shoulder steak* or other lean cut

For the Marinade:

2 tbsp Dijon mustard
juice of 1/2 fresh lemon
2 tbsp extra virgin olive oil
1/2 tsp fresh cracked black pepper
6 branches fresh thyme whole
2 cloves garlic peeled and cracked

Grilled Bison Steak Recipe with an Easy Herb Marinade 1

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Instructions

Whisk together all marinade ingredients except the thyme branches and garlic.
Place the steaks in a shallow glass or steel container. Place the thyme branches on top and a cracked garlic clove on each steak. Cover with the marinade. Rub in on both sides until well coated. Cover and hold in the refrigerator for at least one hour, up to 4 hours.
Heat grill to medium-high and brush grill grates (or grill pan) with a neutral oil like canola or grapeseed oil.
Remove meat from the marinade, remove any time and garlic stuck to the meat, then pat it dry with paper towels. Season with salt and more pepper if desired.
Grill on medium-high heat 2 minutes then turn the steak (on same side) 90 degrees to create professional-looking grill marks. Flip the meat to the other side and cook another 2 minutes then turn 90 degrees again; cook 1-2 more minutes (for medium-rare – slightly longer if medium is desired).**
Remove the steak(s) from the grill and allow to rest on a cutting board for at least 10 minutes before cutting.
Slice ½ inch slices, across the grain and present over your choice of vegetable or whole grain side dish.

Notes

*Because bison is lean and satisfying, one pound of steak paired with a simple green vegetable or salad often makes the perfect dinner for two. If you’re serving more guests or want a higher-protein meal, the recipe doubles easily.

**If you're not sure when to remove the meat from the grill, you can use a probe thermometer. A thermometer reading of about 120 degrees should give you medium-rare meat, which is my ideal doneness for this steak recipe. Keep in mind that the meat will continue to cook as it rests after it is removed from the heat.

A note on the provided nutrition information

The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.

Nutrition

FAQ about cooking bison steak

Can you cook bison steak the same way as beef?
Not exactly. Because bison is leaner than beef, it cooks more quickly and can dry out if overdone. It’s best served medium-rare to medium, while beef can handle higher levels of doneness.

Do you have to marinate bison steak?
A marinade isn’t strictly required but it makes a big difference. The acid and aromatics in this recipe’s marinade help tenderize the meat and build layers of flavor on the surface, which enhances the eating experience.

How do you keep it tender?
Start with the right marinade, avoid overcooking and let the meat rest before slicing. Finally, always cut across the grain—this shortens the muscle fibers so the steak feels more tender and satisfying.

This article was written in 2013 and most recently updated in September 2025 with a new introduction and revised notes for clarity.

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Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide. She is also a Certified Nutrition Coach awarded by the International Sports Sciences Association and she is a California Certified Massage Therapist.

Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.

Grilled Bison Steak Recipe with an Easy Herb Marinade