Forktionary

Garlic Pepper Encrusted Buffalo Steaks With Wild Mushroom Sauce Recipe

Savor the exquisite flavor of lean and healthy bison steaks, perfectly crusted with a vibrant garlic pepper blend, and complemented by a rich, earthy wild mushroom sauce. This recipe elevates a simple steak dinner to a culinary masterpiece. Bison cooks quickly and retains its natural tenderness, delivering a gourmet meal in just 30 minutes. Elevate your weeknight dinner or impress your guests with this restaurant-quality dish, easily adaptable to your pantry staples. Learn how to perfectly sear bison steaks to your desired doneness and create a luxurious mushroom sauce using portabello, shiitake, cremini, and other wild mushrooms (or a convenient dried mix!). Recipe inspired by The Cadillac Grille.

Prep Time 15 mins
Cook Time 30 mins
Calories 694.8 kcal
Protein 112g
Rating 1.5 (2 Reviews)
Garlic Pepper Encrusted Buffalo Steaks With Wild Mushroom Sauce 16

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Garlic Pepper Encrusted Buffalo Steaks With Wild Mushroom Sauce

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Garlic Pepper Encrusted Buffalo Steaks With Wild Mushroom Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Garlic Pepper Encrusted Buffalo Steaks With Wild Mushroom Sauce

  1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 8 ounces mixed wild mushrooms (portabello, shiitake, cremini, etc., or 1 ounce dried mushrooms, rehydrated according to package directions) and 2 cloves minced garlic. Season with salt and pepper to taste. Sauté, stirring constantly, for 2-3 minutes until mushrooms begin to soften.
  2. Reduce heat to low. Add 1/2 cup dry red wine and simmer for 2 minutes.
  3. Stir in 1 tablespoon chopped fresh basil, 1 teaspoon fresh thyme, and 1/4 cup demi-glace. Simmer until heated through (about 2-3 minutes).
  4. Remove from heat and stir in 2 tablespoons cold butter until melted and sauce is creamy.
  5. In a small bowl, whisk together 1 tablespoon olive oil and 2 cloves minced garlic. Rub mixture evenly over 2 (8-ounce) bison steaks.
  6. In a spice grinder or clean coffee grinder, combine 1 teaspoon black peppercorns, 1 teaspoon white peppercorns, 1/2 teaspoon red peppercorns, and 1/4 teaspoon coarsely crushed green peppercorns.
  7. Spread the crushed peppercorn mixture evenly on a large plate.
  8. Press each bison steak into the peppercorns, coating the sides evenly.
  9. Preheat grill to high heat. Grill steaks for 3-4 minutes per side for medium-rare, or longer to reach desired doneness. Use a meat thermometer to ensure the internal temperature reaches your desired level of doneness (130-135°F for medium-rare).
  10. Let steaks rest for 5 minutes before serving over the mushroom sauce.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

16g

Fat

43g

Carbs

4g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Main Dish Condiments Etc Beef Vegetables American Barbecue Dinner Party Fall Summer Stove Top Seasonal Veal Savory Sauces Mushrooms Wild Game Meat Taste Mood Savory Equipment Grilling Presentation Served Hot