Bison Steak Kushiyaki Recipe

Prepare and season

Pat bison cubes dry with paper towels. Place in a bowl and toss with 2 tablespoons neutral oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper so cubes are evenly coated. Let rest 10 minutes at room temperature while you prepare skewers and sauce so the meat relaxes.

Skewer meat

Thread bison cubes onto skewers, leaving a small space between pieces so heat circulates (about 4–5 cubes per skewer depending on size). If using bamboo, ensure skewers were soaked at least 30 minutes to prevent burning.

Cook skewers

Preheat a grill or heavy skillet (cast iron) over high heat until very hot. If using a skillet, add 1 tsp neutral oil and swirl. Sear skewers 1½–2 minutes per side to develop a brown crust, rotating to get even color — total cook time 4–6 minutes for medium-rare to medium depending on cube size. Bison is lean; avoid overcooking. Remove skewers to a tray and tent loosely with foil to rest 4–5 minutes.

Make brown butter

While skewers cook, place 4 tbs unsalted butter in a small saucepan over medium heat. Melt, then continue cooking, swirling occasionally, until milk solids turn golden-brown and the butter smells nutty — about 4–6 minutes. Watch carefully to avoid burning.

Finish sauce

Remove pan from heat. Whisk in 2 tbs white miso paste until fully incorporated, then whisk in 4 cloves black garlic paste, 1 tbs light soy sauce, 1 tbs mirin, and 1/2 tbs lemon juice. If sauce seems too thick, add up to 1 tbs water to reach a glossy, spoonable consistency. Taste and adjust: add a pinch more miso or 1/2 tsp soy for saltiness, or a few drops of lemon for brightness.

Warm before serving

Keep sauce warm on the lowest heat setting and whisk occasionally so it remains emulsified while skewers rest. If sauce cools and firms, gently rewarm off direct heat and whisk to loosen.

Brush or spoon the warm black garlic miso brown butter generously over the rested bison skewers, coating all sides. Reserve a small amount for drizzling on the plate.

Arrange skewers on a platter or individual plates. Scatter thinly sliced scallions and toasted sesame seeds over the skewers. Add shiso or microgreens if using for a fresh herb note. Finish with a light sprinkle of coarse flake salt if desired.

Serve immediately while hot alongside steamed rice, grilled vegetables, or a simple salad. Recommend serving 2 skewers per person.