Eggs, Entree, Food, Meat, Recipes, Uncategorized

American Buffalo (Bison) Steak Tartare

American Buffalo (Bison) Steak Tartare Ronit Penso4th of July weekend was dedicated mainly to BBQ, and it feels like it’s time for the very opposite of BBQ – Steak Tartare.

Steak Tartare is a classic dish made of fresh chopped meat, seasonings and egg yolk, mixed and served raw. It is traditionally made with beef, yet, as it’s still 4th of July weekend, I’ve decided to use American Buffalo (actually Bison) meat, instead of beef. The result was even better than the original.

Originally, the chopped meat was served with the condiments or Tartar sauce on the side (hence the name). Here, I’ve use a version in which the meat served already seasoned, as I think it is more flavorful this way. You can, of course, switch back to the original and serve all the seasonings on the side.

Bison is raised mostly in free-range farms and is grass-fed, therefore has leaner meat compared to beef, that can dry fairly quickly when cooked. So steak Tartare is actually a great way to keep its unique texture and flavor. Try it and enjoy.


* If you’re using vacuum packed meat, take it out of the vacuum bag about an hour before serving. Wash quickly and pat dry with paper towels. Cover and keep in the fridge until ready to use.

* Alaea, Hawaiian red salt, adds an earthy flavor to this earthy meat, but can be replaced with any other specialty salt you prefer.

Makes: 2
Prep time: 15 minutes
8 oz (225 grams) Top sirloin Buffalo (Bison) steak
1 medium size shallot
2 Tbs capers, drained
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp extra virgin olive oil
½ tsp salt (I used Diamond Kosher salt)
½ tsp Alaea Hawaiian red salt (see notes)
½ tsp freshly ground 4 peppers mix
2 very fresh (preferably organic) egg yolks
To serve: toasted baguette slices, or crackers

1. Place the meat on a cutting board and trim off the silver skin, if needed. Cut with a heavy, sharp knife, into small cubes and place in a bowl.
American Buffalo (Bison) Steak Tartare Ronit PensoAmerican Buffalo (Bison) Steak Tartare Ronit Penso American Buffalo (Bison) Steak Tartare Ronit PensoAmerican Buffalo (Bison) Steak Tartare Ronit Penso
2. Small dice the shallots and roughly chop the capers. Add to the bowl, with the rest of the ingredients, except for the egg yolks. Mix gently. Taste and adjust seasoning if needed.
American Buffalo (Bison) Steak Tartare Ronit PensoAmerican Buffalo (Bison) Steak Tartare Ronit Penso
3. Shape into two patties and place in a serving plate or wide serving bowl. Press the center gently and place the egg yolks on it. Sprinkle with a bit more of Alaea salt and pepper. Serve immediately.
American Buffalo (Bison) Steak Tartare Ronit PensoAmerican Buffalo (Bison) Steak Tartare Ronit Penso American Buffalo (Bison) Steak Tartare Ronit Penso

24 thoughts on “American Buffalo (Bison) Steak Tartare”

  1. I have had Bison before but never a tartar style and I never thought about the name being associated with Tartar sauce- makes sense! I like the ingredients you used, especially the capers….the yolks on top look delicious. If I can’t use Bison, how else could this recipe work? Thx!


    1. Thank you Jessica. 🙂
      If you can’t get Bison, I’d say the next best thing would be to try Venison. It also has a “wild” texture and flavor.
      And of course, there’s always the traditional beef, if you can find grass-fed it’s even better.


  2. I remember this dish from my childhood. It’s still very popular in my country. My mom used to make it with beef and she would chop the onion in small cubes and sparkle the meat with them. The idea was that you had to mix all ingredients yourself and eat the Tartar right away. I tried it a few times and I liked it. In the finest restaurants in Krakow they would chop the meat in front of you 🙂 thanks for sharing this recipe Ronit, it looks great 🙂


    1. Thank you Marta, I’m glad this recipe brought up nice childhood memories for you. 🙂

      I find it tastier (and less messier!) to mix all the ingredients a bit before serving. I think the meat benefits from a bit more time with the seasonings. But I would definitely love the idea of the meat chopped in front of me in a restaurant such as the one you’ve described!


  3. Looks tasty! I’ve had kibbe nayeh just before I moved back to the States (Venezuela has a large Syrian population) and it was delicious! Later on I had another raw meat served carpaccio style that was delicious also….it’s all in the freshness and the flavorings. Looks delicious!


  4. I’ve had this before made with beef I think bison is a great choice, I would love to try that. Never knew you eat with tartar sauce but now that you said it, yes that makes sense.


    1. The egg yolk with all the condiments are pretty much the ingredients for fresh sauce Tartar. But I find the dish better this way, as in most cases Tartar sauce is too heavy on the oil.
      The Bison meat really gave the dish a new flavor. I think from now on this will be the version I will use.


  5. My husband loves tartare and yours sounds like it was seasoned well. I think that is the secret of a good beef or in your case buffalo tartare.


    1. Thank you Karen.
      You’re right – the secret is in the seasoning. On the one hand it has to be bold and flavor the meat, on the other hand, too much of it will totally mask the meats’ natural flavor.
      That is why I think it works better if mixed beforehand.


  6. Frankly speaking, I’ve never eaten this one. I just wonder what it tastes like. It looks lovely though! thanks for sharing!


  7. Any time I see beef tartar in a menu I cannot resist, I LOVE IT! I’ve never tried to make it by myself… but I should try. Love the ingredients you’ve used to season the meet, especially capers!


    1. Thank you Margherita! 🙂
      I too love the dish but many times I’ve found it to be too oily or fatty. The version here with Bison is for me the best I’ve tried, as the meat is so flavorful yet lean.
      The capers are actually a traditional addition. They add so much!


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