Low Histamine Pan-Seared Bison Steaks with Herb Butter
Bison is a smart protein choice when you're navigating histamine concerns, since it's naturally lean and far less processed than many conventional meats — the key is sourcing it freshly cut or thawed from frozen, exactly as this recipe calls for. Aged, cured, or leftover proteins are where histamine tends to accumulate, so cooking fresh and eating right away keeps things clean and safe. A screaming-hot cast-iron skillet does the heavy lifting here, building a deep mahogany crust in just a few minutes per side without any marinades, sauces, or fermented condiments that could sneak in hidden triggers. The herb butter — made with unsalted butter, fresh thyme, fresh rosemary, and optional parsley — melts over the steaks the moment they come off the heat, adding richness and fragrance with nothing but whole, fresh ingredients. Bison is leaner than beef, so the recipe wisely reminds you to pull it at medium-rare to medium and let it rest, which keeps every bite juicy rather than tough. This is a two-serving dinner that feels genuinely restaurant-worthy, and the instruction to consume immediately or freeze within two hours is a practical touch that makes it easy to stay on track.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
- 2 bison ribeye or strip steaks (about 8 oz each, 1 inch thick), freshly cut or thawed from frozen
Ingredient notesHistamine levels rise the longer meat sits after butchering. Buy bison as fresh as possible, ideally flash-frozen, and cook it promptly.
Histamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
- 1 tsp fine sea salt
- 1 tbsp avocado oil or canola oil
Chef's tipUse the same amount. Choose a refined, neutral-tasting oil that suits the recipe's heat level.
For the herb butter
- 2 tbsp unsalted butter
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Pat the bison steaks completely dry with paper towels, then season both sides and the edges evenly with the sea salt. Let the steaks rest at room temperature for 5 minutes while you prepare the herb butter and heat the pan.
- 2
In a small bowl, mash together the unsalted butter, thyme leaves, chopped rosemary, and chopped parsley (if using) until combined. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!